MEDITERRANEAN BRAISED LAMB SHANKS
These lamb shanks are full of Mediterranean flavors and make a delicious one dish dinner served over mashed potatoes, as the onions, fennel and chickpeas provide the vegetables. Perfect for a snowy day where you don't want to leave the house, as they require several hours of braising in a low oven. I've also made these on Christmas Eve, popping them in the oven before heading out for mass. The meat becomes super tender and is literally falling off the bones. The flavors intensify if you make them a day in advance. These are a great meal when entertaining, as they can be made in advance and kept warm in the oven until you are ready to serve, leaving you free to visit with your guests.
Equipment
- Dutch Oven
Ingredients
- Lamb Shanks
- 1/2 Cup Olive Oil estra virgin
- 2 Cups Onions, thinly sliced 1 very large or 2 medium onions
- 2 Cups Fennel (Anise), cored & thinly sliced 1 large or 2 medium bulbs
- 6 Cloves Garlic, minced
- 1/4 Cup Fresh Ginger, minced Peel & mince in a small food processor
- 1 Cup Balsamic Vinegar
- 3/4 Cup Red Wine
- 1/2 tsp Fennel Seeds
- 1/2 tsp Crushed Red Pepper Flakes
- 2 tsp Cumin ground
- 1 tsp Kosher Salt Morton's
- 1/2 tsp Black Pepper freshly ground
- 4 Cups Beef Stock or Broth
- 2-4 Cups Chicken Stock or Broth
- 1 Can Fire Roasted Tomatoes, including juice 29 ounces
- 1 Can Chick Peas, drained 29 ounces
- 3 Sprigs Fresh Rosemary
Instructions
- Allow the lamb shanks to come to room temperature (about 30-45 minutes before you are ready to cook) and sprinkle with salt and pepper.
- Measure the spices out into a small ramekin or a cup.
- Heat 2 TBSP of olive oil in a large Dutch Oven over medium high heat. When the oil is hot, add the lamb shanks and brown on all sides, being careful not to burn, reducing the heat if necessary. Lamb has a lot of fat and creates a lot of smoke, so be sure to use your exhaust fan.
- Remove the shanks from the pan and place on a plate/platter.
- Wipe the pan clean with a paper towel, being careful not to burn yourself.
- Preheat your oven to 300* (or 275* on convection, which I prefer). Set your oven racks to the lower third, ensuring there is room for your Dutch Oven (you may need to remove a rack).
- Add the remaining 2 TBSP of oil to the pan and return to medium heat. Add the onions and fennel and saute until just softened.
- Add the ginger and garlic and stir for 1 minute, making sure not to let the garlic burn.
- Add the spice mixture and mix well.
- Add the Balsamic Vinegar and Wine and bring to a boil. Reduce the heat to medium and allow to reduce by about half.
- Add the tomatoes and their juices, the chick peas and 4 cups of beef stock and 2 cups of chicken stock.
- Return the shanks to the pan and spoon the vegetables over them so they are nestled into the liquid and vegetables. If there is not enough liquid to cover the shanks fully, add another 2 cups of chicken stock, or a bit more if necessary.
- Add the Rosemary sprigs. Increase the heat and bring to a boil.
- Place the pot in the oven, uncovered, and cook for 3 hours until the meat is very tender and falling off the bones.
- Serve with Mashed Potatoes and ladle the vegetables over the top.
Notes
KTINA'S TIPS:
- I prefer Colorado lamb, it is much milder in flavor than Australia or New Zealand lamb and may convert those that recall the gamey lamb of their childhoods. It's worth sourcing.
- Lamb shanks are relatively inexpensive, so provide a great dish without breaking the bank. If you don't see them at your butcher, ask, as they may have them in back, often frozen.
- I like to use a large oval Le Creuset Dutch Oven when I'm making 4-6 lamb shanks.
- I like the Muir Glen brand of Fire Roasted Tomatoes. You don't need organic, but sometimes that's all I can find.
