lamb and vegetables

Mediterranean-spiced braised lamb shanks, cooked in a red wine and tomato sauce with vegetables, aromatics, and fresh herbs! Perfect for Easter or your next special dinner.

Braised Lamb Shanks Recipe with Vegetables 

garlic powder

tsp sweet Spanish paprika

salt

tsp black pepper

nutmeg

American Lamb Shanks

tbsp extra virgin olive oil

medium yellow onion, roughly chopped

celery ribs, chopped

carrots,

lb baby potatoes, scrubbed

red wine

low-sodium beef broth

tomatoes

cinnamon

springs fresh thyme

springs rosemary

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!

I...love...flavor...

This recipe is, by far, the BEST I have ever tasted.  I live in a food Mecca..Houston.  I have had lamb. 

This recipe is full of rich, beautiful flavor.  I enjoyed making this {and my wife and I enjoyed eating this}.  Many of my friends don’t realize that lamb is mostly cheaper than beef and more flavorful.  

I have never used a spice rub before I sear the lamb shanks...I will always do this from now on.  Your recipe is great!  

I look forward to your e-cookbook (I just subscribed) and your food blog.  

Thank you so very much for this recipe.  

Much respect..,Jeff in Houston

https://content.jwplatform.com/videos/t7mTs4VG.mp4

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Braised Lamb Shanks Recipe with Veg...

The most viewed lamb and vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine