spring hill ranch lemon-mint braised lamb shanks

Name: Spring Hill Ranch Lemon-Mint Braised Lamb Shanks
Prep time: 30 min
Cook time: 2 h
Yield: 4
Cuisine: American
Ingredients: 3-4 pound(s) lamb shanks (about 4-6), trimmed of excess fat and membrane, chopped into about 1" pieces; 3 tablespoon(s) all purpose flour; 2 teaspoon(s) kosher salt (or 1 teaspoon table salt); 2 teaspoon(s) freshly ground black pepper; 2 tablespoon(s) vegetable or canola oil; 1 medium white or yellow onion, chopped; 3 medium carrots, peeled and cut into 1-inch segments; 1/2 cup(s) coarsely chopped fresh parsley (or 1/4 cup dried parsley flakes); 4 clove(s) garlic, minced; 2 tablespoon(s) tomato paste (low sodium preferred); zest - of 1 lemon (reserved for later in the recipe); 1 - lemon (the zested one), cut into quarters; 2 tablespoon(s) minced fresh mint (or 1 tablespoons lightly crushed dried mint leaves), divided; healthy pinch(es) kosher salt (or a light pinch of table salt); 2 cup(s) dry white wine; 3 cup(s) low sodium chicken broth; 1 teaspoon(s) freshly coarse ground black pepper

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Wiley P

Sierra Vista, AZ

Updated on Dec 24, 2017

Since we raise our own beef, Sis and I rarely have lamb. We learned to love it in our youth, though. In northern Nevada, where we both spent many years, lamb is a way of life with our Basque friends. Lamb shanks are some of our favorite cuts. We just got a batch of them from some friends in Colorado, and they had been cut into 1" sections, something a bit unusual for us. I know the Chinese often like to chop their chicken pieces, but haven't seen it done with shanks. I really enjoyed using them in a braising recipe like this, though, and they were much easier to deal with on the plate, too.

Rate

prep time 30 Min

cook time 2 Hr

method Roast

yield 4 serving(s)

Ingredients

3-4 pounds lamb shanks (about 4-6), trimmed of excess fat and membrane, chopped into about 1" pieces
3 tablespoons all purpose flour
2 teaspoons kosher salt (or 1 teaspoon table salt)
2 teaspoons freshly ground black pepper
2 tablespoons vegetable or canola oil
1 medium white or yellow onion, chopped
3 medium carrots, peeled and cut into 1-inch segments
1/2 cup coarsely chopped fresh parsley (or 1/4 cup dried parsley flakes)
4 cloves garlic, minced
2 tablespoons tomato paste (low sodium preferred)
zest - of 1 lemon (reserved for later in the recipe)
1 - lemon (the zested one), cut into quarters
2 tablespoons minced fresh mint (or 1 tablespoons lightly crushed dried mint leaves), divided
healthy pinch kosher salt (or a light pinch of table salt)
2 cups dry white wine
3 cups low sodium chicken broth
1 teaspoon freshly coarse ground black pepper

How To Make spring hill ranch lemon-mint braised lamb shanks

Step 1

Note: You can use whole lamb shanks in this recipe if you want. Serve these on a bed of mashed potatoes or some noodles, or with a side of mixed vegetables.

Step 2

Adjust an oven rack to the center position and preheat the oven to 350°.
Step 3

In a large bowl, sprinkle the shank pieces with the flour, salt and pepper, tossing them to coat.
Step 4

In a large skillet over medium-high heat, heat the oil. In batches, brown the shank pieces on all sides, returning them to the bowl as you start additional batches.
Step 5

Once all the shank pieces are browned, drain off all but 2 Tablespoons of the drippings and return the skillet to the heat. Add the onion, carrots, parsley, garlic, tomato paste, quartered lemon, 1 Tablespoon of the mint and a pinch of salt to the pan. Stir/Sauté for 3-4 minutes to slightly soften the vegetables. Add the wine and chicken broth to the pan. Stir to loosen and browned bits from the pan. Bring the liquid to a simmer and then transfer the vegetables and liquid to a deep braising pan. Add the lamb shank pieces to the braising pan, ensuring they are all covered by the liquid.
Step 6

Cover the pan and place it in your preheated oven. Braise for 1-1/2 hours. Remove the lid and continue braising until the meat is fall-off-the-bone tender, about another 1/2 hour. Remove the pan from the oven and allow it to sit for 15 minutes.
Step 7

Skim off any excess fat. Add the reserved lemon zest and the remaining Tablespoons of mint. Stir and adjust the seasonings as needed. Serve.
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