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Author Notes: This braise is festive and impressive enough to make for a dinner party, but it’s also easy enough to keep in rotation for a cozy family meal at home. I like to serve it over orzo or pilaf to absorb some of the the braising liquid, which is wonderfully flavorful and aromatic. The Meyer lemon relish brings the whole thing together; you’ll want to generously top your dish with this sauce (and any leftover relish is great on roast chicken or thinly sliced pork pressed between thick, crusty bread). Like so many braises, this one gets better with age. You can cook it up to two days ahead of time then reheat it an hour before guests arrive, as the flavors intensify the longer they hang out together.
We've partnered with Bosch, makers of modern appliances like the Benchmark Induction Slide-In Range, to showcase a few ways to keep your friends and family cooking together at the stovetop all year long. For more on how to prepare this dish (and to see it in action), read the story A Make-Ahead, Gingery Lamb Braise for New Year's Eve (and Beyond). —Colu Henry
For the lamb:
- 4 lamb shanks
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 2 tablespoons canola oil
- 1 cup white wine
- 2 tablespoons olive oil
- 2 medium shallots, thinly sliced into rounds
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, smashed with the back of a knife
- 1 tablespoon tomato paste
- Pinch of red pepper flakes (optional)
- 2 cups chicken or lamb stock
For the relish:
- 1 small shallot, minced
- 1 small Meyer lemon, rind and all, minced
- 1/2 cup cilantro, roughly chopped
- 1/2 cup olive oil
- Kosher salt to taste
- Preheat the oven to 325°F. Season lamb shanks with the salt, pepper, ground ginger, and coriander. Let them sit at room temperature for 30 minutes.
- In a large, deep skillet, heat 2 tablespoons of canola oil over medium-high heat. Brown the lamb shanks well on all sides, about 6 minutes. Remove and set aside. Add the wine and deglaze, scraping up all the browned bits that have formed on the bottom of the pan, and cook until the mixture is reduced by half, about 2 minutes. Pour the wine mixture over the lamb.
- Wipe out the skillet and heat the olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the fresh ginger, garlic, and red pepper flakes (if using), and cook until fragrant, about 1 minute. Stir in tomato paste and cook for another minute.
- Add the lamb back to the pan. Pour the wine mixture with the wine and pour in the stock. Bring mixture to a boil, cover, and place in the oven. Braise until the meat is tender and falling off the bone, about 1 1/2 hours.
- While the lamb cooks, make the relish. In a mixing bowl, combine the shallot, Meyer lemon, cilantro, and olive oil. Season with salt to taste and let the flavors meld.
- When the lamb is tender, remove from the oven. Serve over Israeli couscous, orzo, or pilaf. Spoon the braising liquid over the lamb and top with the relish. Pass remaining relish at the table.