These caramelized, apple cider-braised lamb shanks are crisp on the outside yet fall off-the-bone tender. This dish cooks in a large pot or Dutch oven with slices of apple, onion, and fresh herbs. Enjoy with your family while staying warm this winter season!
Tender Lamb Shanks with Shallots, Herbs, and Apples
4 lamb shanks
1 tablespoon olive oil
2 tablespoons rosemary, freshly chopped
1 tablespoon fresh thyme leaves
2 tablespoons tomato paste
3 cloves of garlic, minced
½ teaspoon cinnamon
¼ teaspoon allspice
1 tablespoon peppercorns
1 bay leaf
1 large granny smith apple, sliced
2 large shallots
2 cups apple cider
1 cup broth
Salt and ground black pepper
Season the lamb shanks generously with salt and pepper.
Combine rosemary, thyme, tomato paste, garlic, cinnamon, and allspice in a small bowl. Stir together until a well-combined paste forms, then rub the paste liberally all over each lamb shank.
Pour olive oil into a large pot or Dutch oven on the stove over medium-high heat. Place lamb shanks in the pot once the oil is hot and brown on all sides. Add the peppercorns, bay leaf, apple slices, and shallots (or onions) to the pot.
Pour the apple cider and broth over the top and gently stir. Bring to a boil, cover the pot, reduce the heat to low, and cook for 2.5 hours, turning the shanks every 30 minutes or so while cooking.
Alternatively, cook in the oven at 325°F for the same amount of time. Cooking in the oven instead of the stove-top method will produce a slightly more caramelized, thickened sauce.
Either way, enjoy!
