Braised Lamb Shank Recipe

This recipe for oven-braised lamb shanks is fairly straightforward and can be done in about 3 ½-4 hours, but I suggest, for your first time, plan an extra hour, or make them ahead and reheat.

Preheat the oven to 350F. Let the lamb shanks come to room temperature by unwrapping them and letting them sit on the counter for 20 minutes. Season the lamb with a generous amount of salt and pepper.

Add oil to a large heavy-bottomed Dutch oven and bring to medium-high heat (or medium heat). Sear the lamb shanks in batches, turning them over to sear all sides, taking your time. When nice and browned, set them aside.

To the same pan, add onion, garlic, carrot and fennel. Sauté over medium heat until fragrant and golden, roughly 8-10 minutes. Deglaze with the red wine, and reduce by half. Add the chicken stock, pomegranate juice, beet, orange peel, herbs, spices, wine, and stir. Bring to a simmer.

Nestle the lamb shanks into the pot bring to a simmer, then cover with a lid and place in the oven for 2 hours. Remove the lid. At this point, the lamb should be very tender, and the internal temperature should be 195–205°F. (Larger shanks will take longer to cook, and smaller shanks will take less time. If in doubt, check after 1 1/2 hours.) Bake uncovered for 30 minutes. Remove the lamb shanks from the pan and keep them warm on a plate or in a baking dish.

Skim the fat and strain the braising liquid. Once strained, add the braising liquid back to the pot, bring to a gentle simmer on the stove, and reduce if needed. (See notes)

Season with honey ( I like to add 1-2 tablespoons), salt and pepper, and/or a splash of balsamic vinegar if you want more acid. A squeeze of fresh orange juice is nice, too!

Arrange the lamb shanks on a serving platter and pour some sauce over the top. Garnish with fresh pomegranate seeds, fresh parsely and a few sprigs of rosemary.