Spiced Ruby Lamb Shanks
Tender lamb shanks slow-cooked in a rich sauce of ruby port wine, tomatoes, and aromatic spices. The meat is infused with flavors of cinnamon, garlic, and fresh thyme, complemented by caramelized lemons for a sophisticated main dish.
Ingredients
- •2 whole lemons
- •8 pieces lamb shanks
- •1 to taste salt and pepper
- •3 tablespoons olive oil
- •8 cloves garlic
- •2 sticks cinnamon sticks
- •1 can peeled plum tomatoes
- •2 tablespoons tomato paste and honey
- •2 cups ruby port wine
- •1 cup beef broth
- •3 sprigs fresh thyme
- •2 leaves bay leaves
Cooking Instructions
- 1.
1. Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.
2 min
- 2.
2. Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.
24 min
- 3.
3. Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.
4 min
- 4.
4. Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.
105 min
- 5.
5. Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.
5 min
