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Herb Marinated Braised Lamb Shanks

Herb Marinated Braised Lamb Shanks
  • Category

    Stew

  • Cusine

    American

What do you need?
How to make?

Ingredients

2 teaspoons ground cumin

2 teaspoons ground coriander

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 ½ teaspoons curry powder

½ teaspoon salt

1/4 cup plus 1 tablespoon extra virgin olive oil, divided

2-4 lamb shanks

6 cups chicken stock or low-salt chicken broth

4 garlic cloves, peeled, smashed

2 carrots, peeled, cut lengthwise and then and cut into 2 inch segments

1 pound red-skinned new potatoes, quartered lengthwise

4 plum tomatoes, halved lengthwise

2 small zucchini, quartered lengthwise

1 tablespoon all purpose flour

1 tablespoon tomato paste

Directions

Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 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 degrees F. Heat 1 Tbsp 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.

Once the lamb shanks have cooked until they are fall apart tender remove them to a plate and tent with foil to keep warm. When cool, remove meat from bones and cut into chunks.

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. 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. .