I thought with it being the beginning of March and all, I thought I’d start diving head first into recipes that make me happy that Spring is rapidly approaching. What I first think of when Spring is just around the corner is Easter. Now let me trace back a second. I am not religious by any means, but I do have a fond love and memory of how I grew up and of the traditions some of these holidays held and still hold for me. With that being said, Easter has always been a time of togetherness for my family, and I always look forward to the delectable treats it has to offer. I feel that the time around Easter is kind of like the last hurrah for comforting foods, like these braised lamb shanks, and the beginning of recipes like deviled eggs, barbecue and strawberry lemonade. I like when these two worlds collide, so up first on the Easter brunch/dinner menu: these braised lamb shanks and all of their delicious robust flavor!
Lamb is one of my favorite ingredients to work with, and I love the simplicity that comes with braising shanks. With a Moroccan twist and a comforting feeling, this recipe is a go-to recipe for a lazy Sunday or an Easter brunch. It is so packed full of flavor, and it doesn’t get much simpler.
A large, oven-safe dutch oven will be the vessel you use. Heat a couple of tablespoons of oil and brown your shanks on all sides. You will then transfer them to a plate while you saute some onion, garlic and essential warming seasonings and spices. Add some San Marzano tomatoes, chicken broth, potatoes and carrots to the pot and bring to a boil. Reduce this lovely pan of scrumptiousness to a simmer and then remove from heat. Transfer the shanks back to the pot and cover. Place in a preheated 300 degree F oven and just let it go. It’s going to braise for a good 3 hours. At this point you can basically pull the pot from the oven and serve! What’s not to love?
Pair these braised lamb shanks with something robust, like a stout! Recipe is below! Have a great Monday everyone!
- 3 tablespoons olive oil
- 5 pounds lamb shanks about 4-5 lamb shanks
- 2 yellow onions chopped
- 5 cloves of garlic finely minced
- 2 cinnamon sticks
- 1 bay leaf
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground caraway
- salt and black pepper
- 1 28- ounce can whole San Marzano tomatoes drained
- 3 cups chicken broth
- 1 1/2 pounds Yukon gold potatoes quartered
- 1 pound carrots peeled and cut into 1 inch pieces
- fresh parsley for garnish
- Preheat your oven to 300 degrees F.
- In a large, oven-safe dutch oven, heat the olive oil over medium heat. Add the lamb shanks and brown in batches, for about 3-5 minutes on each side. With a pair of tongs, remove the lamb shanks and transfer them to a plate.
- Add the onions to the dutch oven. Saute for about 8 minutes or until tender and then add the garlic. Cook for an additional minute. Add the cinnamon sticks, bay leaf, brown sugar, chili powder, turmeric, cumin and caraway. Cook for 2-3 minute stirring frequently. Season with a generous amount of salt and black pepper and then add the tomatoes, chicken broth, potatoes and carrots. Bring to a boil and then reduce the heat to a simmer. Simmer for 10 minutes and then remove from heat. Add the lamb shanks back to the dutch oven, cover and roast for 2 1/2 - 3 hours, or until the meat is tender and falling off the bone.
- Remove the cinnamon sticks and bay leaf. Serve warm, garnished with parsley. Enjoy!