Spanish Lamb Shanks Jerez
Indulge in the rich, comforting flavors of Spanish Lamb Shanks Jerez—a show-stopping braised dish brimming with Mediterranean flair. Tender lamb shanks are seasoned and seared to golden perfection, then slow-cooked in a savory base of dry sherry, tomatoes, aromatic herbs, and warm spices like paprika and cumin. As the shanks simmer gently in the oven, they absorb the deep, complex notes of the sherry and herbs, resulting in meat so succulent it falls off the bone. Perfect for a cozy dinner or an elegant gathering, this recipe pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy rice for an unforgettable meal. Garnished with fresh parsley for a bright finish, Spanish Lamb Shanks Jerez is the ultimate comfort food steeped in cultural authenticity. Keywords: Spanish lamb shanks, braised lamb recipe, Mediterranean dishes, slow-cooked lamb, Jerez sherry recipe.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 medium carrots, diced
- 1 stalk celery stalk, diced
- 1 cup dry sherry (Jerez)
- 14 ounces canned diced tomatoes
- 2 cups chicken or beef broth
- 1 sprig rosemary sprig
- 3 sprigs thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks generously with 1 teaspoon of salt and the black pepper.
In a large, heavy-bottomed Dutch oven or ovenproof pot, heat the olive oil over medium-high heat.
Sear the lamb shanks for 4-5 minutes on each side until golden brown. Remove and set aside.
Lower the heat to medium and add the onion. Cook for 2-3 minutes until softened.
Add the garlic, carrots, and celery to the pot, stirring occasionally until the vegetables are slightly tender, about 5 minutes.
Pour in the sherry and scrape up any browned bits from the bottom of the pot. Allow the sherry to simmer for 2 minutes.
Stir in the diced tomatoes, broth, rosemary, thyme, bay leaf, paprika, cumin, and the remaining 0.5 teaspoon of salt. Mix well.
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 to the preheated oven.
Bake for 2.5 to 3 hours, turning the lamb shanks halfway through cooking, until the meat is tender and falling off the bone.
Remove the pot from the oven and discard the rosemary, thyme sprigs, and bay leaf.
Taste the sauce and adjust seasoning if necessary.
Serve the lamb shanks with the sauce spooned generously over the top and garnish with chopped fresh parsley. Pair with crusty bread, mashed potatoes, or rice, if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 838 mg | 18% | |
*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.
