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Fruit Braised Lamb Shanks

Fruit Braised Lamb Shanks is a superbly impressive meal to serve to family and friends. The meat falls off the bone with the sauce being absorbed by mashed potato and green beans. They add the texture comparison.  You can actually make Fruit Braised Lamb Shanks in a slow cooker but you don’t get the aroma that fills the home with 3 hours of cooking. You can also serve these with rice or couscous making sure they are hit with herbs.  The shanks can make these in advance. Just keep the shanks and sauce separate and allow to cool. Keep in the fridge overnight and reheat when ready.

Braised Lamb Shanks - TheRecipe.Website

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………
4.70 from 86 votes
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Course: Main Dish
Cuisine: French
Keyword: Alcohol, Chillies, Dairy, Fruit, Lamb, Nectarine, Peaches, Plums, Vegetables
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 5 Portions
Calories: 105kcal

Ingredients
 

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

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