Braised Lamb Shanks with Lemon Confit

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Meaty winter lamb recipe ideas to fill you up and help keep you nice and warm

Few other braised meats can achieve the richness and depth of braised lamb shanks. This recipe seasons the braising liquid with spices associated with Moroccan cooking. If you can’t  find the ras-el-hanout, a North African spice blend, you can substitute curry.

Like most braised meats, the shanks are best cooked one to three days before serving. If you serve them on the same day, be sure to spoon off the rendered fat. I like to accompany the lamb and tomato-based sauce with curried couscous and sautéed red peppers, but basmati rice or boiled potatoes would work well, too.


Prep Time: 20 minutes Cook Time: 3 1/2 hours serving Size: 4


4 lamb shanks

Kosher salt

All-purpose flour

Canola oil, for sauteing

1              large      onion, cut into medium dice

5              cloves   garlic, smashed with the flat side of the knife

1              tablespoon         cumin

1              tablespoon         coriander

1/2         teaspoon             cayenne pepper

2              teaspoons           ras-el-hanout, or curry powder

1              stick       cinnamon

1              preserved lemon, scraped of pulp and pith, julienned or chopped

1              (28- ounce) can whole peeled tomatoes, pureed in a blender

1              tablespoon         parsley, or cilantro minced




Season the lamb shanks liberally with salt and set aside long enough for the salt to dissolve, at least 15 minutes.

Put enough flour for dredging the shanks into a plastic bag. Add the shanks and coat with the flour.

In a Dutch oven or other heavy ovenproof pot, add enough oil to reach 1/4-inch up the sides and heat over high heat. When the oil is hot but not yet smoking, shake any residual flour off the lamb shanks and sear them until they have a nice crust. Remove to paper towels to drain.

Preheat the oven to 300°F.

Wipe out the pot, add a thin film of oil, place over medium high heat and sauté the onion and garlic until the onion develops some color, about 10 minutes. Add the cumin, coriander, cayenne, ras-el-hanout (if using), cinnamon, and half of the lemon, and stir to cook the spices and coat the onion, about 1 minute.

Nestle the shanks in the pan, add the tomatoes with their liquid, and bring to a simmer.

Cut out a round of parchment/baking paper that will fit your pot. Press this paper lid onto the shanks or cover the pot with a lid, placing it slightly ajar. Set the pot in the oven.

Cook the shanks until they are fork tender, about 3 hours.

Remove the pot from the oven and let the shanks cool to room temperature. Refrigerate until thoroughly chilled.

Remove the congealed fat on the surface and discard. Reheat the shanks over medium-low heat or in a 300°F oven, just until heated through. While the lamb is reheating, soak the remaining preserved lemon in water for 5 to 10 minutes.

Serve the lamb with the sauce and garnish with the lemon and the parsley, if desired.



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