Braised Lamb Shanks


4 TBSP olive oil

four 12 Oz. lamb shanks

Salt and pepper to taste

4 shallots

2 large carrots, cut into 2” pieces

2 large celery stalks, cut into 2” pieces

1 clove garlic, sliced

8 Prunes

2 TBSP rice vinegar or white wine vinegar

3 cup Prune Juice

3 cup low sodium chicken stock

1 TBSP Chinese Five Spice

1 TBSP cayenne pepper

1 TBSP Star Anise

4 TBSP black, white or mixed sesame seeds

Fresh mint and cilantro for garnish


Pre-heat your oven to 325.

In a heavy bottomed, oven proof pot, heat olive oil over medium high heat.

Season the shanks with salt and pepper and carefully brown in the olive oil on all sides, for 5 to 7 minutes, then remove to a platter and set aside.

Add the onions, carrots, celery, garlic and prunes and gently saute for 5 minutes.

Deglaze with vinegar, then add prune Juice and chicken stock, then return the shanks to the pot.

Season with salt, pepper, Chinese Five Spice, cayenne pepper and Star Anise, then cover and move to the oven.

Braise in the oven for about 2 to 2.5 hours, checking every 30 minutes.

The meat should be tender and falling off the bone, but not dry.

Remove and sprinkle with sesame seeds, torn pieces of mint and cilantro, and a squeeze of lime.

Then serve with a side of you choice. Enjoy!
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