Jinx-Proof Braised Lamb Shanks

Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.

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

Ingredients

• 1 cup water
• 1 tablespoon butter
• ⅛ teaspoon ground cinnamon
• 1 ½ tablespoons all-purpose flour
• 2 tablespoons olive oil
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 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
• ½ cup red wine
• 1 rib celery, diced
• 5 ½ pounds lamb shanks
• 1 teaspoon minced fresh rosemary leaves

Recipe Instructions

Step 1

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

Step 2

Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.

Step 3

Roast in the preheated oven until lamb is browned, about 30 minutes.

Step 4

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

Step 5

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

Step 6

Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.

Step 7

Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.

Step 8

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.