Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 large lamb shanks dry with paper towels, then season generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper on all sides.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned lamb shanks for 3-4 minutes per side until deeply browned; remove the shanks and set them aside.

3. 3

   Add 1 large chopped yellow onion, 2 medium chopped carrots, and 2 medium chopped parsnips to the same pot, then sauté for 7-8 minutes until softened and lightly caramelized.

4. 4

   Stir in 0.25 teaspoon of saffron threads and 4 sprigs of fresh thyme, allowing them to bloom for 1 minute with the vegetables.

5. 5

   Pour in 2 cups of unsweetened apple cider and 4 cups of chicken broth, bringing the mixture to a gentle simmer while scraping up any browned bits from the bottom of the pot.

6. 6

   Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid; cover the pot with a lid and transfer it to a preheated 160°C (325°F) oven.

7. 7

   Braise for 2.5 to 3 hours, or until the lamb shanks are fork-tender and falling off the bone, turning the shanks once halfway through the cooking time.

8. 8

   Carefully remove the lamb shanks from the braising liquid, rest them for 10 minutes before serving, and optionally skim any excess fat from the sauce.