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June 15, 2023

Braised American Lamb Shanks with Preserved Lemons and Herbs

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Recipe Provided By
"Alexis deBoschnek"
Prep Time

10min

Cook Time

4 hrs

Total Time

4hrs, 10min

Servings

4-6

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

  • 4 American lamb shanks
  • Kosher salt, (to taste)
  • Freshly ground black pepper, (to taste)
  • 2 tablespoons olive oil
  • 1 yellow onion, (thinly sliced)
  • 2 leeks, white and light green parts thinly sliced
  • 1 pound parsnips, (sliced into 2-inch pieces on the bias)
  • 6 garlic cloves, (thinly sliced)
  • 1 teaspoon dried thyme
  • 2 cups dry white wine
  • 6 cups vegetable stock
  • 1 preserved lemon rind, (thinly sliced)
  • 1 bunch cilantro, (stems thinly sliced, leaves roughly chopped, divided)
  • 1 cup mint leaves, (roughly chopped)
  • 1/2 cup dill, (roughly chopped)

Directions

Preheat the oven to 300 degrees F.

Blot the American lamb shanks dry with paper towels on all sides.

On a cutting board, generously season the lamb shanks with salt and pepper on all sides.

Heat the olive oil in a large pot or Dutch oven or medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown each side, about 4 minutes per side. Transfer the lamb shanks to a paper towel-lined plate.

Add the onion, leeks, and parsnips and cook until the onion starts to soften, about 6 minutes.

Add the garlic and thyme and cook until aromatic, about 1 minute.

Add the white wine and cook, scraping up any brown bits, until the smell of alcohol has burned off, about 2 minutes.

Nestle the lamb shanks back into the pot, then pour the vegetable stock in and bring to a boil.

Place the lid on the pot and transfer to the oven. Braise the lamb shanks until the meat is fork-tender and easily pulls apart, 3 1/2 to 4 hours.*

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Remove the lamb shanks from the pot and transfer to a bowl. Set the pot back over medium high heat and reduce the braising liquid until reduced by half, about 30 minutes. Add the preserved lemon and cilantro stems to the reduced braising liquid and stir to combine.

Serve the lamb shanks with the braising liquid spooned over. Top with the cilantro leaves, mint, and dill.

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