A delicious recipe for Braised Lamb Shanks with Pomegranate – a festive, Moroccan-inspired meal that is elegant yet simple, perfect for the holiday table. Make this ahead and reheat for your special gathering! Here are 20 more Hearty Comfort Food Recipes for Fall and Winter!
Hey friends, here’s a lovely recipe for oven braised lamb shanks that we used in our catering business through the years during the holiday season that would be perfect on your holiday table. The lamb shanks are slowly braised in the oven with pomegranate juice, red wine, and Moroccan spices – so flavorful and juicy, the succulent meat just falls off the bone.
Here are what lamb shanks look like to start with, each piece is roughly 1 – 1 1/4 lbs. Keep in mind, the smaller the shanks, the faster these will braise. I always try to get smaller shanks- so ask your butcher.
But the most important thing is that they are roughly the same size, whatever the size, to ensure equal cooking times.
Here are a few tips to cooking lamb shanks that I’ve learned in the catering business:
How to Braise Lamb Shanks:
- Always bring lamb shanks to room temp, before searing.
- Season generously with salt and pepper.
- Sear all sides in a generous amount of oil, until golden, taking your time here. This is KEY.
- Build the flavorful braising liquid, in stages. See recipe.
- Nestle the lamb, meaty side down, into the braising liquid.
- BRING to a simmer on the stove. Cover tightly.
- Roast in a warm oven (275-325F) until tender. This can take 1 1/2 hours to 3 hours, depending on size of the lamb shanks and oven temp. Generally, lower and slower is best. The internal temperature of braised meat should reach 190-200F and actually stay there for a while for tougher cuts of lamb or red meat to break down and become tender.
- Always check that braising liquid doesn’t evaporate. ( Add more broth as necessary)
- REST 20-30 minutes. CRUCIAL! ( otherwise, it will become dry)
Like I said above, these can absolutely be made ahead, and that’s what we often did when catering big batches of these. It would also take the stress out of the equation- never really knowing how long to cook because shanks vary greatly in size.
PLUS They actually taste better after they have time to sit in the braising liquid for a day or two.
The recipe for oven braised lamb shanks is fairly straight forward, and can be done in about 2 1/2 hours- but I suggest, for your first-time plan on 3 1/2 hours!
Or make them ahead!
I hope you love these braised lamb shanks as much as we do, they’ve been a huge hit in our catering business over the years and just wanted to share them with you!
Cheers and love!