Braised Lamb Shanks with Glazed Lemon and Orange Slices
Indulge in the rich, slow-cooked flavors of Braised Lamb Shanks with Glazed Lemon and Orange Slices, a dish that transforms simple ingredients into an elegant feast. Tender lamb shanks are seared to golden perfection, then braised in a luscious medley of chicken stock, red wine, and aromatic herbs like thyme and rosemary. The vibrant addition of caramelized orange and lemon slices, glazed in butter and honey, provides a stunning balance of sweet and tangy notes, elevating every bite. Perfectly suited for a cozy dinner or a special occasion, this recipe is a showstopper that pairs beautifully with creamy mashed potatoes or crusty bread to soak up the savory, herbaceous sauce. With bold flavors and a citrusy twist, this dish is a true celebration of comfort and elegance.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken stock
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 4 sprigs thyme sprigs
- 2 sprigs rosemary sprigs
- 1 large orange, thinly sliced
- 1 large lemon, thinly sliced
- 2 tablespoons honey
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels and season with salt and pepper.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 5-7 minutes total. Remove the shanks and set aside.
In the same Dutch oven, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pot.
Add the chicken stock, bay leaf, thyme sprigs, and rosemary sprigs. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 2.5 hours, turning the shanks halfway through, until the meat is fork-tender.
While the lamb is braising, prepare the glazed citrus slices. In a skillet over medium heat, melt the butter and honey together.
Add the orange and lemon slices to the skillet. Cook for 2-3 minutes on each side until lightly caramelized and softened. Set aside.
When the lamb is done, carefully remove it from the Dutch oven and skim any excess fat from the braising liquid. Optionally, strain the liquid and reduce it on the stovetop for a thicker sauce.
Serve the braised lamb shanks with the reduced sauce spooned over the top, garnished with the glazed orange and lemon slices.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 51.7 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
