Lamb Shanks Braised with Cinnamon & Honey

By á-2421

Ingredients

• 2 lamb shanks, about 10 oz (300g) each
• 3/4 tsp freshly ground sea salt
• 3/4 tsp freshly ground pepper
• 1 Tbsp olive oil
• 1 onion, thinly sliced
• 1 tsp cinnamon
• 1 cup chicken or beef stock
• 1/4 cup liquid honey
• 6 cloves garlic, unpeeled
• 2 Tbsp Worcestershire sauce
• 4 bay leaves
• Finely chopped parsley for garnish

Details

Servings 2

Preparation

Step 1

Preheat oven to 350. Pat lamb shanks dry with paper towels, then sprinkle both sides with salt and pepper. Heat oil in Dutch oven over medium-high heat. Cook lamb shanks 10-12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate.

Reduce heat to medium and add onion to fat remaining in pot. Cook, stirring often, for 4-6 minutes, until onion is golden brown. Add cinnamon and cook, stirring, for 30 seconds or until fragrant.

Stir in stock, honey, garlic, Worcestershire sauce and bay leaves. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of pan.

Return lamb shanks to pot, cover tightly and transfer to oven. Cook for about 1 1/2 hours or until lamb is very tender, turning lamb shanks over halfway through cooking time.

Remove lamb shanks to a warm plate, cover and keep warm. With a slotted spoon, remove garlic and set aside. Discard bay leaves. When garlic is cool enough to handle, squeeze garlic from skins and mash smoothly. Whisk garlic into cooking juices and bring to a boil over medium-high heat. Boil for 2-3 minutes, stirring occasionally, until juices have reduced and thickened slightly. Taste and add more salt and pepper if necessary.

Place lamb shanks on 2 warm plate. Spoon cooking juices over shanks and sprinkle with parsley.