Jinx-Proof Braised Lamb Shanks

In this recipe, jinx-proof braised lamb shanks are cooked low and slow in an aromatic, deep-flavored broth to become fall-off-the-bone tender and delish.

• 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 the oven temperature to 325 degrees F (165 degrees C).

Step 3

Place lamb shanks in a roasting pan. Drizzle with oil; season generously with salt and black pepper. Sprinkle with 1/2 teaspoon dried rosemary and thyme.

Step 4

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

Step 5

Melt butter in a saucepan over medium-high heat. Add onion, celery, and carrot; cook until onion is browned, about 10 minutes. Stir in flour until combined. Add garlic; cook, 1 minute. Stir in wine, scraping up the brown bits of food off the bottom of the pan with a wooden spoon. Stir in broth, water, vinegar, and cinnamon; pour over lamb shanks.

Step 6

Cover the roasting pan with aluminum foil, sealing it loosely so sauce can reduce slightly as it cooks.

Step 7

Bake lamb shanks in the preheated oven for 1 hour. Flip lamb shanks; place foil back on pan. Continue baking until lamb shanks are fork-tender, about 1 hour more. Transfer lamb shanks to a large bowl, cover with foil, and rest for 10 minutes.

Step 8

Meanwhile, transfer braising liquid to a saucepan over high heat; boil for 10 minutes, skimming fat as it reduces and slightly thickens. Stir in 1 teaspoon minced fresh rosemary; taste and adjust seasonings. Serve lamb shanks with sauce.