These apple cider braised lamb shanks are fall off the bone tender with caramelized, crispy bits and sweet apple and onion slices. This recipe is perfect for a dutch oven either on the stove of in the oven- the oven creates a slightly crispier exterior to the lamb and a more reduced/thickened sauce according to Running to the Kitchen.
Prep: 10 mins
Cook: 2 hrs 45 mins
Yields: 4-6 servings
4 American lamb shanks
1 tbspolive oil
salt and pepper; to taste
2 tbspfresh rosemary; chopped
1 tbspfresh thyme leaves
2 tbsptomato paste
3 clovesgarlic; minced
1 bay leaf
1 large granny smith apple; sliced
2 large shallots or 1 medium yellow onion; sliced
2 cupsapple cider
1 cupbroth; your choice (beef, chicken, vegetable)
1Season the lamb generously with salt and pepper.
2Combine rosemary, thyme, tomato paste, garlic, cinnamon and allspice in a small bowl. Stir together until a well combined paste forms.
3Rub the paste liberally all over each lamb shank.
4Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
5Place lamb shanks in the pot once hot and brown on all sides.
6Add the peppercorns, bay leaf, apple slices and shallots (or onions) to the pot.
7Pour the apple cider and broth over top and gently stir.
8Bring to a boil then cover the pot, reduce the heat to low and cook for 2.5 hours turning the shanks every 30 minutes or so while cooking. *Alternatively, you can cook in the oven at 325°F for the same time.
1Cooking inside the oven will result in a slightly more caramelized, thickened/reduced sauce (think lots of crispy bits) than the stove-top method. Either work wonderfully, it just depends on your preference for the dish.
Recipe and photos courtesy of the American Lamb Board and Running to the Kitchen
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