4 American lamb shanks
Kosher salt & freshly ground black pepper, to taste
2 tbsp Olive oil
1 Yellow onion, thinly sliced
2 Leeks, white & light green parts thinly sliced
1 lb Parsnips, sliced into 2in. pieces on the bais
6 Garlic, thinly sliced
1 tsp Dried thyme
2 cups Dry white wine
6 Vegetable stock
1 Preserved lemon rind, thinly sliced
1 Cilantro, stems thinly sliced, leaves roughly chopped, divided
1 cup Mint leaves, roughly chopped
0.50 cup Dill, roughly chopped
1Preheat the oven to 300˚F.
2Blot the lamb shanks dry with paper towels on all sides.
3On a cutting board, generously season the lamb shanks with salt and pepper on all sides.
4Heat the olive oil in a large pot or Dutch oven or medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown each side, about 4 minutes per side. Transfer the lamb shanks to a paper towel-lined plate.
5Add the onion, leeks, and parsnips and cook until the onion starts to soften, about 6 minutes.
6Add the garlic and thyme and cook until aromatic, about 1 minute.
7Add the white wine and cook, scraping up any brown bits, until the smell of alcohol has burned off, about 2 minutes.
8Nestle the lamb shanks back into the pot, then pour the vegetable stock in and bring to a boil.
9Place the lid on the pot and transfer to the oven. Braise the lamb shanks until the meat is fork-tender and easily pulls apart, 3 1/2 to 4 hours.
10Remove the lamb shanks from the pot and transfer to a bowl. Set the pot back over medium high heat and reduce the braising liquid until reduced by half, about 30 minutes. Add the preserved lemon and cilantro stems to the reduced braising liquid and stir to combine.
11Serve the lamb shanks with the braising liquid spooned over. Top with the cilantro leaves, mint, and dill.
Ingredients
4 American lamb shanks
Kosher salt & freshly ground black pepper, to taste
2 tbsp Olive oil
1 Yellow onion, thinly sliced
2 Leeks, white & light green parts thinly sliced
1 lb Parsnips, sliced into 2in. pieces on the bais
6 Garlic, thinly sliced
1 tsp Dried thyme
2 cups Dry white wine
6 Vegetable stock
1 Preserved lemon rind, thinly sliced
1 Cilantro, stems thinly sliced, leaves roughly chopped, divided
1 cup Mint leaves, roughly chopped
0.50 cup Dill, roughly chopped
Directions
1Preheat the oven to 300˚F.
2Blot the lamb shanks dry with paper towels on all sides.
3On a cutting board, generously season the lamb shanks with salt and pepper on all sides.
4Heat the olive oil in a large pot or Dutch oven or medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown each side, about 4 minutes per side. Transfer the lamb shanks to a paper towel-lined plate.
5Add the onion, leeks, and parsnips and cook until the onion starts to soften, about 6 minutes.
6Add the garlic and thyme and cook until aromatic, about 1 minute.
7Add the white wine and cook, scraping up any brown bits, until the smell of alcohol has burned off, about 2 minutes.
8Nestle the lamb shanks back into the pot, then pour the vegetable stock in and bring to a boil.
9Place the lid on the pot and transfer to the oven. Braise the lamb shanks until the meat is fork-tender and easily pulls apart, 3 1/2 to 4 hours.
10Remove the lamb shanks from the pot and transfer to a bowl. Set the pot back over medium high heat and reduce the braising liquid until reduced by half, about 30 minutes. Add the preserved lemon and cilantro stems to the reduced braising liquid and stir to combine.
11Serve the lamb shanks with the braising liquid spooned over. Top with the cilantro leaves, mint, and dill.
Braised American Lamb Shanks with Preserved Lemons and Herbs
