Braised lamb shanks aren't as intimidating as they may seem. They make a flavorful, impressive supper that can simmer away while you’re enjoying time with friends and family.

So, what are lamb shanks?

Lamb shanks are an inexpensive meat that needs to be cooked low and slow. Slow cooking turns this tough cut into the most succulent, fall-off-the-bone meat with a hearty depth of flavor. So don’t rush it!

This recipe combines fresh herbs, celery, garlic, and roasted peppers for a complex, mouthwatering dish. Raisins add a sweet taste that helps the overall flavor profile pop. When ready to serve, garnish with a few fresh mint leaves for an extra Mediterranean touch. Serve alone with warm bread, salad or a side of mashed potatoes.

Why We Love These Ingredients

• Lamb is a great source of high-quality protein, healthy fats and Vitamin B12, niacin, vitamin B6, iron, zinc, and copper. It also contains glutathione, the “master antioxidant,” that promotes overall health as well as taurine, an amino acid important for a healthy heart.

• Bell peppers pack a punch when it comes to vitamins and minerals. Red bell peppers, for example, contain a whopping 169% of the suggested daily amount of Vitamin C.  It’s also rich in B6 [pyridoxine] which is essential for the production of red blood cells.

Finally, bell peppers contain Vitamins A, E, K and Folate, which support vision, immune function, and a healthy nervous system.

• Raisins keep your gastrointestinal system happy and healthy, thanks to its high fiber content. These little gems are rich in resveratrol, an anti-aging antioxidant that protects your heart, brain, and bones.  Raisins also contain antibacterial compounds that help fight infections and boost your immune system.

Pro Tips To Get You Started

You can make this meal in a slow cooker. Prepare the same way, then cook on high for at least 4 hours or on low for 8-9 hours. Remember, low and slow is key to tender, moist lamb shanks!

For an extra shot of umami, marinate the raisins in a half cup of sherry or white wine for an hour or two before cooking, then add to the pot.

This is one of those suppers that tastes even better the next day, once the flavors have time to mingle together.  It reheats beautifully so you can make it ahead and store it in the freezer or fridge until you’re ready to serve. Simply allow the dish to cool, then transfer to a tightly covered container. Place in the refrigerator for up to 2 days.

When you’re ready to eat, remove any solidified fat from the top of the stew and reheat on medium until the stew simmers. Freeze leftovers in a plastic freezer bag or airtight container for up to 3 months. Defrost in the refrigerator.

Ready? Let’s do this!

Braised Lamb Shanks

PREP TIME: 20 mins

COOK TIME: 2 hrs

TOTAL TIME: 2 hrs 20 mins

SERVINGS: 4 servings

INGREDIENTS

• 2 lamb shanks (3 to 3 1/2 pounds total), excess fat trimmed
• 2 TBSP extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 2 medium red bell peppers
• 1 1/4 cups chicken or beef stock
• 2 tsp fresh thyme, or 1 teaspoon dried
• 1 tsp fresh rosemary, or 1/2 teaspoon dried
• 1 tsp dried oregano
• 2 bay leaves
• 3/4 cup raisins
• Mint leaves, for garnish
• Salt and pepper

INSTRUCTIONS

1. Roast the peppers: preheat oven to 400◦. Cut bell pepper in half and remove stem and seeds. Drizzle both sides of each bell pepper half with olive oil and season with Salt, Pepper, and Garlic Powder. Place cut sides down on a lightly oiled baking sheet and roast until pepper is lightly charred, about 25 minutes. Transfer peppers to a cutting board.  When they’re cool enough to handle, remove the skin and thinly slice into strips. Set aside.
2. Make the shanks: After peppers are finished, lower the temp on the oven to 350° F. Dry the lamb shanks with a paper towel, then season with salt. Heat the oil in a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Brown the lamb shanks in the pot on all sides [about 5 minutes per side]. Set aside in a separate dish.
3. Add onion, carrot and celery to the pot and sauté for 5 minutes until softened, stirring often. Add the garlic and sauté one about minute until it becomes fragrant. Then add the reserved lamb shanks, herbs (except for mint) and raisins. Cook for about 2-3 minutes.
4. Add the stock and roasted peppers. Bring to a simmer, then remove from heat, cover the pot, and bake in the oven for 1-1/2 or 2 hours or until shanks are tender and falling off the bone.
5. Prep for serving: Remove the bay leaves and discard. Remove the shanks, strip the meat from the bones and return the meat to the pan. Ladle the stew onto plates and garnish with fresh mint leaves. Serve with mashed potatoes on the side for a hearty, savory meal.