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 this is 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.
Fruit Braised Lamb Shanks
- 1 tbsp butter
- 1 tbsp vegetable oil
- 2 large lamb shanks about 2 pounds
- 1/2 large onion minced
- 1 clove garlic minced
- 1 fresh bay leaf
- 1 tsp fresh thyme leaves
- 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
- In a medium skillet with a lid, melt the butter over medium heat and add the 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.
- 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.
- Add 1 1/2 cups of the chicken broth and return the shanks to the pan. Reduce the heat to low and cover.
- 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.
- 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.