Tuesday, January 6, 2015

Braised Lamb Shanks with Olives, Lemon, and Tomatoes

Sometime in the past 2 months, SP found lamb shanks on sale at Market District and bought two. We put them in the freezer and decided they would be our New Year's treat. We just had to figure out the components of the braise. All of our lamb braising attempts have been tasty but not quite as tasty as braised lamb we've had when out at restaurants.

In spite of our skepticism about brushing molasses all over lamb shanks and using a lot of sweet paprika (especially since I HATED the Chicken Paprika dish we once made), we decided to try this recipe: Braised Lamb Shanks with Olives, Lemon, and Tomatoes. I think the lemon, kalamatas, and tomatoes won us over.
At least we got to use more of the molasses we opened to make the Triple Ginger cookies.
Brushed with molasses, coasted in flour & paprika, browned in the Dutch oven, and then nestled in a sauce of white wine, tomatoes and juice, chicken stock, bay leaves, paprika, browned onions, and lemon zest.
As usual, delicious braising aromas wafted throughout the house and I couldn't wait to try the lamb. The meat was so tender. It easily fell off the bone.
The reduced sauce with lemon and kalamata stirred in was delicious. Citrusy, briny, tomato-y - this is my favorite lamb braise so far. In fact, it is the only one that we have flagged as "make again." All the others were good, but... This one is a definite make again. Even better than the braise with pancetta.
A delicious dinner to kick off 2015.

Recipe here.

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