The colder weather outside and the chill inside our condo inspire me to cook dishes low and slow adding warmth and aroma to our home. One of my favorite meals to prepare is braised lamb shanks with vegetables. Sometimes I make them with simple ingredients; white potatoes, carrots, and peas flavored with onions, garlic, salt and pepper.
When I want to revisit a dining experience I had in Morocco, I add Ras El Hanout , a Moroccan spice mixture with the addition of dried fruit (prunes, raisins, or dried apricots).
And sometimes I take it to west Africa and do a twist on groundnut (peanuts) stew by adding peanut butter to my braising liquid. Either way this recipe is guaranteed to make falling off the bone, tender lamb shanks.
Braised Lamb Shanks
- 2 Lamb shanks “frenched” (Cut meat and gristle from the ends. Don’t toss. Simmer with veggies and shanks in braising liquid to add to flavor of gravy.)
- 3 TB. Olive oil
2 Garlic cloves
- 1 large onion
- 2 White potatoes sliced 1/4″ thick
- 2 Large carrots sliced on diagonal
- 1 Stalk celery sliced on diagonal
- 1 C. Sweet peas
- Water to half way cover lamb shanks in dutch oven
- Salt and pepper to taste
- Season shanks with salt and pepper.
- Brown shanks in oil.
- Remove from dutch oven.
Reduce heat and add onion and simmer for 3 minutes.
- Add garlic and continue to simmer with onions for 3 minutes.
- Return browned lamb shanks to pot.
- Add 1/2 carrots, and celery to pot.
- Add water to half-way cover lamb shanks.
- Bring all ingredients to a boil.
- Lower heat, cover dutch oven and cook in oven at 350º for 1-1/2 hours.
- Remove dutch oven from oven, remove shanks and blend or mash vegetables in liquid to make a gravy. Taste and adjust salt and pepper.
- Return Shanks to dutch oven, add potatoes, and remaining carrots and cook for 45 minutes covered in oven.
- Add sweet peas, cover and finish in oven for 15 minutes.