Lamb Shanks with Verjuice
Tender, fall-off-the-bone lamb shanks are elevated to gourmet status in this exquisite recipe for Lamb Shanks with Verjuice. The dish combines the natural richness of braised lamb with the delicate tang of verjuice, creating a deeply flavorful and aromatic sauce. Slow-cooked with garden-fresh rosemary, thyme, and bay leaves, alongside a medley of carrots, celery, and onion, this hearty one-pot meal is the epitome of comfort. The verjuice, a unique ingredient pressed from young grapes, adds a gentle acidity that brightens the dish without overpowering the robust flavors. Perfect for a cozy dinner, it pairs beautifully with creamy mashed potatoes, fluffy couscous, or crusty artisan bread. With simple prep and slow oven braising, this recipe rewards patience with an unforgettable dining experience. Keywords: lamb shanks, verjuice, slow-cooked, braised lamb, comfort food recipe, easy one-pot meal, elegant dinner ideas.
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Recipe Information
Ingredients
- 4 lamb shanks
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrot, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 250 ml verjuice
- 500 ml chicken or beef stock
- 2 tablespoons tomato paste
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 160°C (320°F).
Heat 2 tablespoons of olive oil in a large heavy-based ovenproof pot over medium-high heat.
Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides. Work in batches if necessary. Set the lamb shanks aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Sauté the onion, carrots, and celery until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the tomato paste and cook for 2 minutes to develop its flavor.
Pour in the verjuice and scrape the bottom of the pot to deglaze and release any caramelized bits.
Add the stock, rosemary, thyme, and bay leaves. Stir to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, turning the shanks halfway through, until the meat is tender and falls off the bone.
Remove the pot from the oven and skim any excess fat from the surface of the sauce.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the lamb shanks with the sauce spooned over the top, accompanied by mashed potatoes, couscous, or crusty bread.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4915 mg | 214% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 32.3 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3555 mg | 76% | |
*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.
