Lemon-Braised American Lamb Shanks

/in
Category

Recipe provided by the American Lamb Board (Lemon-Braised American Lamb Shanks | American Lamb).

Yields12 Servings
Lemon-Braised American Lamb Shanks
 12 American lamb hind shanks (12 ounces each)
 2 tbsp Olive oil
 2 Onion, sliced
 1 cup Garlic cloves
 0.50 cup Fresh lemon
 Thyme leaves
 1 tbsp Crushed cumin seeds, toasted
 3.50 Riesling wine
 1.50 American lamb stock
 1 tbsp Ground black pepper
 3 tbsp Fresh lemon zest
 3 Lemon-spinach fettuccini
 0.75 cup Fresh chives, chopped
Lemon-Spinach Fettuccini
 3 Cooked fettuccini pasta (1.5lbs dry)
 3 Raw baby spinach or arugula
 0.25 cup Lemon olive oil
 2 tbsp Fresh lemon zest
 1 tbsp Cracked pepper
American Lamb
1

In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes. Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil. Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.

2

Chill pot with braising liquid. Remove layer of fat from top of liquid and discard.

3

Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half.

4

Adjust seasonings. Stir in lemon zest; keep warm.

5

Heat lamb shanks covered in a low oven when ready to serve.

Lemon Spinach Fettuccini
6

In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed. Cover; keep warm.

7

In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot American Lamb shank. Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.

Ingredients

Lemon-Braised American Lamb Shanks
 12 American lamb hind shanks (12 ounces each)
 2 tbsp Olive oil
 2 Onion, sliced
 1 cup Garlic cloves
 0.50 cup Fresh lemon
 Thyme leaves
 1 tbsp Crushed cumin seeds, toasted
 3.50 Riesling wine
 1.50 American lamb stock
 1 tbsp Ground black pepper
 3 tbsp Fresh lemon zest
 3 Lemon-spinach fettuccini
 0.75 cup Fresh chives, chopped
Lemon-Spinach Fettuccini
 3 Cooked fettuccini pasta (1.5lbs dry)
 3 Raw baby spinach or arugula
 0.25 cup Lemon olive oil
 2 tbsp Fresh lemon zest
 1 tbsp Cracked pepper
Lemon-Braised American Lamb Shanks
IngredientsDirections
American Lamb Loin Chops with Green Bean & Potato SaladMaple Rosemary-Skewered American Lamb