Braised Lamb Shanks With Peppers
Published May 4, 2022
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4small-to-medium lamb shanks (3 to 3½ pounds), excess fat and silver skin removed
- 2tablespoons extra-virgin olive oil
- Salt and ground black pepper
- 1large green bell pepper, cored, ribs removed, cut in ½-inch strips
- 1large red bell pepper, cored, ribs removed, cut in ½-inch strips
- 4small yellow onions (about 1 pound), peeled and quartered vertically
- 3large garlic cloves, smashed
- 1teaspoon dill seed, crushed in a mortar
- 1teaspoon paprika, preferably Hungarian
- ½teaspoon ground cinnamon
- 1cup chicken stock
- ½cup dry red wine
- 3tablespoons tomato paste
- 1tablespoon dried oregano
- 3tablespoons lemon juice
- 2tablespoons minced fresh dill
Nutritional analysis per serving (6 servings)
540 calories; 33 grams fat; 14 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 41 grams protein; 1073 milligrams sodium
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
- Step 2
Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
- Step 3
Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.
Private Notes
Comments
I know that messing with your mother's recipe is sacrilegious, but I would cook the tomato past for a minute or so with the cinnamon and paprika. It brings out the flavor.
Of course you can make it in a crock pot or Instant pot. Even more astonishing, you can refer to the instruction book that came with your device for settings/times for braising lamb shanks. If by some remote chance the manual for your device omitted braising lamb shanks there are thousands of recipes for braising lamb shanks in slow cookers and pressure cookers that will provide you with the settings/times.
NYT editors: please provide alternate directions for a slow cooker.
Didn't understand the use of both the parchment cartouche and covering with the lid so I skipped the paper. I always understood the cartouche to take the place of a tilted lid. Made with Feher Ozon paprika peppers from the garden and a chianti classico.
We made this almost exactly as written. The only change was to sauté and add the peppers for the last hour, instead, because we were a little worried they would get too soft. We served it over couscous.
Do you need to remove the silvery skin from the shanks before browining?
Advertisement