Braised Lamb Shanks with Peas, Mint & Rhubarb

Name: Braised Lamb Shanks with Peas, Mint & Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 lamb shanks (5 pounds total); 1/2 teaspoon cinnamon; Kosher salt; Freshly ground black pepper; 1 Spanish onion, halved and thinly sliced; 1 celery rib, sliced 1/4 inch thick; 4 garlic cloves, thinly sliced; 3 tablespoons date molasses (see Note) or pure maple syrup; 2 medium rhubarb stalks (5 ounces), sliced 3/4 inch thick; 1 cup frozen peas, thawed; 1/4 cup finely chopped mint; Steamed rice, for serving

Servings: persons

1/4 cup extra-virgin olive oil
4 lamb shanks (5 pounds total)
1/2 teaspoon cinnamon
Kosher salt
Freshly ground black pepper
1 Spanish onion, halved and thinly sliced
1 celery rib, sliced 1/4 inch thick
4 garlic cloves, thinly sliced
3 tablespoons date molasses (see Note) or pure maple syrup
2 medium rhubarb stalks (5 ounces), sliced 3/4 inch thick
1 cup frozen peas, thawed
1/4 cup finely chopped mint
Steamed rice, for serving

1
Preheat the oven to 325.
2
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
3
Rub each lamb shank with teaspoon of the cinnamon and season with salt and pepper.
4
Add the lamb shanks to the casserole and cook over moderately high heat until browned on all sides, about 12 minutes.
5
Transfer to a platter.
6
Add the onion, celery and garlic to the casserole and cook over moderate heat, stirring occasionally, until the vegetables are softened and well browned, about 15 minutes.
7
Stir in the date molasses and 2 cups of water and bring to a boil.
8
Add the lamb and any accumulated juices and cover.
9
Braise in the oven for 3 hours, turning once, until the meat is very tender.
10
Scatter the rhubarb and peas over the lamb in the casserole.
11
Cover and braise for 15 minutes longer, until the rhubarb is tender.
12
Transfer the lamb shanks to plates or a platter.
13
Stir the mint into the vegetables and season with salt and pepper.
14
Spoon the sauce and vegetables over the lamb and serve with steamed rice.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 lamb shanks (5 pounds total), 1/2 teaspoon cinnamon, Kosher salt, and more.

Yes, Braised Lamb Shanks with Peas, Mint & Rhubarb 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.

That's it — enjoy your meal!