Braised Lamb Shanks with Cherry Glaze

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These Braised Lamb Shanks with Cherry Glaze is by far one of my favorite recipes. We love making it for people because they are always blown away by the way it looks and tastes, little do they know it could not be easier to make.

This all started on a trip to Beirut. I visited a very well-known Armenian restaurant and had an amazing unforgettable meal. Part of this meal was kabab bil karaz, a meat dish sweetened with a sweet and tangy cherry glaze sauce. I never forgot that dish. It was so flavourful, so well balanced, and so addictive. When I came back, the first chance I got, I started experimenting with interpreting the dish into a braised lamb shank roast. I knew the succulent juicy lamb meat would lend itself perfectly to the sweet caramelized cherry glaze. After many attempts, I finally got it. Falling off the bone, juicy, tender lamb with a sweet caramelized cherry glaze. We are so excited to share it with you.

Here’s what you will need to make our Braised Lamb Shanks with Cherry Glaze

Cooking technique:

Lamb shank is a tough cut of meat, the best way to cook it is braising (slow cooking on low heat in liquid), this allows the meat to turn juicy, tender, and fall of the bone.

We have chosen to cook this in the oven, you can however cook this on the stovetop. Follow the same instructions exactly. Except instead of placing it into the oven, after you bring the braising liquid to a boil, lower it down to a simmer and continue to cook following the same instructions. If you choose this method watch out for too much of the braising liquid evaporating, you might need to add more chicken stock as you go.

STEP 1: Searing the Lamb Shanks:

Preheat your oven to 160°C. Season your lamb shanks liberally with fresh cracked pepper and sea salt(both sides). We used 4 large lamb shanks (2400grams) but the recipe can take up to 6 if they are smaller in size.

In an ovenproof pan large enough to hold all the lamb shanks and liquid, heat the oil on medium heat. Add in the lamb shanks in batches of 2. Searing 2-3 minutes on all sides until browned. Set aside

STEP 2: Prepare your Braising Liquid:

Remove about half the oil in the pan leave about 2-3tbsp. Return to heat, and add in your onion + carrots + celery. Cook for 5-6 minutes until they have softened and browned lightly.

Add in the tomato paste and mix with the vegetables, cook for 2-3 minutes.

Add in tomato sauce + 800ml of chicken stock + rosemary + garlic + black peppercorns + vinegar. Bring to a boil. Add in your lamb shanks, and cover with a lid place into the oven.

STEP 3. Braising the Lamb Shanks:

Depending on the size of your lamb shanks this could take between 2 hours to 3 and a half hours. What you are looking for is the meat to be pulling away from the bone. Were going to cook this for one hour covered. And then at 30-minute intervals flipping the lamb shanks at each interval. After the first 1 hour and 30 minutes in the oven, we will start glazing both sides with the cherry glaze as we go.

Cooking Time:

Our lamb shanks were quite big about 600 grams each so it took a total of 3 hours and a half. You might stop earlier, check your lamb it is ready when it is completely pulling away from the bone.

  • 1:00: Covered in the oven for 1 hour then uncover and flip, place bake in the oven.
  • 1:30: Uncovered in the oven for 30 min then flip, place back in the oven.
  • 2:00: Uncovered in the oven for 30 min, skim fat, glaze with the cherry preserve, then flip glaze with the cherry preserve, place back in the oven.
  • 2:30: Uncovered in the oven for 30 min, skim fat, glaze with the cherry preserve, then flip glaze with the cherry preserve, place back in the oven.
  • 3:00: Uncovered in the oven for 30 min, skim fat, glaze with the cherry preserve, then flip glaze with the cherry preserve, place back in the oven for the last 30 min.
  • 3:30: DONE! Glaze once more with the cherry preserve and serve.

After the lamb shanks have been in the oven for 1 hour covered remove and flip over. Then place back in the oven uncovered for 30 minutes

After 30 minutes remove from the oven and flip again. Place back in your oven for another 30 minutes.

After 30 minutes remove from the oven, using a large spoon remove the oil from the surface of the pot. Then using a pastry brush glaze the lamb shanks with the cherry preserve and flip then glaze again. Place back in your oven for another 30 minutes.

After 30 minutes remove from the oven, using a pastry brush glaze the lamb shanks with the cherry preserve, and flip then glaze again. Place back in your oven for 30 minutes. If you see extra fat on the top keep removing it as we cook.

After 30 minutes remove from the oven, using a pastry brush glaze the lamb shanks with the cherry preserve, and flip then glaze again. Place back in your oven for 30 minutes. If you see extra fat on the top keep removing it as we cook.

Remove from the oven. Glaze once more time with the cherry glaze and serve. This goes great with mashed potatoes or rice. Serve some extra cherry glaze alongside the meat.

If you make these Braised Lamb Shanks with Cherry Glaze, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Braised Lamb Shanks with Cherry Glaze

Prep Time 20 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 50 mins

Ingredients

  • 2 carrots chopped
  • 2 stalk celary chopped
  • 1 large onion chopped
  • 4-6 lamb shanks depending on size we used 4 around 2400 grams total.
  • 1/2 cup canola oil
  • 1/2 cup tomato paste
  • 800 ml chicken stock About 3 ⅓ cups
  • 2 tsp peppercorns
  • 1 head garlic cut in half
  • ¼ cup vinigar
  • 1 cup tomato sauce
  • salt
  • pepper
  • 1 jar cherry preserve about 370 grams

Instructions

  • Preheat oven to 160°C
  • Trim any large pieces of fat from lamb shanks. Season your lamb shanks generously with salt and pepper.
  • In an ovenproof pan large enough to hold all the shanks and liquid, heat the oil on medium heat. Add lamb shanks in batches of 2, searing 2-3 minutes on all sides until nicely browned.
  • Remove the lamb shanks and set aside.
  • Remove some of the oil in the pan, keeping about 3 tbsp. Add in onion, celery, and carrots. Cook until softened and lightly browned 5-6 minutes
  • Add tomato paste and mix in with the vegetables for about 3 minutes
  • Add in chicken stock, peppercorns, rosemary, vinegar, tomato sauce, and garlic.
  • Add in the lamb and bring to a boil.
  • Cover immediately and place in the oven for 1 hour.
  • After 1 hour, remove the cover and flip lamb shanks. Place back in the oven uncovered for 30 minutes.
  • After 30 minutes remove from oven and flip again, place back in the oven
  • After 30 minutes remove from the oven, using a large spoon remove the oil from the surface of the pot. Then using a pastry brush glaze the lamb shanks with the cherry preserve and flip then glaze again . Place back in your oven for 30 minutes.
  • After 30 minutes remove from the oven, using a pastry brush glaze the lamb shanks with the cherry preserve, and flip then glaze again. Place back in your oven for 30 minutes. If you see extra fat on the top keep removing it as we cook.
  • After 30 minutes remove from the oven, using a pastry brush glaze the lamb shanks with the cherry preserve, and flip then glaze again. Place back in your oven for 30 minutes. If you see extra fat on the top keep removing it as we cook.
  • Remove from the oven. Glaze once more with the cherry glaze and serve.
Course: Main Course

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