Best Braised Lamb Shanks Recipe

Try the best braised lamb shank recipe ever written! Lamb shanks are slow cooked in a rich spiced sauce until fall-off-the-bone-level fork tender! Serve this restaurant-quality dish with rice, potatoes or even risotto.

Ingredients:
▢4 lamb shanks
▢1 1/2 tsp kosher salt
▢2 tbsp olive oil
▢2 onions
▢5 cloves garlic
▢3 celery stalks
▢1 large carrot
▢1 tsp turmeric
▢1 tsp cumin
▢1/2 tsp black pepper
▢3 tbsp tomato paste
▢2 tbsp pomegranate molasses
▢1 cinnamon stick
▢3 cardamom pods

Instructions:
Pat dry the lamb shanks and season them with 1 teaspoon kosher salt on all sides.
Heat the olive oil in a Dutch oven or a pot over medium heat and sea the lamb shanks for 4 to 6 minutes on each side until they are golden brown. Remove them from the pot and set aside.
Place the onion, garlic, celery and carrot in the bowl of a food processor and blend until finely chopped. Transfer the chopped vegetables to the same Dutch oven and saute over medium heat for 10 to 15 minutes until golden brown.
Add in the turmeric, cumin and black pepper. Stir and add the tomato paste followed by the pomegranate molasses. Mix to combine. Add in the cinnamon stick and the cardamom pods.
Add the browned lamb shanks back into the pot. If you have to place them on top of each other, it’s okay. They will shrink when cooked.
Fill the Dutch oven with water and make sure the lamb shanks are submerged. You need about 6 cups of water depending on the size of the Dutch oven.
Bring to a simmer. Cover and cook for 3 hours. Braise every 45 minutes and add more water if the gravy is reducing too much.

Remove the lid for the last 30 minutes of the cooking for the sauce to thicken a bit and the lamb shanks to brown nicely. Serve with your favorite side dish.

the best and easiest way to make fre lamb shanks at home these are fall off the bone tender juicy and the flavors are out of this world let’s make them season both sides of the lamb shanks with salt and then sear them until they are golden brown on both sides and set them aside in a food processor blend some onion celery some carrots and garlic until it’s fully mixed and look like this sear in some olive oil in the same pot with some and tomato paste add some pomegranate molasses and some cinnamon sticks cardamon pots for extra flavor add the lamb shanks back in the pot with some water or vegetable broth cover and let it cook for about 3 hours and braze every now and then until they are tender and juicy these are the best enjoy