Braised Lamb Shanks Recipe

Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cumin seeds; 3 tablespoons coriander seeds; 1 teaspoon salt; 4 lamb shanks (about 250g each); 2 tablespoons olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 2 stalks celery, trimmed and finely chopped; 4 garlic cloves, peeled and sliced; 400 g tomatoes, drained and roughly chopped; 200 ml dry red wine; 200 ml port wine; 1 liter beef stock

Servings: persons

2 tablespoons cumin seeds
3 tablespoons coriander seeds
1 teaspoon salt
4 lamb shanks (about 250g each)
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, trimmed and finely chopped
4 garlic cloves, peeled and sliced
400 g tomatoes, drained and roughly chopped
200 ml dry red wine
200 ml port wine
1 liter beef stock

1
Preheat oven to 160u00b0C.
2
Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.
3
Sprinkle over the lamb shanks and press on to coat.
4
In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.
5
Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.
6
Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.
7
Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.
8
Remove from the oven and lift out the shanks. Set aside and keep warm.
9
Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.
10
Serve with mashed potatoes or polenta.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons cumin seeds, 3 tablespoons coriander seeds, 1 teaspoon salt, 4 lamb shanks (about 250g each), and more.

Yes, Braised Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks

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