Slow-Cooked Mediterranean Lamb Shanks
While house-sitting for a family member, I stumbled upon this delightful lamb shank recipe in their cookbook. This slow-cooked Mediterranean dish infuses the robust flavors of cumin, coriander, and aromatic vegetables, creating a tender, flavorful lamb that pairs beautifully with creamy mashed potatoes or polenta. Perfect for a cozy dinner or a special gathering.
4
Servings
950
Calories
13
Ingredients
Ingredients
cumin seeds
2 tablespoons (roughly crushed)
coriander seeds
3 tablespoons (roughly crushed)
salt
1 teaspoon (mixed with seeds)
lamb shanks
4 (coated with seasoning)
olive oil
2 tablespoons (for browning)
onion
1 (finely chopped)
carrot
1 (finely chopped)
celery
2 stalks (trimmed and finely chopped)
garlic cloves
4 (peeled and sliced)
canned tomatoes
400 g (drained and roughly chopped)
dry red wine
200 ml (added to the dish)
port wine
200 ml (added to the dish)
beef stock
1 liter (added to the dish)
Instructions
1
Preheat the oven to 160°C (320°F).
2
In a mortar and pestle, crush the cumin and coriander seeds with salt until they are fragrant. Coat the lamb shanks with this seasoning mixture.
3
In a large, deep, heavy-based ovenproof dish, heat olive oil over medium heat. Brown the lamb shanks on all sides, then remove and set aside.
4
In the same dish, add the onion, carrot, and celery, and sauté over medium heat until soft. Add garlic and tomatoes, stirring to combine.
5
Pour in the dry red wine and port wine, stirring well. Add the beef stock, and bring the mixture to a boil.
6
Place the lamb shanks back into the dish. Cover with aluminum foil and transfer to the oven. Cook for approximately 3 hours, or until the meat is tender and starts to fall off the bone.
7
Once cooked, remove the dish from the oven and take out the lamb shanks, keeping them warm.
8
Skim off any excess fat from the surface of the cooking liquid. Return the dish to the stovetop over medium heat and simmer to reduce the liquid to a slightly syrupy consistency.
9
Serve the lamb shanks with mashed potatoes or polenta, drizzled with the reduced sauce.
Nutrition Information
65g
Fat
14g
Carbs
62.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 4 lamb shanks.
How long do the lamb shanks need to cook in the oven?
The lamb shanks should be cooked for approximately 3 hours, or until the meat is tender and starts to fall off the bone.
What is the recommended oven temperature?
The oven should be preheated to 160°C (320°F).
Which spices are used to season the lamb?
The lamb is seasoned with roughly crushed cumin seeds, coriander seeds, and salt.
What type of wine is required for the sauce?
The recipe calls for 200 ml of dry red wine and 200 ml of port wine.
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the suggested side dishes for serving?
It is recommended to serve the lamb shanks with creamy mashed potatoes or polenta.
How much beef stock is needed?
You will need 1 liter of beef stock.
What vegetables are included in the aromatic base?
The aromatic base includes onion, carrot, celery, garlic cloves, and canned tomatoes.
Do I need to brown the meat before baking?
Yes, you should brown the lamb shanks on all sides in olive oil before adding the liquid and placing them in the oven.
How should the cumin and coriander seeds be prepared?
The seeds should be crushed in a mortar and pestle until fragrant.
What is the total calorie count per serving?
Each serving contains approximately 950 calories.
What is the fat content per serving?
There is approximately 65g of fat per serving.
How much protein is in each serving?
Each serving provides 62.75g of protein.
What type of cooking dish should be used?
Use a large, deep, heavy-based ovenproof dish.
Should the dish be covered while in the oven?
Yes, the dish should be covered with aluminum foil before being transferred to the oven.
How do I finish the sauce after cooking the lamb?
Remove the lamb, skim off excess fat, and simmer the liquid on the stovetop to reduce it to a syrupy consistency.
How many garlic cloves are used?
The recipe requires 4 garlic cloves, peeled and sliced.
What amount of tomatoes is required?
You will need 400g of canned tomatoes, drained and roughly chopped.
Is there any carbohydrate information available?
Yes, there are approximately 14g of carbohydrates per serving.
How much olive oil is used?
The recipe uses 2 tablespoons of olive oil for browning.
What are the tags associated with this recipe?
Tags include lamb, mediterranean, braised, comfort food, slow-cooked, dinner, hearty, winter dish, and oven-baked.
What is the preparation for the onion, carrot, and celery?
They should be finely chopped and sautéed until soft.
Can I use fresh tomatoes instead of canned?
The recipe specifies 400g of canned tomatoes, but fresh tomatoes could be substituted if roughly chopped and drained.
What happens to the coriander and cumin seeds?
They are crushed and used to coat the lamb shanks as a seasoning mixture.
Does this recipe include any sugar or fiber data?
No, the values for fiber and sugar are not provided for this recipe.
What is the consistency of the final sauce?
The sauce should be reduced until it reaches a slightly syrupy consistency.
How much salt is used in the spice rub?
One teaspoon of salt is mixed with the crushed seeds.
What category does this recipe fall into?
It is categorized under Lamb/Sheep.
Is this dish suitable for a special gathering?
Yes, the description notes it is perfect for a cozy dinner or a special gathering.