Best 10 Braised Lamb Shanks With Dried Fruits Recipes

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Braised lamb shanks is a delightful comfort food that combines tender meat, a flavorful braising sauce, and the sweet taste of dried fruits. Whether you are entertaining guests or cooking a cozy meal for your family, this dish is sure to impress. The lamb shanks require minimal preparation, and the braising process fills the home with a mouthwatering aroma. The secret to fall-off-the-bone lamb shanks lies in the combination of ingredients and the slow, gentle cooking method. From the selection of dried fruits to the choice of herbs and spices, every detail enhances the richness of the braised lamb shanks. So, let's explore the best recipe for cooking this delectable dish and indulge in a culinary journey that promises to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
  • Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
  • Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
  • While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS WITH DRIED FRUITS



Braised Lamb Shanks with Dried Fruits image

Categories     Fruit     Lamb     Braise     Spring     Kosher     Gourmet

Yield Serves 6

Number Of Ingredients 22

For marinade
2 cups dry white wine
5 tablespoons olive oil
4 shallots, chopped fine
4 carrots, cut into 1/4-inch dice
4 garlic cloves, chopped fine
1 leek (white and pale green part only), halved lengthwise, washed well, and chopped fine
a bouquet garni composed of 1 bay leaf, 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesecloth bag
1 tablespoon cumin seed
1 teaspoon coriander seeds
6 lamb shanks (about 6 pounds total)
3 tablespoons olive oil
2 tablespoons all-purpose flour
3 medium vine-ripened tomatoes, chopped
2 cups water
4 tart apples such Jonathan
1/3 cup fresh orange juice
6 dried figs, chopped
6 dried pitted dates, chopped
6 dried apricots, chopped
2 tablespoons raisins
1 cup packed fresh mint leaves, washed well, spun dry, and shredded fine

Steps:

  • Make marinade:
  • In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
  • Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
  • Preheat oven to 325°F.
  • Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.
  • Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.
  • While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.
  • Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
  • Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.

BRAISED LAMB SHANKS WITH DRIED FRUIT



BRAISED LAMB SHANKS WITH DRIED FRUIT image

Categories     Lamb     Braise     Dinner     Winter

Yield 4 people

Number Of Ingredients 22

4 lamb shanks (see Note)
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground pepper
1 teaspoon oil + oil as needed
1 large onion, chopped
2 carrots, chopped
1 cup medium-chopped celery
4 bay leaves
4 teaspoons minced garlic
1 cup red wine
1/2 cup cider vinegar
4 cups beef broth
1 cup water
4 thyme sprigs
1/2 cup chopped dried plums
1/2 cup raisins
1/2 cup chopped apricots
2 cinnamon sticks
1 teaspoon whole black peppercorns
1 teaspoon allspice berries
4 Thai bird chiles, lightly crushed
1/8 teaspoon ground cumin

Steps:

  • Preheat oven to 325�. Trim excess fat from the shanks. Season with salt and pepper. Heat a little oil in a Dutch oven over medium to medium-high heat. Add the shanks and sear until nicely browned. Remove from the pan and set aside. Pour off fat in pan, but leave the brown bits on the bottom of the pan. Return the pan to the heat and add 1 teaspoon oil. Add the onion, carrots, celery and bay leaves and sweat until the vegetables are limp, adding the garlic toward the end. Add the wine and vinegar and simmer until reduced by about half. Add the broth and water and return to a simmer. Return the shanks to the pan. Add the thyme, dried plums, raisins, apricots, cinnamon sticks, peppercorns, allspice, chiles and cumin. (If you want to easily remove the loose spices at the end of cooking, place the peppercorns, allspice and chiles in a cheesecloth bag or tea infuser before adding them to the pot.) The liquid in the pot should come at least halfway up on the shanks. If not, add more water or stock. Bring to a simmer, cover and place in the oven. Braise for 2 to 2 1/2 hours, or until the meat is fork tender, turning the shanks every hour or so and checking the liquid level. Add more liquid as needed. Remove from the oven. Discard the cinnamon sticks, bay leaves and spices if desired. Simmer uncovered on the stove top until the sauce reaches the consistency you like. Season to taste. It will take more salt to get the flavors balanced. Don't be surprised if you use another 1/4 to 1/2 teaspoon. Note: For the best presentation, buy whole lamb shanks; for the richest flavor, have the butcher to crack or saw through the shank bones crosswise, so the braising extracts the maximum amount of flavor and gelatin.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Now there are just 2 of us, I'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.

