Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks thoroughly with 2 teaspoons of salt and 1 teaspoon of black pepper.

2. 2

   In a large oven-safe clay pot, brown the seasoned lamb shanks on all sides over medium-high heat until deeply colored, then remove them from the pot.

3. 3

   Add 1 large chopped onion, 2 large chopped carrots, 2 medium chopped parsnips, and 1 small chopped celery root to the clay pot, sautéing for 8-10 minutes until slightly softened.

4. 4

   Deglaze the pot with 1 cup of dry red wine, scraping up any browned bits from the bottom, then add 4 cups of beef broth, 2 sprigs of fresh rosemary, 4 sprigs of fresh thyme, 10 juniper berries, 5 allspice berries, and 2 bay leaves, bringing the mixture to a simmer.

5. 5

   Return the browned lamb shanks to the clay pot, ensuring they are mostly submerged in the liquid, then cover the pot with its lid.

6. 6

   Braise the lamb shanks in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone.

7. 7

   Carefully remove the lamb shanks from the pot, skim any excess fat from the surface of the braising liquid, and stir in 2 tablespoons of lingonberry jam before garnishing with 2 tablespoons of fresh chopped dill for serving.