Lamb Shanks Braised With Cinnamon And Honey

Lamb Shanks Braised With Cinnamon And Honey

Ready in 45 minutes
7 review(s) averaging 3.7. 100% would make again

Top-ranked recipe named "Lamb Shanks Braised With Cinnamon And Honey"

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The best suited accompaniment of this dish is mashed potato since frozen lambs come in packet, feel free to braise them all, leftovers can be perfect addition to shepherd's pie or tucked into wrap with crisp green salad.

"My wife Birthday was this month and I like to cook homemade dinnrrs for her. I must say these lamb chops were a pure delight. The cinnamon and honey was a great combination. I did use chicken broth instead I used Goya seasoning as a broth. I would definitely make this dish again. "

- chiefrice1

Ingredients

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1.5 lb Lamb shanks
1 teaspoon Kosher salt
1 teaspoon Freshly ground black pepper
1 tablespoon Olive oil
3 Onion; thinly sliced
2 tablespoons Honey; liquid
1 teaspoon Cinnamon
1 cup Low sodium beef or chicken stock
5 cloves Garlic; un peeled
4 Bay leaves
2 tablespoons Worcestershire sauce
Fresh parsley chopped; For garnishing

Original recipe makes 2 Servings

Servings  

Preparation

Preheat the oven to 180 degrees Celcius or 350 Farenheit.

Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper.

Heat oil in a dutch oven over medium high heat. Cook lamb shanks for 10-12 minutes turning occasionally until brown on all sides. Remove on a large plate.

Reduce heat to medium and add onion to fat remaining in the pot. Cook, stirring for 4-6 minutes until onion is golden brown. Add cinnamon and cook for 30 seconds or until fragrant.

Stir in stock, honey, Worcestershire sauce and bay leaves, bring to boil over high heat, stirring to scrape up brown bits from bottom of pot.

Return lamb shanks to pot, cover tightly and shift to oven, cook for 1 and a half (1.5) hours or till lamb is very tender, turning them over, halfway through the cooking time.

Remove to warm plate, cover and keep warm, with a slotted spoon remove the garlic and set aside, discard bay leaves. when garlic is cool enough to handle, squeeze garlic from skin and mash smoothly, whisk garlic into cooking juices and bring to boil over medium high heat. Boil for 2-3 minutes until juices have reduced and thickened slightly. Taste and add more salt or pepper if necessary.

Place on 2 warm plates, spoon cooking juices over them and sprinkle with parsley.

Credits

Added on Award Medal
Verified by CSmith508
Calories Per Serving: 1092 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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I'd love to make this but can you please change ml to teaspoon or tablespoons...
annadunn 8 months ago
My wife Birthday was this month and I like to cook homemade dinnrrs for her. I must say these lamb chops were a pure delight. The cinnamon and honey was a great combination. I did use chicken broth instead I used Goya seasoning as a broth. I would definitely make this dish again.
chiefrice1 10 months ago
attagirl 1 year ago
Amazing flavour! I used a heavy enameled cast iron pot to braise the shanks on the stove top and the onions caramelized into a wonderful sauce that with the sweet and cinnamon flavour are very unique and delicious.
Pohorelic 1 year ago
Brilliant flavor! I also threw in a packet of French onion soup mix, and cooked in the slow cooker after browning in the electric frypan. Will definitely use this recipe again!
mels2011 2 years ago
Loved this recipe altho i would recommend lowering the cooking time or adding to the slow cooker. Thank you for sharing this recipe :)
feewebb 2 years ago
This is absolutely wonderful. Put the shanks on top of some nice mashed potatoes. Yummy, yummy.
Bogeyman 2 years ago
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