Braised Mediterranean Lamb Shanks with Vegetables
These gloriously tender red wine and herb braised lamb shanks are perfect for a dinner when you want to impress, or special occasions like Easter.
Ingredients
Spice Rub
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp nutmeg
- 1/2 tsp grated lemon zest
- 1 tsp salt
- 1 tsp pepper
- 2 tbs olive oil
Lamb
- 6 lamb shanks
- 2 tbs olive oil
- 1 large onion, roughly chopped
- 3 large carrots, cut into 1/2 inch pieces
- 1 lb baby potatoes
- 3 cloves garlic, chopped
- 750 ml dry red wine
- 3 cups beef broth
- 28 oz diced tomatoes, with juices
- 1 stick cinnamon
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 1 lemon's worth of juice
- 1 bay leaf
Instructions
- Combine all spice rub ingredients in a small bowl. Pat the lamb shanks dry then coat in seasoning.
- Heat a large Dutch oven with 2 tbs olive oil over medium high. Working in batches as needed, brown the lamb shanks on all sides, then set aside in a bowl. Discard all but about 2 tbs extra fat from the Dutch oven.
- Lower the heat to medium then add onions, carrots, and potatoes. Sauté until beginning to brown, about 8 minutes. Add garlic and cook 1 minute more.
- Add about half the wine, then scrape the bottom of the pan to loosen any browned bits. Add the rest of the wine and let reduce about 5 minutes.
- Add the remaining ingredients and return the lamb shanks to the pot. Bring to a boil, then reduce heat to medium-low. Cover and cook until the meat is tender, about 2 hours. Uncover, then cook a final 30 minutes.
- Serve over rice or couscous, and enjoy!
Notes
If you don't want to keep the stove on for so long, you could also transfer it to an oven preheated to 350 F instead of letting it simmer over on medium-low. It'll still take about 2 1/2 hours, and it's a good idea to check on it once or twice to make sure the liquids don't cook off too much.
