Braised Mediterranean Lamb Shanks with Vegetables
These gloriously tender red wine and herb braised lamb shanks are perfect for a dinner when you want to impress, or special occasions like Easter.
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp nutmeg
- 1/2 tsp grated lemon zest
- 1 tsp salt
- 1 tsp pepper
- 2 tbs olive oil
- 6 lamb shanks
- 2 tbs olive oil
- 1 large onion, roughly chopped
- 3 large carrots, cut into 1/2 inch pieces
- 1 lb baby potatoes
- 3 cloves garlic, chopped
- 750 ml dry red wine
- 3 cups beef broth
- 28 oz diced tomatoes, with juices
- 1 stick cinnamon
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 1 lemon's worth of juice
- 1 bay leaf
- Combine all spice rub ingredients in a small bowl. Pat the lamb shanks dry then coat in seasoning.
- Heat a large Dutch oven with 2 tbs olive oil over medium high. Working in batches as needed, brown the lamb shanks on all sides, then set aside in a bowl. Discard all but about 2 tbs extra fat from the Dutch oven.
- Lower the heat to medium then add onions, carrots, and potatoes. Sauté until beginning to brown, about 8 minutes. Add garlic and cook 1 minute more.
- Add about half the wine, then scrape the bottom of the pan to loosen any browned bits. Add the rest of the wine and let reduce about 5 minutes.
- Add the remaining ingredients and return the lamb shanks to the pot. Bring to a boil, then reduce heat to medium-low. Cover and cook until the meat is tender, about 2 hours. Uncover, then cook a final 30 minutes.
- Serve over rice or couscous, and enjoy!
If you don't want to keep the stove on for so long, you could also transfer it to an oven preheated to 350 F instead of letting it simmer over on medium-low. It'll still take about 2 1/2 hours, and it's a good idea to check on it once or twice to make sure the liquids don't cook off too much.