This recipe for braised lamb shanks was shared with us by Eileen Goltz, the author of Perfectly Pareve. For more great Passover recipes by Eileen, enjoy this Mushroom Schnitzel, Super Duper Olive Spread, Vegan Winter Squash with Apricot Stuffing, and Honey Almond Cake.
Special Diet Notes: Braised Lamb Shanks in Orange Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and top food allergy-friendly.
- 2 to 4 lamb shanks
- 2 teaspoons basil, finely minced
- 2 teaspoons oregano, finely minced
- 2 teaspoons rosemary, finely minced
- 1 cup orange juice (can use the juice of 2 oranges)
- 1 whole orange, zest of
- 2½ cups Merlot
- 4 to 6 garlic cloves, minced
- Fresh ground black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth, can use water
- Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish. Shanks should be in a single layer. Turn the shanks to coat and cover.
- Marinate two hours at room temperature, turning the meat every half hour, or marinate in the refrigerator, turning meat occasionally.
- Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
- Preheat the oven to 450ºF.
- Season the lamb with a pinch of salt and freshly ground black pepper. Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds, then lower the heat to medium-high and add the lamb shanks.
- Cook each side for approximately two minutes until browned on all sides.
- Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan. Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
- Put casserole in the preheated oven and immediately reduce the heat to 350. The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.
- Roast for 45 minutes, then baste and cook for another hour to 90 minutes or until the meat is very tender and easily pulls away from the bone. If the liquid has reduced greatly, add ½ cup of water to the pan.
- Remove the shanks to a serving platter and keep warm. If the gravy is too watery, boil the liquid down five to 10 minutes, or until it is the consistency of tomato sauce.
- Drizzle some of the sauce over the shanks and serve.