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.........

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.........

Prep Time 10

Cook Time 3

Total Time 3 10

Servings Portions

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