Lamb Shank Recipe

Lamb Shank Directions

1. 1

   Prepare the Lamb Shanks

   Preheat the oven to 325°F (165°C). In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and black pepper, then sear them in the hot oil until browned on all sides. Remove the shanks and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes, until the vegetables are softened.

3. 3

   Add Liquids and Seasonings

   Stir in the red wine, scraping the bottom of the pot to release any browned bits. Add the beef broth and dried thyme, then return the lamb shanks to the pot.

4. 4

   Braise the Lamb

   Cover the pot and transfer it to the preheated oven. Braise the lamb shanks for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

5. 5

   Prepare Couscous

   While the lamb is cooking, bring 1 cup of water to a boil in a separate pot. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

6. 6

   Serve

   Once the lamb is done, remove it from the oven and let it rest for a few minutes. Serve the lamb shanks over a bed of couscous, topped with apricot chutney and a dollop of plain yogurt.