Braised Lamb Shanks

🍖 Braised Lamb Shanks in a Tomato-Herb Mediterranean Sauce

👉Ingredients (Serves 4):

◾️4 lamb shanks, trimmed

◾️2 tablespoons olive oil

◾️1 large onion, chopped

◾️3 carrots, diced

◾️3 celery stalks, diced

◾️4 garlic cloves, minced

◾️2 cups beef broth

◾️1 cup pomegranate juice (or 2 tbsp balsamic vinegar diluted in water)

◾️1 can (400 g / 14 oz) crushed tomatoes

◾️2 tablespoons tomato paste

◾️1 tablespoon Worcestershire sauce (halal-certified or replaced with tamari)

◾️2 sprigs fresh rosemary

◾️2 sprigs fresh thyme

◾️2 bay leaves

◾️Salt and black pepper, to taste

🧑‍🍳 Instructions:

✅️1. Sear the lamb shanks:

Pat the lamb dry with paper towels and season generously with salt and pepper.

Heat olive oil in a Dutch oven or heavy pot.

Sear the lamb shanks on all sides (about 4–5 minutes per side), then set aside.

✅️2. Build the flavor base:

In the same pot, add onion, carrots, and celery.

Cook for about 5 minutes until softened.

Add garlic and tomato paste, cook for 1 minute more, stirring well.

✅️3. Deglaze and combine:

Pour in the pomegranate juice to deglaze the pot.

Add beef broth, crushed tomatoes, Worcestershire sauce (or tamari), rosemary, thyme, and bay leaves.

Stir everything together.

✅️4. Slow cooking:

Return the lamb shanks to the pot, making sure they are half-submerged in the sauce.

Bring to a boil, cover with a lid, and transfer to the oven.

Bake at 160°C / 325°F for 2.5 to 3 hours, turning the shanks halfway through.

✅️5. Finish the sauce:

Once cooked, remove the lamb and keep warm.

Simmer the sauce on the stove for 10–15 minutes to reduce and thicken slightly.

✅️6. Serve:

Serve the lamb shanks hot over mashed potatoes, creamy polenta, or couscous.

Spoon the rich sauce on top.

⏱ Prep Time: 20 minutes

🕒 Cook Time: 3 hours

✅ Total Time: 3 hours 20 minutes

🔥 Calories: ~550 kcal per serving