Braised Lamb Shanks With Peppers
- Total Time
- 3 hours
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
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 byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
Pups224
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.
Ace Weems
I made this dish exactly as described, except I substituted salmon for lamb and cooked over an open flame on a cedar plank. Made a salad of the onion, peppers, olive oil, garlic, black pepper, lemon juice and dried oregano. Substituted miso for chicken broth and served with a nice glass of dry red wine. Yummy.
Tammy
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.
Sharon
Do you need to remove the silvery skin from the shanks before browining?
Es
Delicious. Made a day in advance so I could skim the fat off. I recommend doubling the vegetables. I served this with roasted potatoes. Sauce was delicious; we didn't need a knife to cut the meat.
JT
Made the recipe as written, except no parchment. 2 hours was sufficient, but longer cook time would have been better. Onions and peppers were intact. This would do well with any fatty lamb cut. Served with mashed potatoes, but noodles, orzo or bread would be better to soak up the flavorful broth. Pearl onions would work well over quartered onion.
geteb
Slow Cookers:Follow recipe thru Step 2, scratch parchment/waxed paper. Subbed 10 ozs of my garden shallots for onions.Put all in slowcooker & heat on low for 5-6 hrs. Since I had allotted 8hrs, I prehistorically fingered meat off the bones (it feels good you carnivores!) & gave the fat & gristle to my salivating dog. And de-fatted the sauce - essential. (Paper towels laid on top work well). Reduce the delectable sauce in a saucepan to desired consistency & don't forget the fresh dill!
E Khoury
How is this cooked and for how long and at what temperature? On the stove top at low heat, since it says to increase the temperature to medium at the end? Can this be done in the oven?
William Wroblicka
Yes, it can be done in the oven: 300 degrees, tightly covered, for about 1.5 - 2 hours or until shanks are fork tender.
Anu
They only had leg of lamb at the butcher's so had those cut into chunks, and then cooked this more like a stew than a braising sauce. So so delicious, toasted some fennel seeded rye on the to have on the side for that delectable soup. Heaven.
Maureen
Quite good. Peppers for the most part melted into the sauce. I braised the shanks for about 2 hours 20 minutes. I took the meat from the bones and served it in the sauce over plain orzo. Generously serves six if served off the bone. I think that it would also be great with noodles, couscous or even mashed potatoes. A green vegetable on the side would have been a nice addition.
sooz
This was delicious. I was temporarily without lemons so i substituted cider vinegar. Used a good red wine, and prepared orzo to go with. Lovely rich flavors—perfect comfort food.
sooz
Found lamb shanks on Amazon!
Mch
Needs just a little more flavor. ?lemon juice, salt, paprika,
Paul from Haddon Heights
Fantastic recipe. I loved the oregano and cinnamon combination. see a lot of questions about the purpose of the parchment paper. From what I've learned, it is to reduce the evaporation while braising to produce a richer sauce. With this recipe, I found that I only needed to baste a couple times. I thought the sauce was too thin, so for the last 30 minutes, I removed the lid and parchment. The sauce was a perfect texture.
jerry
Why the parchment paper (or waxed paper???)? And then having to continually remove it to baste?
Jeremy
What do you mean cover with parchment or wax paper? Cover the whole pot or just the shanks?
step 2 Q
Haven’t tried this yet,but what’s not to like? But I’m a little confused about the parchment paper. So do I cut the paper to fit directly on the shanks in the Dutch oven AND add a lid? But then remove the parchment to baste? What’s the point of the parchment paper?
Private notes are only visible to you.
Advertisement
