Fruit braised lamb shank is a dish that brings together the tender, rich flavours of slow-cooked lamb with the sweet and tangy notes of summer fruits like nectarines, peaches, and plums. This unique combination creates a harmonious balance of savoury and sweet, making it an unforgettable meal for any occasion.
The Ingredients and Their Harmony
The key to this dish lies in the selection of ingredients and how they complement each other. Lamb shanks, with their robust flavour and rich marbling, provide a perfect base. When braised slowly, the meat becomes incredibly tender, absorbing the nuanced flavours of the braising liquid.
Nectarines, peaches, and plums are ideal fruits for this recipe. Their natural sweetness intensifies during cooking, breaking down into a luscious sauce that mingles beautifully with the lamb. These fruits also bring a vibrant colour to the dish, making it as visually appealing as it is delicious.
Building the Flavour Profile
Onions and garlic form the aromatic foundation, sautéed until golden to release their natural sweetness. Bay leaves and thyme add earthy, herbaceous notes, while a touch of turmeric brings a warm, slightly bitter undertone and a stunning golden hue to the sauce.
White wine and chicken stock serve as the primary braising liquids. The acidity of the white wine helps to tenderize the lamb and balance the sweetness of the fruit, while the chicken stock adds depth and richness. Chilli flakes introduce a subtle heat, which elevates the overall flavour profile without overpowering the dish.
The Cooking Process
The slow braising process is crucial for developing the complex flavours in this dish. After searing the lamb shanks to lock in their juices, they are simmered gently with the fruits and other ingredients. This slow cooking method ensures that the meat absorbs the aromatic and flavourful braising liquid, resulting in a melt-in-the-mouth texture.
As the lamb shanks cook, the nectarines, peaches and plums break down, forming a thick, glossy sauce that coats the meat. The transformation of the fruit into a rich, velvety sauce is what sets this dish apart, creating a unique sweet-savoury experience.
Serving Suggestions
Fruit braised lamb shanks is best served with a side that can soak up the delicious sauce. Creamy mashed potatoes or a simple couscous are excellent choices, as they complement the richness of the lamb and the sweetness of the sauce without overwhelming the palate. A side of steamed green vegetables, such as asparagus or green beans, adds a fresh contrast to the dish.
Pair this meal with a medium-bodied red wine, such as a Merlot or Grenache, which will enhance the flavours without overshadowing them. The wine’s fruit-forward notes and smooth tannins will harmonize beautifully with the lamb and the fruit sauce.
In summary, fruit braised lamb shanks is a sophisticated dish that brings together the best of both savoury and sweet worlds. It’s perfect for a special dinner, offering a delightful culinary experience that will impress any guest.
Fruit Braised Lamb Shanks
This is one of my favorite recipes. The moist fall off the bone of the lamb with the flavoured vegetables in a red wine based sauce, is hard to beat………
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Servings: 5 Portions
Calories: 105kcal
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 large lamb shanks about 2 pounds
- 1/2 large onion minced
- 1 clove garlic minced
- 1 leaf bay
- 1 tsp thyme
- 1 tbsp flour
- 1 tbsp turmeric
- 1/2 tsp dried chili flakes
- 3/4 cup dry white wine
- 2 cups chicken broth
- 2 large peaches peeled/pitted/chopped
- 2 large nectarines pitted/chopped
- 2 large plums pitted/chopped
Instructions
- In a medium skillet with a lid, melt the butter over medium heat and add the oil.1 tbsp unsalted butter, 1 tbsp vegetable oil
- Add the shanks and sauté them for 3 to 4 minutes on each side. Remove the shanks and set aside. Discard all but 2 tablespoon of fat from the pan. Stir constantly for 2 to 3 minutes to release any bits stuck to the pan.2 large lamb shanks
- Return to medium heat and add the onion and garlic. Sauté 1 to 2 minutes, then add the bay leaf and thyme and sprinkle with the flour, turmeric and chili flakes. Stir for 1 to 2 minutes, then add the wine.1/2 large onion, 1 clove garlic, 1 leaf bay, 1 tsp thyme, 1 tbsp flour, 1 tbsp turmeric, 1/2 tsp dried chili flakes, 3/4 cup dry white wine
- Add 1 1/2 cups of the chicken broth and return the shanks to the pan. Reduce the heat to low and cover.2 cups chicken broth
- Simmer for 1 1/2 hours, then add the fruit and continue to cook for another 45 minutes to 1 hour, until the meat is tender and can be pulled away from the bone. Stir occasionally while cooking, basting the shanks with the sauce.2 large peaches, 2 large nectarines, 2 large plums
- As the sauce thickens, the sugar in the fruit will cause it to stick to the pan, so stir more frequently. Add more broth if necessary.
- When the shanks are done, remove them from the pan and pull away or cut off the meat. Discard the bone. Skim the surface fat from the sauce.
- Return the meat to the sauce and cook over low heat for 3 to 4 minutes, just enough to heat the meat through. Serve immediately.
Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g
1 comment
Fall off the bone every time