Lamb Shanks Braised, Lebanese Mediterranean Style. Easy to make at home. (Watch on 4K full screen)

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is healthier, while vegetable oil is often cheaper.

Season the lamb shanks with salt and black pepper and drizzle with olive oil.

Broil the lamb shanks for about 2-3 minutes on each side until browned.

Let the lamb shanks rest while preparing the braising sauce.

Chop onions, carrots, and garlic for the sauce.

Add olive oil to a suitable pot and sauté the chopped onions, carrots, and garlic until softened and slightly browned.

Add tomato paste to the sautéed vegetables and cook for about a minute to elevate the flavor.

Pour in enough chicken or beef stock to cover the shanks.

Add about a cup of red wine (optional) and freshly squeezed lemon juice.

Stir in Dijon mustard, bay leaves, salt, black pepper, cumin, coriander, allspice, pepper flakes, cinnamon, mixed herbs, and dried mint into the pot.

Bring the mixture to a boil and then add the lamb shanks to the pot, ensuring they are mostly covered with liquid.

Cook for about 5 minutes at a boil, then lower the heat and braise for 1-2 hours, checking every 20 minutes to ensure they remain moist and tender.

After 2.5 hours, check that the meat falls off the bone easily.

Strain the sauce to remove vegetables and fibers, pressing to extract as much liquid as possible.

Optionally, refrigerate the strained sauce to solidify fat on top for easy removal or use paper towels to soak up excess fat.

Reduce the strained sauce to a thicker consistency and taste to adjust seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens