Braised Lamb Shanks
- Author
- Christian Leue
- Servings
- 4 to 6
- Category
- Dinner
Ingredients
- 4-6 lamb shanks
- 2 tsp kosher salt
- 2 Tbsp olive oil
- 1 1/2 Tbsp Tangier N.23
- 4 cups chicken stock
- 2 small onions, peeled and quartered
- 1 Tbsp chopped preserved lemon rind
Directions
- Rub the shanks with salt and heat the olive oil in a heavy bottomed pot over medium high heat. Preheat your oven to 350°F.
- Brown the shanks, working in batches if your pot is not large enough. About 8-10 minutes.
- Add all remaining ingredients to the pot, stir well, cover tightly, and transfer to the oven for two hours.
- Uncover and allow to cook/reduce for 30 minutes more. Season to taste.
- Serve with your favorite vegetable (glazed carrots with Hawayej are great), and rice (crispy Persian rice with currant raisins, pine nuts, and saffron is fantastic). The liquid can be reduced to make a sauce, or saved for another use (great as a soup base with chickpeas, carrots, and rice).
