Lamb Shanks in Honeyed Prune Sauce
Prepare to savor the rich, aromatic flavors of **Lamb Shanks in Honeyed Prune Sauce**, a showstopping recipe that transforms tender, slow-braised lamb into a melt-in-your-mouth masterpiece. Perfect for a cozy dinner or special occasion, this dish combines the earthiness of cumin and coriander with the warm sweetness of honey and prunes, creating a luscious, caramelized sauce. A cinnamon stick and fresh rosemary infuse the braise with subtle, layered depth, while a slow oven-braising technique ensures the lamb is fall-apart tender. Serve these succulent shanks with mashed potatoes, couscous, or crusty bread to soak up every drop of the sauce, and don’t forget a sprinkle of fresh parsley for a vibrant finish. This recipe offers a harmonious blend of sweet and savory, sure to enchant your guests and elevate your dinner table!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large, diced onion
- 2 large, diced carrots
- 4 minced garlic cloves
- 1 piece cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups chicken or beef stock
- 3 tablespoons honey
- 1 cup dried prunes
- 1 sprig fresh rosemary
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat.
Brown the lamb shanks in batches, turning to sear them evenly on all sides. Remove the lamb shanks and set them aside.
Add the diced onion and carrots to the pot and sauté for about 5 minutes until softened.
Stir in the minced garlic, cinnamon stick, ground cumin, and ground coriander, cooking for 1 minute until fragrant.
Return the lamb shanks to the pot and pour in the chicken or beef stock. The liquid should almost cover the shanks.
Add the honey, dried prunes, and rosemary sprig to the pot. Stir gently to combine.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb shanks for 2 to 2.5 hours, turning them once halfway through cooking, until the meat is tender and falling off the bone.
Remove the pot from the oven. Using a slotted spoon, transfer the lamb shanks to a plate and cover to keep warm.
Place the pot back on the stovetop over medium heat and simmer the sauce for 10-15 minutes to thicken slightly if needed.
Taste the sauce and adjust the seasoning with additional salt or pepper if necessary.
Return the lamb shanks to the pot to heat through before serving.
Serve the lamb shanks drizzled with the honeyed prune sauce and garnished with freshly chopped parsley. Pair with mashed potatoes, couscous, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 83.3 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2989 mg | 64% | |
*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.
