Herb Marinated Braised Lamb Shanks
Herb Marinated Braised Lamb Shanks recipe
Yield
8 servingsPrep
20 minCook
6 hrsReady
6⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cumin
ground |
|
| 1 | tablespoons |
coriander
ground |
|
| 1 | tablespoon |
thyme
chopped, fresh |
*
|
| 1 | tablespoon |
rosemary leaves
chopped fresh |
|
| ½ | tablespoon |
curry powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
olive oil
|
|
| 4 | pounds |
lamb shanks
about 1 pound each, 4 shanks |
*
|
| 6 | cups |
chicken broth, low salt
|
|
| 4 | cloves |
garlic
peeled, smashed |
|
| 2 |
carrots
peeled, cut lengthwise and then and cut into 2 inch segments |
|
|
| 1 | pound |
new potatoes
red-skinned, quartered lengthwise |
|
| 2 | small |
zucchini
quartered lengthwise |
|
| 1 | tablespoon |
whole-wheat flour
|
|
| 1 | tablespoon |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cumin
ground |
|
| 15 | ml |
coriander
ground |
|
| 15 | ml |
thyme
chopped, fresh |
*
|
| 15 | ml |
rosemary leaves
chopped fresh |
|
| 7.5 | ml |
curry powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
olive oil
|
|
| 15 | ml |
olive oil
|
|
| 4 | each |
lamb shanks
about 1 pound each, 4 shanks |
*
|
| 1.4 | l |
chicken broth, low salt
|
|
| 4 | cloves |
garlic
peeled, smashed |
|
| 2 | each |
carrots
peeled, cut lengthwise and then and cut into 2 inch segments |
|
| 453.6 | g |
new potatoes
red-skinned, quartered lengthwise |
|
| 2 | small |
zucchini
quartered lengthwise |
|
| 15 | ml |
whole-wheat flour
|
|
| 15 | ml |
tomato paste
|
|
Directions
Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt.
Mix in ¼ cup olive oil.
Place lamb shanks in large freezer bag.
Add the spice oil to the bag.
Rub spice oil all over shanks.
Press the air out of the bag and seal the bag.
Place in a dish to catch any leakage.
Marinate 4 hours or overnight.
Preheat oven to 350°F.
Heat 1 tablespoon olive oil in heavy large ovenproof pot over high heat.
Remove lamb shanks from marinade bag and place in heated pan.
Discard remaining marinade.
Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes.
Add stock and garlic; bring to boil, cover and transfer to oven.
Cook 1 hour; remove from oven and turn lamb shanks over.
Cover and continue cooking until lamb is tender, about 45 minutes longer.
Bring liquid in pot to simmer over medium heat.
Add carrots; simmer 10 minutes.
Add potatoes to liquid and simmer 5 minutes longer.
Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes.
Using slotted spoon, transfer vegetables to platter with lamb.
Spoon off fat from braising liquid, reserving 1 tablespoon.
Heat reserved fat in heavy large skillet over medium heat.
(If there is no fat, heat 1 tablespoon olive oil instead.) Whisk in flour; stir 2 minutes.
Whisk in tomato paste and 1 cup of the braising liquid.
Add back into the pot with the rest of the braising liquid.
Boil for a couple minutes until slightly thickened.
Add back the vegetables and the lamb shanks.
If you want, use a couple forks to break away the lamb meat from the bones.
Discard the bones.
