Lamb Shank is without a doubt the tenderest meat I’ve ever had the pleasure of cooking with. I like cooking it for hours in a delicious red wine and tomato-based sauce. I love mushrooms and lately, I’ve been throwing them in almost everything I make so mushrooms and lamb shank might sound a little odd but it works.
The first time I tried lamb shank was at an Afghan restaurant by my house. They make an awesome lamb shank. Although, Afghan-style wasn’t what I was going for this time I did add cinnamon, turmeric, cumin, which I believe the restaurant by my house uses all of those spices. Yes, I’m that annoying person at restaurants that tries to guess what spices and other ingredients are in the dish. Sorry.
Kabuli Pulao would be amazing with this but I just served it with some white basmati rice.
Braised Lamb Shank
- 3 lamb shanks
- 1 cup mushrooms
- 2 cups chicken stock
- 2 cups red wine
- 28 ounces crushed tomatoes
- 2 bay leaves
- 1/2 tsp granulated garlic
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 turmeric
- 1/4 tsp chili powder
- 1 tbsp tomato paste
- 4 garlic cloves
- 1 onion
- Salt and pepper to taste
- Heat some oil in a large Dutch oven over medium-high heat.
- Season lamb shanks on both sides with salt, pepper, granulated garlic, turmeric, cinnamon, oregano, chili powder, paprika, and cumin.
- Cook the lamb shanks for 4-5 minutes on each side.
- Remove the lamb from the Dutch oven and set aside.
- Add the onions and mushrooms and cook for 2-3 minutes.
- Season the onions and mushrooms with salt and pepper.
- Add the tomato paste and fresh garlic and cook until fragrant.
- Add the wine and let it reduce by half.
- Add the crushed tomatoes, chicken stock, and bay leaves.
- Season with salt and pepper.
- Place the lamb shanks back in the Dutch oven, cover, and cook for 2 1/2 - 3 hours or until the meat falls off the bone.
- Season generously with salt and pepper and serve with rice.