Recipe: Braised Lamb Shanks

Credit: Flickr/roboppy

If you have time to prepare in advance, these braised lamb shanks are a crowd pleaser

Season these lamb shanks overnight for superb flavour

My colleague and cooking teacher Glenys Morgan makes the best lamb shanks, using her method of an “overnight rub rest.” I take the short road by applying a pre-made rub. I love using my Le Creuset pot for this dish.



Ingredients

• 6 meaty lamb shanks

• 5 Tbsp. Moroccan rub (or other flavour of your choice)

• 2 Tbsp. olive oil

• 1 large onion, peeled and diced

• 4 garlic cloves, minced

• 1 Tbsp. smoked Spanish paprika (hot)

• 2 pinches saffron threads, pounded into a powder

• 3 cups chicken (or veal) stock



Instructions

1. Rub the shanks with the spice rub, ensuring you cover all surfaces. Refrigerate overnight.
2. The next day, place the seasoned shanks on a large parchment-lined baking sheet and roast in a preheated 425°F oven for about 30 minutes, turning to ensure even browning on all sides.
3. While shanks are roasting, heat oil in a large Dutch oven.
4. Stir in onion, garlic, paprika and saffron.
5. Sauté for 8 minutes until soft but not brown.
6. Pour in the stock.
7. Bring to a boil and add the roasted shanks.
8. Cover with parchment so that the parchment is touching the lamb.
9. Place the lid on the pot and cook in a preheated 325°F oven for 2 hours.
10. Remove the shanks from the pot and set aside.
11. Strain the sauce and pour over the shanks.

Serve this with rice or vegetable couscous. Serves 6.

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