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Indulge in the richness of these Braised Lamb Shanks, carefully prepared with aromatic spices and served on a bed of Lebanese rice vermicelli. Each bite is a celebration of exquisite flavors and tender meat. A true feast for the senses!
Type of Cuisine:
Middle Eastern
Prep Time: 15 Minutes + 2 Hours (marination).
Cook Time: 1.5 Hours
How Many Servings?
6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 lamb shanks were cleaned and trimmed and pat dry | |
| 1 large onion | |
| 2 heads garlic (peeled about 20 cloves) | |
| 1 lemon juiced | |
| 4 tablespoons olive oil | |
| 1 tablespoon ground cardamom | |
| 15 pods crushed cardamom | |
| 1 tablespoon ground turmeric | |
| 2 tablespoon ground curry | |
| ½ teaspoon clove | |
| 1 teaspoon cinnamon | |
| 3 bay leaves | |
| 2 teaspoons black pepper | |
| 2 teaspoons Aleppo pepper | |
| 1 ½ teaspoons salt |
Preparation
1
Season and Marinate
Place the lamb shanks in a large bowl and coat them evenly with all the spices (except salt). Cover and refrigerate for 2 hours to let the flavors infuse. About 30 minutes before cooking, bring the meat to room temperature for more even browning.
Place the lamb shanks in a large bowl and coat them evenly with all the spices (except salt). Cover and refrigerate for 2 hours to let the flavors infuse. About 30 minutes before cooking, bring the meat to room temperature for more even browning.
2
Preheat the Oven
Preheat your oven to 350°F (175°C) in preparation for braising.
Preheat your oven to 350°F (175°C) in preparation for braising.
3
Sear the Lamb & Prepare the Braising Liquid
In a Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Sear the lamb shanks in batches until browned on all sides, then set them aside. In the same marinating bowl, add 3 cups of water, ½ cup lemon juice, and salt to the leftover spices. Stir to comb
In a Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Sear the lamb shanks in batches until browned on all sides, then set them aside. In the same marinating bowl, add 3 cups of water, ½ cup lemon juice, and salt to the leftover spices. Stir to comb
4
Sauté the Aromatics
In the same Dutch oven, sauté the chopped onion for about 3 minutes until softened. Add the whole garlic cloves and continue to sauté for another 3 minutes, allowing them to release their aroma and sweetness.
In the same Dutch oven, sauté the chopped onion for about 3 minutes until softened. Add the whole garlic cloves and continue to sauté for another 3 minutes, allowing them to release their aroma and sweetness.
5
Braise the Lamb Shanks
Arrange the seared lamb shanks over the sautéed onions and garlic. Pour in the prepared stock mixture, ensuring the shanks are mostly submerged. Cover the pot and braise in the oven for 1½ hours, or until the meat is tender and pulls easily from the bone.
Arrange the seared lamb shanks over the sautéed onions and garlic. Pour in the prepared stock mixture, ensuring the shanks are mostly submerged. Cover the pot and braise in the oven for 1½ hours, or until the meat is tender and pulls easily from the bone.
6
Finish and Serve
Uncover the pot and ladle some of the stock over the lamb shanks. Return to the oven and cook uncovered for an additional 30 minutes, allowing the sauce to reduce and the meat to become fall-off-the-bone tender. Serve the braised lamb shanks with the rich, reduced stock spooned over the top. Pair with rice, roasted vegetables, or a simple salad for a complete and comforting meal. Enjoy!
Uncover the pot and ladle some of the stock over the lamb shanks. Return to the oven and cook uncovered for an additional 30 minutes, allowing the sauce to reduce and the meat to become fall-off-the-bone tender. Serve the braised lamb shanks with the rich, reduced stock spooned over the top. Pair with rice, roasted vegetables, or a simple salad for a complete and comforting meal. Enjoy!