Orange Braised Lamb Shanks
Elevate your dinner table with these luscious Orange Braised Lamb Shanks, a recipe that delivers melt-in-your-mouth tenderness and a symphony of bright, savory flavors. This dish features succulent lamb shanks slow-cooked in a vibrant sauce of fresh orange juice, white wine, and aromatic herbs like rosemary and thyme. The caramelized vegetables and a touch of honey add depth and sweetness, perfectly balancing the citrusy zing. Gently braised in the oven for hours, the lamb becomes irresistibly tender, with a rich, orange-infused sauce that’s perfect for spooning over creamy mashed potatoes, buttery polenta, or fluffy rice. With its impressive presentation and comforting, sophisticated flavor profile, this recipe is ideal for special occasions or an indulgent weekend feast. Prepare to wow your guests with this elegant yet approachable take on slow-cooked lamb!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup fresh orange juice
- 1 zest of an orange
- 1 cup dry white wine
- 2 cups low-sodium chicken or beef stock
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons honey
Instructions
Preheat your oven to 325°F (163°C).
Pat the lamb shanks dry with paper towels and season them generously with salt and black pepper.
Heat olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat.
Sear the lamb shanks on all sides until golden brown, about 8-10 minutes total. Remove the shanks from the pot and set them aside.
In the same pot, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened and lightly golden.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Pour in the white wine and scrape the bottom of the pot to deglaze and lift any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the orange juice, orange zest, chicken or beef stock, honey, rosemary, thyme, and the bay leaf. Mix well to combine.
Return the lamb shanks to the pot, making sure they are partially submerged in the liquid.
Bring the mixture to a gentle simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
Cook the lamb shanks for 2 to 2.5 hours, or until the meat is fall-off-the-bone tender. Check occasionally and add a bit more stock if needed to ensure the shanks remain partially submerged.
Once done, remove the pot from the oven. Discard the rosemary sprigs, thyme sprigs, and bay leaf.
If desired, you can thicken the sauce by simmering it uncovered on the stovetop for a few minutes. Taste and adjust seasoning with salt and pepper as needed.
Serve the lamb shanks over mashed potatoes, polenta, or rice, generously spooning the orange-infused sauce on top.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 18.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 908 mg | 19% | |
*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.
