Name: Mediterranean-Style Wine Braised Lamb Shanks with Vegetables
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 2.25 tsp Garlic powder; 1 tsp Sweet Spanish Paprika; 1 tsp Salt; 1 tsp Freshly ground black pepper; 0.75 tsp Ground nutmeg; 6 American lamb shanks; 2 tbsp Olive oil; 1 Medium yellow onion, roughly chopped; 2 Celery ribs, chopped; 3 Carrots, peeled & cut into large pieces; 1 lb Baby potatoes, scrubbed; 2 Dry red wine (don't use expensive wine); 3 Low sodium beef broth; 2 Cinnamon sticks; 28 (1 can) peeled tomatoes; 4 Fresh thyme; 2 Fresh rosemary; Salt and pepper to taste

CategoryLamb ShankCuisineMediterranean

Recipe provided by Super Tender Braised Lamb Shanks (Slow Cooker Option) (themediterraneandish.com), courtesy of the American Lamb Board (Mediterranean-Style Wine Braised American Lamb Shanks with Vegetables | American Lamb).

Yields1 Serving

Spice Mix

2.25 tsp Garlic powder

1 tsp Sweet Spanish Paprika

1 tsp Salt

1 tsp Freshly ground black pepper

0.75 tsp Ground nutmeg

Lamb

6 American lamb shanks

2 tbsp Olive oil

1 Medium yellow onion, roughly chopped

2 Celery ribs, chopped

3 Carrots, peeled & cut into large pieces

1 lb Baby potatoes, scrubbed

2 Dry red wine (don't use expensive wine)

3 Low sodium beef broth

2 Cinnamon sticks

28 (1 can) peeled tomatoes

4 Fresh thyme

2 Fresh rosemary

Salt and pepper to taste

Preheat the oven to 350 degrees F.

In a small bowl, add all the spice mix ingredients and mix to combine.

Pat the lamb shanks dry and season with the spice mix on all sides.

In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.

Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.

Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.

Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)

While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.

Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

Prepare Ahead Instructions

These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge.

Bring to room temperature before heating. Place the lamb shanks in an oven-safe dish with 1/2 cup broth or water. Cover and heat in a 350 degree F heated-oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat.

When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top.
Slow Cooker Instructions

If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less cup of wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker. Set the slow cooker on low for 8 hours.

Ingredients