Braised Lamb Shanks

Name: Braised Lamb Shanks
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 4 to 6 servings
Ingredients: 4 meaty meaty, lamb shanks (about 3 to 4 pounds); 1 teaspoon salt; ½ teaspoon black pepper; 4 tablespoons olive oil; 2 onions, halved and thinly sliced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon black pepper; Pinch of ground cinnamon; Pinch of ground allspice; 2 tablespoons chopped garlic; 2 cups chicken stock chicken or lamb stock or broth or water; 1 cup dry white wine; 1/3 cup tomato puree; 2 cups carrots, sliced; 2 cups diced, peeled winter squash, such as butternut or Hubbard; 2 tablespoons fresh lemon juice; 2 to 3 tablespoons chopped fresh mint or 2 tablespoons dried mint

Pairs With Merlot, Pinot Noir

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Difficulty:: Medium
Prep Time:: 10 minutes
Cook Time:: 1 hr 35 minutes
Total Time:: 1 hr 45 minutes
Yield:: 4 to 6 servings

Ingredients

4 meaty meaty, lamb shanks (about 3 to 4 pounds) 8 meaty lamb shanks (about 6 to 8 pounds)
1 teaspoon salt 2 teaspoons salt
½ teaspoon black pepper 1 teaspoon black pepper
4 tablespoons olive oil 8 tablespoons olive oil
2 onions, halved and thinly sliced 4 onions, halved and thinly sliced
1 teaspoon ground coriander 2 teaspoons ground coriander
1 teaspoon ground cumin 2 teaspoons ground cumin
½ teaspoon black pepper 1 teaspoon black pepper
Pinch of ground cinnamon 2 pinches of ground cinnamon
Pinch of ground allspice 2 pinches of ground allspice
2 tablespoons chopped garlic 1/4 cup chopped garlic
2 cups chicken stock chicken or lamb stock or broth or water 4 cups chicken or lamb stock or broth or water
1 cup dry white wine 2 cups dry white wine
1/3 cup tomato puree 2/3 cup tomato puree
2 cups carrots, sliced 4 cups carrots, sliced
2 cups diced, peeled winter squash, such as butternut or Hubbard 4 cups diced, peeled winter squash, such as butternut or Hubbard
2 tablespoons fresh lemon juice 1/4 cup fresh lemon juice
2 to 3 tablespoons chopped fresh mint or 2 tablespoons dried mint 1/4 cup to 1/3 cup chopped fresh mint or 1/4 cup dried mint

Instructions

Preheat the oven to 300°F. Trim most of the external fat from: 4 meaty meaty, lamb shanks (about 3 to 4 pounds) Season with: 1 teaspoon salt ½ teaspoon black pepper.
Heat in a large Dutch oven over high heat: 2 tablespoons olive oil Add the shanks and brown on all sides, about 5 minutes. Remove the shanks and keep warm. Pour off the fat from the pot. Add: 2 tablespoons olive oil 2 onions, halved and thinly sliced 2 tablespoons chopped garlic.
Reduce the heat to medium, cover, and cook, stirring often, until the onions are quite soft. Sprinkle with: 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon black pepper Pinch of ground cinnamon Pinch of ground allspice Stir well to coat the onions. Add: 2 cups chicken stock chicken or lamb stock or broth or water 1 cup dry white wine 1/3 cup tomato puree.
Increase the heat and bring to a boil. Return the lamb shanks to the pan, cover, and bake until the meat is almost falling off the bone, 1 to 1½ hours. Add: 2 cups carrots, sliced 2 cups diced, peeled winter squash, such as butternut or Hubbard Cover and bake until the vegetables are tender, about 15 minutes more. Remove the meat and vegetables to a platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the sauce.
Add: 2 tablespoons fresh lemon juice 2 to 3 tablespoons chopped fresh mint or 2 tablespoons dried mint Taste and adjust the seasonings. Pour the sauce over the meat and vegetables. Serve with: Orzo, Rice Pilaf, braised lentils, or white beans.