A soulful dish combining fall-off-the-bone tender lamb shanks, slow-braised in a savory, aromatic peanut sauce, and finished with a vibrant, fresh gremolata. Served with fluffy rice, it’s a perfect blend of rich and refreshing.
Braised Lamb Shanks with Peanut Sauce
A soulful dish combining fall-off-the-bone tender lamb shanks, slow-braised in a savory, aromatic peanut sauce, and finished with a vibrant, fresh gremolata. Served with fluffy rice, it's a perfect blend of rich and refreshing.
Ingredients
- 4 units lamb shanks about 1-1.5 lbs each
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 1 can diced tomatoes 14.5 oz
- 4 cups beef broth
- 0.5 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp red pepper flakes optional
- Salt to taste
- Black pepper to taste
- 0.5 cup fresh parsley chopped (for gremolata)
- 2 tbsp lemon zest (for gremolata)
- 1 clove garlic minced (for gremolata)
- 2 cups white rice cooked (for serving)
Instructions
- Pat lamb shanks dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove lamb and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in diced tomatoes, beef broth, peanut butter, soy sauce, rice vinegar, and red pepper flakes (if using). Bring the sauce to a simmer, whisking until the peanut butter is fully incorporated.
- Return lamb shanks to the pot, ensuring they are mostly submerged in the sauce. If needed, add more broth or water.
- Cover the pot tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and practically falling off the bone.
- While lamb braises, prepare the gremolata: combine chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside.
- Cook white rice according to package directions; typically this means cooking for 15-20 minutes until rice absorbs liquid and is tender.
- Once lamb is done, carefully remove shanks from the pot. Skim any excess fat from the sauce. Taste the sauce and adjust seasonings if necessary.
- To serve, place a portion of cooked rice on a plate, top with a braised lamb shank and a generous ladle of peanut sauce. Sprinkle with gremolata before serving.
Notes
For best results, braise lamb ahead of time and refrigerate; flavors deepen. Skim fat before reheating. Serve with jasmine rice or couscous. Add a pinch of red pepper flakes to the sauce for a spicy kick if you prefer some heat.
