Oven Braised Lamb Shanks (Fall Apart)

Name: Oven Braised Lamb Shanks (Fall Apart)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 4 lamb shanks; 1 ½ teaspoons salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 large yellow onion (finely diced); 4 garlic cloves (crushed); 2 teaspoons seven spice (or substitute with allspice); 1 cinnamon stick; 4 cardamom pods; 3 bay leaves; 2 tablespoons pomegranate molasses; 1 can crushed tomatoes (398 ml); 1 teaspoon salt; 3 cups chicken, beef or vegetable broth; 3 large carrots (peeled and cut into 3 inch pieces); 1 pound yellow potatoes (peeled and cut into quarters); 4 sprigs fresh thyme

Prep 10 min Cook 3 hr Serves 4 Source

Ingredients

3 tablespoons olive oil
4 lamb shanks
1 ½ teaspoons salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 large yellow onion (finely diced)
4 garlic cloves (crushed)
2 teaspoons seven spice (or substitute with allspice)
1 cinnamon stick
4 cardamom pods
3 bay leaves
2 tablespoons pomegranate molasses
1 can crushed tomatoes (398 ml)
1 teaspoon salt
3 cups chicken, beef or vegetable broth
3 large carrots (peeled and cut into 3 inch pieces)
1 pound yellow potatoes (peeled and cut into quarters)
4 sprigs fresh thyme

Steps

1
Preheat oven to 350℉. Note: Depending on the quality of your lamb, you may need to allow anywhere from 2.5 to 4 hours of braising time. Make sure you plan accordingly!
2
In a large dutch oven (12L capacity, see notes), heat the olive oil over medium high heat. Season the lamb shanks on both sides with salt, pepper, garlic powder and paprika. Sear on both sides for 2-3 minutes until lightly golden. Remove and set aside.
3
Lower the heat to medium and add in the diced onions and cook for 2-3 minutes until soft and translucent. Add a tablespoon of olive oil if needed. Add in the crushed garlic and cook for 30 seconds. Next, add the seven spice along with the cinnamon stick, cardamom pods and bay leaves. Cook for 5 to 10 seconds before adding in the pomegranate molasses, crushed tomatoes, the 1 teaspoon of salt, and the broth. Stir together.
4
Add in the carrots and potatoes along with the seared lamb shanks and fresh thyme sprigs. Bring the mixture up to a boil. Cover and place in the oven. Bake for 2 ½ hours. Check that the shanks are fork tender. If not, cover and continue cooking for another 30 minutes, or longer.
5
Remove from the oven, uncover the pot and remove the shanks, potatoes and carrots to a plate or tray. Skim off the fat from the sauce. Simmer over medium high heat for 10 minutes to reduce and thicken the sauce for serving.
6
Serve the shanks with the vegetables and the thickened sauce. You can also serve the shanks over rice or mashed potatoes.