Braised Lamb Shanks

Braised Lamb Shanks

Braised Lamb Shanks

March 02, 2015 -

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I thought with it being the beginning of March and all, I thought I’d start diving head first into recipes that make me happy that Spring is rapidly approaching. What I first think of when Spring is just around the corner is Easter. Now let me trace back a second. I am not religious by any means, but I do have a fond love and memory of how I grew up and of the traditions some of these holidays held and still hold for me. With that being said, Easter has always been a time of togetherness for my family, and I always look forward to the delectable treats it has to offer. I feel that the time around Easter is kind of like the last hurrah for comforting foods, like these braised lamb shanks, and the beginning of recipes like deviled eggs, barbecue and strawberry lemonade. I like when these two worlds collide, so up first on the Easter brunch/dinner menu: these braised lamb shanks and all of their delicious robust flavor!

Ingredients

  • 3 tablespoons olive oil
  • 5 pounds lamb shanks (about 4-5 lamb shanks)
  • 2 yellow onions, chopped
  • 5 cloves of garlic, finely minced
  • 2 cinnamon sticks
  • 1 bay leaf
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground caraway
  • salt and black pepper
  • 1 28-ounce can whole San Marzano tomatoes, drained
  • 3 cups chicken broth
  • 1 1/2 pounds Yukon gold potatoes, quartered
  • 1 pound carrots, peeled and cut into 1 inch pieces
  • fresh parsley, for garnish
Read the whole recipe on Cooking and Beer