Recipe Provided By"Running to the Kitchen"
2 hrs 45 min
2 hrs 55 min
4 to 6
- 4 American Lamb shanks
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 2 tablespoons freshly chopped rosemary
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon peppercorns
- 2 large shallots or 1 medium yellow onion, sliced
- 1 large Granny Smith apple, sliced
- 1 bay leaf
- 2 cups apple cider
- 1 cup broth of choice (beef, chicken, vegetable)
Season American lamb generously with salt and pepper.
In a small bowl, combine tomato paste, rosemary, thyme, cinnamon, allspice, and garlic; stir together until a well-combined paste forms. Rub paste liberally over each lamb shank.
In a large pot or Dutch oven, heat oil over medium-high heat. Place lamb shanks in the pot once hot; brown on all sides. Add peppercorns, shallots, apple slices, and bay leaf. Pour cider and broth over top; gently stir. Bring to a boil; cover pot. Reduce heat to low; cook for 2-1/2 hours, turning shanks every 30 minutes or so while cooking. Alternatively, shanks can be cooked in the oven at 325 degrees F for the same amount of time.
Note: Oven cooking will result in a slightly more caramelized, thickened/reduced sauce (think lots of crispy bits) than the stove-top method.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest