Best 5 Citrus Braised Lamb Shanks Recipes

"Citrus braised lamb shanks" is a delightful dish that combines the tangy flavors of citrus with the tender, succulent texture of lamb shanks. This dish is perfect for a special occasion or a cozy dinner party, and it can be easily prepared in the comfort of your own home. Braising the lamb shanks in a mixture of citrus juices, herbs, and spices creates a rich and flavorful sauce that infuses the meat with incredible taste. With just a few simple steps, you can create a culinary masterpiece that will impress your family and friends.

Here are our top 5 tried and tested recipes!

CHEF JOHN'S BRAISED LAMB SHANKS

Chef John's Braised Lamb Shanks image

You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Shanks

Time 2h25m

Yield 4

Number Of Ingredients 16

Ingredients

4 lamb shanks
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
4 cloves garlic, sliced
1 pinch salt
1 teaspoon tomato paste
1 teaspoon chipotle chile powder
1 teaspoon ancho chile powder
¼ teaspoon ground cinnamon
1 cup chicken broth
3 jalapeno peppers, seeded and sliced
1 red bell pepper, seeded and sliced
½ cup chicken broth
¼ cup chopped cilantro
salt and ground black pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Elegant Braised Lamb Shank Dinner Recipe by Tasty image

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Provided by Matthew Johnson

Categories Dinner

Yield 8 servings

Number Of Ingredients 31

Ingredients

6 lb lamb shanks, 1 pound (455 g) each
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons canola oil
2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
1 medium white onion, minced
2 stalks celery, minced
20 cloves garlic, minced, plus 15 whole, divided
2 tablespoons tomato paste
1 cup red wine
4 cups chicken stock
1 orange, juiced
1 lemon, juiced
5 sprigs fresh rosemary
10 sprigs fresh thyme
3 bay leaves
1 lb brussels sprouts, halved
1 lb red pearl onion, peeled
olive oil, for drizzling
3 lb yukon gold potato, peeled, chopped, and boiled
white pepper, to taste
½ cup unsalted butter, 1 stick, cubed and chilled
1 cup sour cream
½ cup heavy cream
¼ cup fresh parsley, chopped
1 lemon, zested
½ tablespoon flaky sea salt
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
1 teaspoon horseradish
orange, zested

Steps:

Preheat the oven to 400°F (200°C).
Season the lamb shanks all over with salt and pepper.
Heat the canola oil in a large Dutch oven over medium-high heat.
Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
Fold in the butter, sour cream, and heavy cream until smooth and light.
Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
Enjoy!

Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams

BRAISED LAMB SHANKS WITH LEMON

Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

CITRUS-BRAISED LAMB SHANKS

Citrus-Braised Lamb Shanks image

Provided by Aleksandra Crapanzano

Categories dinner, main course

Time 3h

Yield Serves 4

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 carrot, finely diced
1 onion, finely diced
2 celery ribs, finely diced
3 sprigs thyme
2 bay leaves
2 garlic cloves, chopped
1 tablespoon tomato paste
1 1/2 cups white wine
1 cup chicken broth
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 orange
4 12-ounce New Zealand lamb shanks
Salt and freshly ground black pepper
Chopped parsley, for garnishing

Steps:

Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.
Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.
Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest.

Nutrition Facts : @context http, Calories 803, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 1439 milligrams, Sugar 8 grams

BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES

Braised Lamb Shanks With Glazed Lemon and Orange Slices image

From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh.

Provided by Oolala

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 (1 -1 1/4 lb) lamb shanks, patted dry
1 medium onion, finely chopped
1 large lemon, thinly sliced
1 navel orange, thinly sliced
1 (28 ounce) can chopped tomatoes, drained
3/4 cup beef stock
2/3 cup hearty red wine
1/4 cup honey
1 cinnamon stick
salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat oven to 325 degrees F.
In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
Serve over cooked pasta or bulgur.

Nutrition Facts : Calories 1250.4, Fat 63.8, SaturatedFat 24.2, Cholesterol 408, Sodium 455.8, Carbohydrate 36.3, Fiber 4.8, Sugar 27, Protein 123

Tips:

Sear the lamb shanks in a large pot or Dutch oven over medium-high heat until browned on all sides. This will help to develop the flavor of the meat and prevent it from becoming dry.
Use a flavorful braising liquid. The braising liquid should be flavorful and aromatic, as it will help to infuse the lamb shanks with flavor. A good braising liquid might include ingredients such as red wine, chicken broth, diced tomatoes, and herbs.
Braise the lamb shanks for at least 2 hours, or until the meat is fall-off-the-bone tender. The longer you braise the lamb shanks, the more tender they will become.
Serve the lamb shanks with a side of mashed potatoes, roasted vegetables, or rice.

Conclusion:

Citrus Braised Lamb Shanks is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb shanks are braised in a flavorful citrus-based sauce until they are fall-off-the-bone tender. Serve the lamb shanks with a side of mashed potatoes, roasted vegetables, or rice for a complete meal.