Mediterranean Lamb Shanks is a hearty dish and this recipe is ideal for dinner for two. The lamb is browned and slow cooked in the oven in a mixture of aromatic herbs and spices. This is a comfort food dish but can serve as part of a celebratory meal or Sunday supper for two.
I love a dish where the herbs and spices do most of the work and that all you have to do is add them at the right time. The process for this recipe is as follows:
Brown the meat.
Saute mirepoix (carrots, celery and onion).
Add herbs and spices.
Deglaze with red wine.
Add stock and place in oven to cook.
This is a great blueprint for how to slow cook meat, if you ever plan on creating your own recipe.
Lamb shank is a tough meat which requires low and slow cooking. Time and patience is needed. However, if like me you are still socially distanced and spending most of your time at home, Mediterranean Lamb Shanks is a great cooking project to tackle.
Lamb shanks are a great alternative to serving the more expensive cuts of lamb, such as leg of lamb or rack of lamb. If you have a crowd to feed you can double or triple most of the ingredients. Just use your discretion and taste test at every step.
Adding cannellini beans provides great texture to this dish and is aces when serving with rice. I used canned cannellini beans and therefore simply added them to the shanks close to the end of cooking. If you prefer to use dry beans, you will need to cook them first, separately from the shanks. Cooking dry cannellini beans on the stove will take 90 minutes, in a pressure cooker or instant pot it will take approx. 35 minutes.
Fresh mint is a great ingredient in any lamb dish. If you have trouble finding fresh mint, you can nix it from the recipe and move on. If you do have some mint make sure to sprinkle some chopped mint when serving. It’s a great finishing touch for flavor and eye appeal.