Description

This Cider Braised Lamb Shanks recipe features tender, slow-cooked lamb shanks infused with the sweet and tangy flavors of apple cider, aromatic spices, and a medley of vegetables. The lamb is first seared to develop a rich crust, then braised in a flavorful liquid until irresistibly fork-tender. Finished with a thickened cider sauce enriched with peanut butter and accented by fresh herbs and suya spice, this dish offers a comforting and sophisticated flavor profile perfect for a hearty meal.

Ingredients

Meat and Seasoning

2 large Lamb Shanks
1 tsp kosher or sea salt
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp allspice
2 tsp suya spice

Vegetables and Aromatics

2 medium Carrots, peeled and sliced
1 medium Yellow Onion, sliced
1 large Fennel Bulb, cored and sliced
3 cloves Garlic, diced
1 whole Apple, peeled, cored, and sliced
1 whole Bay Leaf
3 sprigs Fresh Thyme

Liquids and Other Ingredients

2 cups Apple Cider
2 cups Chicken Stock
2 tbsp Peanut Butter
Olive oil (for searing)

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Instructions

Sear the Lamb Shanks: Mix the salt, black pepper, smoked paprika, and allspice together in a small bowl. Generously season the lamb shanks with half of this mixture. Heat olive oil in a Dutch oven over medium-high heat until hot, then sear the lamb shanks on all sides until golden brown to develop flavor and seal in juices. Remove shanks and set aside.
Sauté the Aromatics: In the same Dutch oven, add sliced onions, fennel, diced garlic, and peeled sliced carrots. Sauté the vegetables over medium heat until fragrant and slightly softened. Add a quarter of the remaining seasoning mix to intensify the flavor.
Build the Braising Liquid: Pour one cup of apple cider into the pot to deglaze, scraping up browned bits from the bottom for added depth. Stir in the peanut butter to create a creamy texture, then add the chicken stock and whisk until smooth. Add the peeled and sliced apple, bay leaf, fresh thyme sprigs, and the rest of the seasoning mix to impart sweetness and aromatic complexity.
Braise the Lamb Shanks: Return the seared lamb shanks to the Dutch oven, ensuring they are partially submerged in the braising liquid. Cover with a tight-fitting lid and place the Dutch oven in a preheated oven at 350°F (175°C). Braise the lamb shanks for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
Finish the Sauce: Remove the lamb shanks carefully from the pot and set aside. Place the Dutch oven back on the stovetop over medium heat and simmer the braising liquid until it thickens to a rich sauce consistency. Season the sauce to taste with salt and pepper, and add a splash of apple cider vinegar if desired for brightness.
Serve: Plate the lamb shanks atop a generous spoonful of the thickened cider-based sauce and cooked vegetables. Sprinkle the suya spice evenly over the lamb for a flavorful finishing touch. Serve hot and enjoy.

Notes

Use a Dutch oven or any heavy, oven-safe pot with a lid to ensure even cooking during braising.
For a beef variation, chicken stock can be substituted with beef broth for a deeper flavor.
Ensure the lamb shanks are only partially submerged in the braising liquid to allow proper evaporation and flavor concentration.
The peanut butter adds richness and body to the sauce but can be omitted if allergic; consider adding a small amount of cream or butter instead.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully, allowing flavors to deepen.

Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Category: Main Course
Method: Baking
Cuisine: American