An irresistible meal of fall-off-the-bone lamb shanks.
Lamb shanks are a tough cut of meat. But when slowly braised they become supremely tender. For extra flavor this recipe uses tea as the braising liquid. That liquid transforms into a rich sauce, and some vegetables are added towards the end. It is served over a mint infused rice, for a restaurant quality meal at home.
Tea-Braised Lamb Shanks with Vegetables and Mint Rice
Yes, braising lamb shanks is a long process, but it’s well worth the wait to turn a tough cut of meat into a tender lollipop of fall-off-the-bone delight. And despite the long cook time it’s really quite simple—just sear the shanks, add braising liquid, and relax while the magic happens. The aromatic tea-based braising liquid used here will turn into an exquisitely rich and flavorful sauce by the end. Throw in some vegetables and serve with mint-infused rice for an easy yet elegant meal.
Ingredients
- 1 cup strongly brewed black tea
- 2 tbsp lemon juice
- 2 tbsp brown sugar
- Kosher salt and pepper
- 1 cinnamon stick
- 1 star anise pod
- 1 bay leaf
- 1 tsp olive oil
- 2 lamb shanks about 2 lb
- 2 scallions light-green/white parts, thinly sliced
- 2 cloves garlic finely chopped
- 3 oz (1 cup) sugar snap peas
- 2 large carrots peeled and cut into ½-inch thick rounds
- ½ cup long grain white rice
- ¼ cup mint leaves finely chopped
Instructions
- Preheat oven to 350°. In a small bowl whisk together tea, lemon juice, brown sugar, ½ tsp salt, and ¼ tsp pepper. Add cinnamon stick, star anise, and bay leaf. Set aside.
- Heat olive oil in a Dutch oven over medium heat. Season lamb on all side with salt and pepper. Add to Dutch oven, working in batches if needed, and sear for about 3-4 minutes per side until browned. Remove to a plate.
- Add scallions and garlic to pot and cook while stirring for about 30 seconds or until fragrant. Add tea mixture from step 1 to the pot. Bring to a simmer then remove from heat.
- Return lamb shanks to the pot. Cover and transfer to oven. Braise for 2½ hours, turning the shanks every 30 minutes.
- On the fourth and final turn, remove cinnamon, star anise, and bay leaf. Add snap peas and carrots to the pot underneath the shanks. Return to oven for the final 30 minutes.
- Meanwhile, add rice and 1 cup water to a medium saucepan. Bring to a boil over high heat. Cover and reduce heat to low. Cook 15 minutes then remove from heat and leave covered.
- When ready to serve stir mint into rice and divide amongst plates. Top rice with vegetables, lamb shanks, and sauce from the pan.
Notes
Carrots and snap peas could be swapped for whatever veggies you like, or whatever is in season at the time.
