Braised lamb shanks are perfect for a hearty, mouthwatering meal.
Do you love lamb?
Braised lamb shanks are the perfect hearty meal for cooler days.
Elise Bauer
What Are Lamb Shanks?
But because of that exercise, they also have the most wonderful flavor!
Tough cuts like lamb shanks lend themselves well to a low and slow braise.
Elise Bauer
Long cooking at a low temperature is exactly what you need for meat that is falling-off-the-bone tender.
How To Make Braised Lamb Shanks
For this recipe, we brown the lamb shanks first.
Browning brings out even more of the flavor of the meat!
Elise Bauer
Next, we saute some onions, carrots, and celery.
We add the lamb shanks, garlic, potatoes, herbs, sherry, and raisins.
I love the way the little sweet notes of the raisins make the overall flavors of the dish pop.
Elise Bauer
Allow the dish to cool and transfer it to a tightly covered container.
Place in the refrigerator for up to 2 days.
If you like, remove and discard any solidified fat from the stew.
Elise Bauer
Freeze in a freezer-safe zipper bag or airtight container for up to 3 months.
Defrost in the refrigerator.
Working in batches if necessary, brown the lamb shanks in the pot on all sides.
Elise Bauer
Remove shanks to a dish.
Add onion, carrot and celery and saute for 5 minutes, stirring often.
Add potatoes and cook another 2 minutes.
Elise Bauer
Add the garlic, lamb shanks, and herbs (except for the optional mint).
Add the stock and bring to a simmer.
Remove the bay leaf and discard.
Remove the shanks, strip the meat from the bones and return the meat to the pan.
Serve with fresh mint leaves as garnish.