Herb Marinated Braised Lamb Shanks

Name: Herb Marinated Braised Lamb Shanks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 Tbsp chopped fresh thyme; 1 Tbsp chopped fresh rosemary; 2 teaspoons curry powder; 1 teaspoons salt; 59 milliliters extra virgin olive oil, divided; 907 grams 2-4 lamb shanks each); 1 liters 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; 454 grams red-skinned new potatoes, quartered lengthwise; 4 plum tomatoes, halved lengthwise; 2 smalls zucchini, quartered lengthwise; 1 Tbsp all purpose flour; 1 Tbsp tomato paste

Herb Marinated Braised Lamb Shanks is a main course that serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 31g of protein, 20g of fat, and a total of 427 calories. It is a good option if you're following a dairy free diet. A mixture of red-skinned new potatoes, all purpose flour, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Braised Lamb Shanks, Braised Lamb Shanks, and Braised Lamb Shanks.

Instructions

Marinate lamb in herbs: Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt.

Ingredients you will need

Curry Powder

Ground Cumin

Coriander

Rosemary

Herbs

Thyme

Lamb

Salt

Equipment you will use

Bowl

Mix in 1/4 cup olive oil.

Ingredients you will need

Olive Oil

Place lamb shanks in large freezer bag.

Ingredients you will need

Lamb Shanks

Add the spice oil to the bag. Rub spice oil all over shanks. Press the air out of the bag and seal the bag.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

Place in a dish to catch any leakage.

Marinate 4 hours or overnight.

Brown shanks on all sides: Preheat oven to 350°F.

Equipment you will use

Oven

Heat 1 Tbsp olive oil in heavy large ovenproof pot over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

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.

Ingredients you will need

Lamb Shanks

Marinade

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lamb

Garlic

Stock

Equipment you will use

Oven

Remove lamb shanks to a plate: 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.

Ingredients you will need

Lamb Shanks

Meat

Equipment you will use

Aluminum Foil

Cook vegetables in stew braising liquid: Bring liquid in pot to simmer over medium heat.

Ingredients you will need

Vegetable

Stew

Equipment you will use

Pot

Add carrots; simmer 10 minutes.

Ingredients you will need

Carrot

Add potatoes to liquid and simmer 5 minutes longer.

Ingredients you will need

Potato

Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes.

Ingredients you will need

Vegetable

Tomato

Zucchini

Remove vegetables from pan, skim fat from braising liquid: Using slotted spoon, transfer vegetables to platter with lamb. Spoon off fat from braising liquid, reserving 1 tablespoon.

Ingredients you will need

Vegetable

Lamb

Equipment you will use

Slotted Spoon

Frying Pan

Make roux, thicken stew:

Ingredients you will need

Stew

Heat reserved fat in heavy large skillet over medium heat. (If there is no fat, heat 1 Tbsp olive oil instead.)

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Whisk in flour; stir 2 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whisk in tomato paste and 1 cup of the braising liquid.

Ingredients you will need

Tomato Paste

Equipment you will use

Whisk

Add back into the pot with the rest of the braising liquid. Boil for a couple minutes until slightly thickened.

Equipment you will use

Pot

Add back the vegetables and the lamb shanks.

Ingredients you will need

Lamb Shanks

Vegetable

Equipment

Ingredients

Servings:

2teaspoons

ground cumin 2teaspoons

ground coriander 1Tbsp

chopped fresh thyme 1Tbsp

chopped fresh rosemary 2teaspoons

curry powder 1teaspoons

salt 59milliliters

extra virgin olive oil, divided 907grams

2-4 lamb shanks each)1liters

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 454grams

red-skinned new potatoes, quartered lengthwise 4

plum tomatoes, halved lengthwise 2smalls

zucchini, quartered lengthwise 1Tbsp

all purpose flour 1Tbsp

tomato paste

Recommended wine: Cabernet Sauvignon, Malbec, Shiraz

Lamb Shanks works really well with Cabernet Sauvignon, Malbec, and Shiraz. Red wine with red meat is fairly standard, but these bold reds with smoother tannins complement lamb's delicate flavor. The iNapaWine Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 75 dollars per bottle.