Slow Cooked Lamb Shanks Without Wine
These braised lamb shanks use a variety of bright flavours that result in a vibrant and hearty meal you're sure to love without the need for any wine!
Ingredients
- 4 lamb shanks
- 2 medium shallots thinly sliced
- 4 cloves garlic thinly sliced
- 2 anchovy fillets
- 1 tsp ground cumin
- 1 tsp whole fennel seeds
- ½ tsp ground coriander seed
- ¼ tsp chili flakes
- 2 tbsp tomato paste
- 25 g (3 tbsp) flour
- 2 tbsp apple cider vinegar
- 2 tbsp fish sauce
- 2 large carrots halved
- 3 ribs celery halved
- 6-8 sprigs thyme tied in a bouquet garnis
- 2 bay leaves
- 3 strips lemon zest removed with a vegetable peeler
- 750 ml (3 cups) chicken stock
Instructions
- Preheat oven to 150°C/300°F. Heat one tablespoon of neutral oil in a large Dutch oven over high heat until just smoking.
- Season the lamb shanks generously with salt and pepper and lay them in the pot, being careful not to overcrowd -- you may have to work in batches. Sear on one side until deeply golden brown before flipping and repeating on the other side, about 5 minutes per side. Remove from the pot and set aside on a plate.
- Reduce the heat to medium and add the shallots, garlic and anchovies along with a generous pinch of salt. Cook until the shallots begin to soften and the anchovies are mostly dissolved, about 5 minutes, scraping up any browned bits from the bottom of the pot as the shallots release their moisture.
- Add the cumin, fennel, coriander and chili flakes. Cook until very fragrant, about 1 minute.
- Add the tomato paste and cook until the paste darkens and gets sticky, about 2 minutes longer. Sprinkle the flour over the tomato paste mixture and cook for another 2 minutes or so.
- Pour over the vinegar and fish sauce and cook until it is slightly reduced, only about 30 seconds to one minute.
- Return the lamb shanks to the pot along with any accumulated juices. Add the carrots, celery, thyme, bay leaves and lemon zest.
- Pour over the chicken stock and bring the mixture up to a simmer. Partially cover the pot and transfer to the oven. Cook for about 3 hours or until the lamb is incredibly tender and almost falling off the bone, flipping the lamb shanks over once halfway through.
- Remove the pot from the oven. Transfer the lamb shanks to a plate and set aside. Remove the carrots, celery, thyme, bay leaves and lemon zest from the pot and discard.
- Put the pot on the stovetop over medium-low heat and allow the sauce to simmer vigorously for 10-15 minutes, just until it reduces enough to thicken slightly. Return the shanks to the pot to coat in the sauce. Portion out and serve.
Nutrition
Calories: 361kcal | Carbohydrates: 21g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 134mg | Sodium: 1219mg | Potassium: 963mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5360IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 5mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
