Easy Braised Lamb shanks

I've always associated lamb shanks with dinner parties but now I make them every few months for my carnivorous boys.

I still slow cook them as that's the only way to maximize the flavour.

Once you put them on low heat you only need to turn them every fifteen minutes or so, and not much else - hence why they are deceptively easy.

I've braised them in a fresh tomato sauce, but you could also use some passata if tomatoes are out of season.

To braise something is to brown it first then slow cook it in some liquid, until it falls apart and is the best technique for cuts of meat such as shoulder, shank or brisket.

I've also taken inspiration from the wider Middle East as well as North Africa style tagines, as they know how to be patient to get the best out of the lamb shanks.

I have another showstopper lamb shanks recipe which is more suited to advanced cooks and takes a little longer.

Ingredients

Let's start with the lamb shanks. You need to go to a good butcher and ask them to prepare them well by trimming off any extra fat.

It's quite tricky to do yourself so skip the trouble and go out of your way by sourcing a good butcher.

Lamb shanks are strange as they don't initially look like the finished product. This is because they the shrink to reveal the bone at the end.

The other main ingredients are spices, onions, garlic ginger and tomato sauce.

You can make your own fresh tomato sauce by roughly chopping the tomatoes in a pot with a little salt and pepper, small squeeze of tomato concentrate, then blitz with a hand blender.

I haven't used too many spices - just my go to 7 spice, paprika, turmeric, black and red pepper and coriander.

This dish is not heavily spiced as you want to keep the meat the star of the show.

I also used some ground cashews to thicken the sauce but this is optional.

Instructions

As a concept, this dish requires you to prep the meat, sear the meat and then simmer it on low heat

You can't fry lamb shanks or rush them, they are not designed that way.

Start by marinading the lamb shanks a few hours ahead, preferably overnight.

Sauté the onions in oil until golden, around fifteen minutes

Sear the lamb shanks in a little oil, then add ginger, garlic, ground cashews

Add the tomato sauce, and simmer for around 2 hours turning occasionally

Serve with bed of rice and toasted nuts

I serve these with a bed of rice and toasted nuts (pistachios, cashews and flaked almonds) which elevates it even more.

Check out my perfect rice recipe here.

Variations

I've given you a basic framework for you to adapt depending on things you love to eat. You could also try:

• Veg - add some chopped carrots, bell peppers and even baby potatoes
• Herby - Add a sprig of rosemary to the pan, and some cilantro near the end
• Spicy - add ½ teaspoon of shatta (chilli paste) for some extra heat
• Fruity - add some apricots or prunes in the last fifteen minutes for some fruitiness!

Equipment & Storage

I've used a large casserole dish (30cm) as that give me enough room for the lamb shanks to simmer in without crowding.

You could also use a cast iron dish or a tagine if you have one.

Store for up to 3 days in the fridge.

📖 Recipe

5 from 1 vote

Print

Easy Braised Lamb Shanks

Lamb shanks braised in a rich tomato sauce

Course Main Course

Cuisine Lebanese, Mediterranean, Middle Eastern

Keyword Crowd pleaser, Dinner Party, Slow cooking

Total Time 2 hours

Servings 8

Author Zaatar and Zaytoun

Ingredients

• 2 kg lamb shanks approx 6 lamb shanks

Spices

• 1 teaspoon 7 spice
• ½ teaspoon paprika
• ½ teaspoon sumac
• ½ teaspoon ground coriander
• ¼ teaspoon turmeric
• ¼ teaspoon black pepper
• ¼ teaspoon red chilli powder
• 1 cinnamon stick
• salt to taste

Other ingredients

• 3 onions sliced into ribbons
• 1 teaspoon ginger finely chopped
• 1 clove garlic finely chopped
• 3 tablespoons ground cashews
• 2 cups tomato sauce or passata
• mild olive oil or vegetable oil
• toasted nuts cashews, pistachios, flaked almonds

Instructions

1. In a large bowl, add the lamb shanks, spices, 1 teaspoon of salt, a good drizzle of mild olive oil, lemon juice. Cover and marinade for at least 4 hours or preferably overnight
2. When you are ready to cook take out the lamb shanks from the fridge and bring to room temperature (around an hour)

3. In a wide casserole dish, add a drizzle of vegetable oil on medium high heat and sauté the sliced onions until golden on medium heat for at least 15 minutes

4. Then add the lamb shanks and sear the outsides until browned

5. Add the cinnamon stick, garlic, ginger, ground cashews and tomato sauce (or passata) and another teaspoon of salt

6. Simmer on low heat for around 2 hours, turning the lamb shanks every fifteen minutes or so

7. Taste the sauce to adjust the salt level and serve with rice and garnish with toasted nuts.

Recipe Notes

Instead of the tomato sauce you can use 3 chopped tomatoes and 1 teaspoon of tomato concentrate.

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Pairing

Why not serve it with one of my salad recipes?