Saba-braised Lamb Shanks

Ingredients

• Servings: 4
• 4 lamb shanks
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon dried rosemary
• 1 large onion, sliced
• 6 cloves garlic, crushed
• 1 cup chicken broth
• 1/3 cup saba
• 1/2 teaspoon chopped fresh rosemary

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• preheat oven to 450 degrees f (230 degrees c).
• place lamb shanks into a large bowl; drizzle with olive oil. sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. toss the lamb shanks to spread oil and seasonings over the meat.
• spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. lay lamb shanks over onions and garlic.
• bake lamb in preheated oven for 30 minutes. reduce oven temperature to 200 degrees f (95 degrees c).
• combine chicken broth and saba in a bowl. pour mixture over the lamb shanks. cover baking dish tightly with foil and place baking dish on a baking sheet.
• bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. the meat will be tender but not falling off the bone. use tongs to turn the shanks over in the pan sauce. increase temperature to 350 degrees f (175 degrees c).
• return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
• transfer lamb shanks to a bowl and keep warm. strain pan juices into a saucepan and place over medium heat. bring to a boil and cook, stirring often, until thickened, about 5 minutes. skim any excess grease from top of sauce. taste and season with salt; stir in fresh rosemary. serve sauce drizzled over lamb shanks.