Jinx-Proof Braised Lamb Shanks

Braised lamb shanks cooked low and slow in an aromatic, deeply flavored broth become fall-off-the-bone tender and are sure to get rave reviews!

• Preparation Time: 20 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 50 mins
• Calories: 502 Calories

Ingredients

• 1 cup water
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth
• salt and freshly ground black pepper to taste
• 1 tablespoon balsamic vinegar
• 1 large carrot, diced
• 1 rib celery, diced
• 1 teaspoon minced fresh rosemary leaves
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.5 cup red wine
• 1.5 tablespoons all-purpose flour
• 0.125 teaspoon ground cinnamon
• 5.5 pounds lamb shanks

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Reduce oven heat to 325 degrees F (165 degrees C).

Step 3

Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

Step 4

Place lamb shanks in a roasting pan. Drizzle with oil, and season generously with salt and pepper. Sprinkle with rosemary, and thyme.

Step 5

Roast in the preheated oven until lamb shanks brown, about 30 minutes.

Step 6

Melt butter in a saucepan over medium-high heat. Add onion, celery, and carrot, and cook until onion is browned, about 10 minutes. Stir flour into vegetables until combined. Add garlic and cook, 1 minute more.

Step 7

Stir wine, broth, water, vinegar, and cinnamon into vegetable mixture. Pour vegetable mixture over lamb shanks. Cover the roasting pan with aluminum foil, sealing it loosely so sauce can reduce slightly as it cooks.

Step 8

Bake lamb shanks for 1 hour. Flip lamb shanks and place foil back on pan. Continue baking until meat is fork-tender, about 1 hour more. Transfer lamb to a large bowl, cover with foil, and let rest for 10 minutes.