Mediterranean Lamb Shanks
Published October 31, 1992
- Total Time
- 3 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon vegetable oil
4 lamb shanks, ½ pound each
1 large onion, peeled and minced
1 clove garlic, peeled and minced
1 large celery root, peeled and cut into ½-inch dice
3 carrots, peeled and cut into ½-inch dice
2 cups cracked green olives, pitted
2 tablespoons grated fresh ginger
1 cup red wine
3 cups chicken broth, homemade or low-sodium canned
4 plum tomatoes, peeled, cored, seeded and diced
2 tablespoons grated lemon rind
¼ teaspoon ground cumin seed
¼ teaspoon ground coriander seed
¼ teaspoon ground cinnamon
2 cardamom seeds, cracked
½ teaspoon chili pepper flakes
1 bay leaf
½ cup minced coriander leaves
½ cup minced parsley leaves
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Nutritional analysis per serving (4 servings)
34 grams carbs; 155 milligrams cholesterol; 793 calories; 23 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 46 grams fat; 8 grams fiber; 1813 milligrams sodium; 51 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Step 2
Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
- Step 3
Add the wine, increase the heat to high and simmer until reduced to ½ cup, about 5 minutes.
- Step 4
Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
- Step 5
Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).
Private Notes
Comments
Really delicious. For the two of us, I had 2 shanks, about 1 pound each. I used the full amount of broth and wine and the sauce was just so good. Instead of cooking on the stove, I brought the cast-iron Dutch oven to a boil and then put in the oven at 300 for about 5 hours. Cooled it overnight, refrigerated, and then reheated on the stove the next day. Spectacular.
Amazing, memorable., and filling..even though I forgot the olives. WOW...we'll be making this again!
I’ve made this several times. Last time I used lamb stew meat and served it with noodles. This has become a winter favorite.
We were out of shanks and so made this with bone-in lamb shoulder roast instead. Used the slow cooker after browning the meat and just kept track of the meat doneness with a meat thermometer. It was fantastic. We really loved the flavors.
Loved it! Used two shanks and subbed parsnips for celery root, castelveltrano for cracked green olives Took the meat off the bone while the sauce simmered on the stovetop. Added the meat back in before serving with orzo. We had two servings and four more are now in the freezer as instant meals for this empty nest couple. A keeper, for sure!
Wonderful flavors. Served it with olive oil mashed potatoes and a hearty red wine.