Description
This Braised Lamb Shanks recipe features tender, slow-cooked lamb shanks infused with aromatic herbs and vegetables. The lamb is seared for a rich crust, then braised in vegetable broth with fresh herbs, garlic, and lemon slices until meltingly tender. Served with baby gold potatoes and a vibrant gremolata topping made from fresh herbs, preserved lemon, and garlic, this comforting dish is perfect for a cozy meal.
Ingredients
Lamb and Braising:
- 4 lamb shanks, frenched (about 1 lb each)
- 2 tablespoons olive oil
- 6 garlic cloves, peeled and lightly crushed
- 4 sprigs fresh thyme
- 4 sprigs fresh tarragon
- 1 yellow onion, diced
- 1 leek, white and light green parts, sliced and rinsed
- 2 medium carrots, diced
- 1 lemon, sliced
- 1 lb baby gold potatoes, halved
- Kosher salt and freshly cracked black pepper, to taste
- 2 1/2 cups vegetable broth
Gremolata:
- 1/3 cup minced flat leaf parsley
- 2 tablespoons minced tarragon leaves
- 1 small shallot, finely minced
- 1 tablespoon minced preserved lemon (or 1 tablespoon lemon zest)
- 1 garlic clove, grated
- 1/2 cup olive oil
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prep the lamb shanks: Pat the lamb shanks dry with paper towels and season generously all over with kosher salt and freshly cracked black pepper. Let them sit uncovered at room temperature for 1 hour. Tie the thyme and tarragon sprigs into a bundle using kitchen twine.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for braising.
- Sear the lamb shanks: Heat olive oil in a large braiser or oval Dutch oven over medium-high heat until hot and shimmering. Sear the lamb shanks on all sides until deeply browned, about 5-7 minutes per side. Add the garlic and herb bundle; cook for 1 minute until fragrant. Then add diced onion, leeks, and carrots and sauté for 2-3 minutes until vegetables begin to soften.
- Braise the lamb: Pour in the vegetable broth and bring the mixture to a gentle simmer. Season with salt and pepper. Nestle the lemon slices into the pan. Cover the pot and transfer it to the preheated oven. Cook for 2 hours. After 2 hours, add the halved baby gold potatoes and continue braising for an additional 1 to 1½ hours, until the lamb is very tender and falling off the bone.
- Rest and finish: Remove the lamb from the oven. Discard the lemon slices and herb bundles. Let the lamb rest in the cooking juices for 20 minutes. Skim off excess fat from the surface with a large spoon.
- Make the gremolata: While the lamb cooks, combine minced parsley, tarragon leaves, finely minced shallot, minced preserved lemon (or lemon zest), grated garlic, and olive oil in a small bowl. Mix well and season with salt and pepper to taste. It’s best to prepare the gremolata a few hours ahead, allowing flavors to meld.
Notes
- Frenched lamb shanks mean the bone ends are cleaned of meat for a more elegant presentation but are not necessary for flavor.
- Preserved lemon can be substituted with fresh lemon zest if unavailable.
- Using a braiser or Dutch oven facilitates even cooking during oven braising.
- Letting the lamb rest in the juices after cooking enhances juiciness and flavor.
- Gremolata can be made in advance and stored refrigerated to deepen its flavor.
- Adjust seasoning as needed throughout the cooking process to balance flavors.
- Prep Time: 1 hour 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
