Easy Braised Lamb Shanks

I don’t usually cook lamb shanks on their own as the main dish, but with this recipe, I made an exception. When I order lamb shoulder from the butcher, I always ask him to add a couple of pieces of lamb shanks. In this recipe, lamb shanks rise to the occasion and become the dish’s star. When I braise the lamb shanks, the meat becomes tender and flavorful, falling off the bone. The soft meat ends up sitting in a spicy aromatic sauce.

I intentionally didn’t add any other vegetables to this dish. I only added onion and two whole heads of garlic, kept them whole, and only peeled them. The garlic cloves add sweetness to the stock once they are done cooking. As for the pieces of lamb shank, I only used dry spices to season them. I didn’t use any herbs. The two main flavors were ground cardamom and turmeric. I also added some cardamom pods that I crushed and added to the stock. To make the stock, I used the bowl I marinated the lamb shanks since it still had some leftover spices. Then I added warm water to mix it. After searing them on the stove, I used that as the stock to add to the lamb shanks. 

Lamb shank is an inexpensive cut of lamb. It is the meat right above the knee joint and below the leg. This piece of meat has a lot of connective tissue. People always say that the best way to braise meat is to cook it slowly and slowly. For hours, you can make the braised lamb shanks in a slow cooker or a Dutch oven. You should cook the meat using a Dutch oven by placing the entire heavy-duty pot in the oven.  

How to Prepare Lamb Shanks for Cooking?

Before cooking the shanks, you must prepare the meat. Properly preparing the meat can get the most tender lamb shank in the least cooking time. The first step of preparing the meat is trimming the shank’s fat and silver lining. Then, detach the tendons from the bones. This will help the meat shrink and produce more tender meat. 

Why Do You Sear Before Braising?

Lamb shanks, and other cuts of meat should be seared before braising to seal the moisture within the meat. Browning each side of the shanks also gives the meat a beautiful color and gives the dish an additional depth of flavor. 

Serving the Braised Lamb Shanks

Consider the vibrant options when deciding what to serve alongside your succulent braised lamb shanks. Opt for the fragrant and delicate Lebanese rice vermicelli, adding a touch of Middle Eastern flair. Alternatively, the zesty Greek lemon rice provides a citrusy contrast, while creamy polenta offers a comforting and rich accompaniment. For a refreshing twist, indulge in the crispness of a Fattoush salad, bursting with Mediterranean flavors. Lastly, the Arabic salad is a light and refreshing option, contributing a palate-cleansing element to this hearty and indulgent dish.

How to Store Braised Lamb Shanks? 

Lamb shanks keep pretty well, so they make excellent meal prep food. You can meal prep them on a Sunday and heat them when hungry throughout the week. Keep it in an airtight container and store them in the refrigerator for up to 4 days. You can also easily reheat them in the microwave for about 2 minutes or add them to a pot with some sauce and reheat them on the stove.