Mediterranean-Style Wine Braised Lamb Shanks With Vegetables

Mediterranean-spiced cooked lamb shanks, well-done in a very wine and spaghetti sauce with vegetables, aromatics, and contemporary herbs! good for Easter or your next special dinner.

I am victimization sustainably-raised yank lamb, that is mostly additional meaty and sweeter in flavor than foreign lamb. It’s additionally freshman, having traveled up to ten,000 fewer miles and regarding thirty days but foreign lamb!

Mediterranean-Style Wine Braised Lamb Shanks With Vegetables
Mediterranean-Style Wine Braised Lamb Shanks With Vegetables

BEST THANKS TO COOK LAMB SHANKS
Lamb shanks return from the well-exercised a part of the lamb–the animal’s leg, in order that they square measure harder.

Braising or slow-cooking is that the thanks to accompany lamb shanks. Here, the lamb shanks don’t need a large amount of work; they swear additional on time to show them into melt-in-your-mouth goodness!

Matching the flavour intensity of those yank lamb shanks, I coated them with some of my favorite spices. the flavour building begins with searing them in a very very little oil.  From there, the lamb shanks, in conjunction with baby potatoes and carrots, bear a leisurely cook in a very sauce of dry wine and tomatoes, infused with cinnamon, thyme and rosemary.

I used my giant Dutch kitchen appliance, however you'll be able to build these in a very slow-cooker still (see slow-cooker directions within the instruction notes).

Mediterranean-Style Wine Braised Lamb Shanks With Vegetables

INGREDIENTS:
For Spice Mix:

  • 2 1/4 tsp garlic powder
  • 1 tsp sweet Spanish paprika
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3/4 tsp ground nutmeg 

For Lamb:

  • 6 American Lamb Shanks
  • 2 tbsp olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 celery ribs, chopped
  • 3 large carrots, peeled and cut into large pieces
  • 1 lb baby potatoes, scrubbed
  • 2 cups dry red wine (don’t use expensive wine here)
  • 3 cups low-sodium beef broth
  •  28-oz can peeled tomatoes
  • 2 cinnamon sticks
  • 4 springs fresh thyme
  • 2 springs fresh rosemary

Sides:

  • Lebanese Rice (See recipe) Or plain Orzo pasta prepared according to package
  • 3-Ingredient Mediterranean Salad (See recipe) or Fattoush Salad (See recipe)

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, add all the spice mix ingredients and mix to combine.
  3. Pat the lamb shanks dry and season with the spice mix on all sides.
  4. In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
  5. Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit.
  6. Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
  7. Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
  8. While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
  9. Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

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