Braised Lamb Shanks

This is a great recipe for braising lamb that lets you swap out the spices to suit, it falls off the bone. I did this one with butter herb rice so used Mediterranean spices.

Ingredients

• 2 tbsp olive oil

• 4 lamb shanks 

• Salt to taste

• 1 tsp ground black pepper

• 1 onion, sliced

• 3 cloves garlic, minced

• Chosen spice mix – see below

• 1 tsp turmeric

• ½ tsp saffron dissolved in 2 tbsp hot water

• 2 tbsp lemon juice

• 2 bay leaves

• 2 thyme sprigs 

• 1 tbsp lemon zest or orange zest  

You can choose a spice mix to use, a couple suggested below but equally you can use a pre made blend like this Persian spice blend. If pre-mixed I'd suggest 2-3 tbsp.

Middle Eastern Spice Mix

• 2 tsp smoked paprika

• 2 tsp ground cumin

• 1 tsp black pepper

• 1 tsp ground coriander

• 1/2 tsp nutmeg

• 1/2 tsp cinnamon

• 1/4 tsp cardamom

• 1/4 tsp cloves

Mediterranean Herb and Spice Mix 

• 2 tsp dried oregano

• 2 tsp dried thyme

• 1 tsp freshly ground black pepper

• 1 tsp ground coriander

• 1 tsp ground cumin s

• 2 tsp smoked paprika

• 1 tsp granulated garlic

• 1 1/2 tsp fine sea salt

Method

Stove Top:

1. Heat one tbsp of oil in a Dutch oven over medium high heat.

2. Add the lamb shanks, season well with salt and pepper and brown well on all sides.

3. Set aside the seared lamb shanks.

4. In the same skillet add the remaining oil, add the onion and sauté until soft.

5. Add the garlic, stir, then add the spice mix and turmeric.

6. Transfer the lamb to the pot and add the saffron water, lemon juice, bay leaves, thyme and lemon/orange zest.

7. Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender and falling of the bone.

8. Transfer the lamb to a serving dish and cook down the sauce further if it is too thin and then pour it over the lamb shanks.

Oven:

1. Follow the same instructions to point 8 then cook the lamb shanks in the oven at 160C in an oven safe dish with a lid.