Imagine a dish that transforms humble lamb shanks into a culinary masterpiece, where tender meat falls effortlessly off the bone and is infused with the sweet, tangy essence of apple cider. This isn't just another recipe—it's a journey into comfort food heaven that will transport your taste buds to a cozy autumn evening, with rich, deep flavors that promise to impress even the most discerning dinner guests. Get ready to elevate your home cooking and create a restaurant-quality meal that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 cups apple cider
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove lamb shanks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels to ensure proper browning.
- Season lamb shanks generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Heat olive oil in a large heavy-bottomed Dutch oven or braising pan over medium-high heat until shimmering and hot.
- Carefully place lamb shanks into the hot pan and sear for 3-4 minutes on each side until a deep golden-brown crust forms, creating rich caramelization.
- Remove seared lamb shanks and set aside on a plate. In the same pan, add chopped onions, carrots, and minced garlic, sautéing until vegetables become soft and fragrant, approximately 5-6 minutes.
- Return lamb shanks to the pan, nestling them among the vegetables. Add fresh rosemary sprigs and pour apple cider over the meat, ensuring shanks are about two-thirds covered.
- Bring liquid to a gentle simmer, then cover the pan with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C).
- Braise lamb shanks for
- 5 hours, occasionally checking liquid levels and turning shanks once halfway through cooking to ensure even braising.
- Remove from oven when meat is extremely tender and easily pulls away from the bone. Let rest for 10-15 minutes before serving.
- Strain and reduce braising liquid if desired, creating a rich sauce to accompany the lamb shanks. Garnish with fresh chopped parsley or additional rosemary.
Tips
- Temperature Matters: Always allow lamb shanks to come to room temperature before cooking to ensure even browning and more consistent cooking.
- Searing is Key: Take time to develop a deep golden-brown crust on the lamb shanks—this step builds incredible flavor through the Maillard reaction.
- Low and Slow is the Secret: Braising requires patience. The long, slow cooking at a low temperature ensures the meat becomes incredibly tender and absorbs all the delicious apple cider and herb flavors.
- Liquid Level Check: During braising, periodically check that there's enough liquid to prevent burning. Add more apple cider or beef stock if needed.
- Rest Your Meat: Always let the lamb shanks rest after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
- Optional Sauce Enhancement: If you want a richer sauce, strain the braising liquid and reduce it on the stovetop until it reaches your desired consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 130mg