Provided by JustJanS

Categories     Stew

Time 2h30m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
6 garlic cloves, peeled
1 large onion, chopped
1 large carrot, peeled and roughly chopped
1 (440 g) can peeled tomatoes, chopped, juice reserved
4 lamb shanks
250 ml red wine, good drinking quality
4 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 liter beef stock (approximately) or 1 liter water (approximately)

Steps:

  • Pre-heat oven to 160c.
  • Heat the oil in a big, heavy-based, oven-proof pan.
  • Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
  • Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
  • Use enough stock to just barely cover the shanks.
  • Put the un-covered pan in the oven.
  • Braise for about 2 hours, checking it every 30 minutes or so.
  • Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
  • The shanks are done when the meat is beginning to fall of the bone.
  • Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
  • Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
  • Pour over the shanks and serve.

Nutrition Facts : Calories 1512.5, Fat 75.6, SaturatedFat 29, Cholesterol 484.2, Sodium 3445.3, Carbohydrate 26.6, Fiber 5.7, Sugar 11.6, Protein 151.8

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES



Braised Lamb Shanks & Sun-Dried Tomatoes image

Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.

Provided by Latchy

Categories     One Dish Meal

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 lamb shanks, about 3 kg
plain flour, to toss shanks in
2 tablespoons olive oil
12 baby onions
2 cloves garlic, crushed
1/2 cup sun-dried tomato, drained of oil
1/2 cup port wine
1 1/2 cups good dry red wine
1/2 cup chicken stock
3 tablespoons freshly chopped parsley or 3 tablespoons basil leaves (or both)

Steps:

  • Toss the lamb in the flour and shake away any excess.
  • Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
  • Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
  • Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
  • Serve the lamb with the pan juices and sprinkle over the parsley or basil.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

2 lamb shanks (about 2 pounds)
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 beef bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Steps:

  • In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 599 calories, Fat 34g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 1568mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 47g protein.

BRAISED LAMB SHANKS WITH FRESH HERBS



Braised Lamb Shanks With Fresh Herbs image

Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
5 pounds lamb shanks (5 to 6 shanks)
Extra-virgin olive oil, as needed
1 large sweet onion (white or red), peeled, halved and thinly sliced
8 garlic cloves, roughly chopped
2 teaspoons coriander seeds, coarsely cracked
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1 1/2 cups dry white wine
2 bunches scallions, finely chopped (white and green parts)
2 cups chopped spicy greens such as mustard greens, mizuna, arugula, or radish tops
1 1/2 cups chopped cilantro (tender stems and leaves only)
1 cup chopped parsley (tender stems and leaves only)
1 cup chopped mint or dill or a combination (tender stems and leaves only)
1/2 cup chopped tarragon (tender stems and leaves only)
1/2 cup chopped chives
About 1 cup chicken or lamb stock, or water
2 to 3 tablespoons dried currants (optional)
3 tablespoons unsalted butter
Fresh lemon juice, as needed (optional)

Steps:

  • In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
  • Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
  • When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
  • Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
  • In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
  • When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
  • On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
  • Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams

BASIC BRAISED LAMB SHANKS



Basic Braised Lamb Shanks image

A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

Steps:

  • Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

BRAISED LAMB SHANKS WITH PEPPERS



Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories     meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

Steps:

  • Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
  • Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
  • Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

Tips:

  • Choose high-quality lamb shanks. Look for shanks that are meaty and have a good amount of marbling.
  • Brown the lamb shanks before braising them. This will help to develop flavor and color.
  • Use a variety of dried fruits in your braising liquid. This will add sweetness, tartness, and complexity to the dish.
  • Let the lamb shanks braise for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • Serve the lamb shanks with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Braised lamb shanks with dried fruits is a delicious and hearty dish that is perfect for a special occasion. The lamb shanks are fall-off-the-bone tender and the dried fruits add a lovely sweetness and tartness to the dish. This dish is sure to impress your guests and is a great way to enjoy lamb.

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