Cranberry-Glazed Lamb Shanks Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
• STEP 4.Add the lamb shanks and sear them on all sides until browned.
• STEP 5.Remove the lamb shanks from the pot and set aside.
• STEP 6.In the same pot, add the onions, carrots, and garlic. Cook until the vegetables are softened.
• STEP 7.Add the cranberry sauce, chicken broth, red wine, and rosemary to the pot. Stir to combine.
• STEP 8.Return the lamb shanks to the pot and bring the liquid to a simmer.
• STEP 9.Cover the pot and transfer it to the preheated oven.
• STEP 10.Cook for 2 to 2 1/2 hours, or until the lamb shanks are tender and the meat easily falls off the bone.
• STEP 11.Remove the pot from the oven and transfer the lamb shanks to a serving platter.
• STEP 12.Skim off any excess fat from the cooking liquid and strain it into a saucepan.
• STEP 13.Simmer the cooking liquid over medium heat until it has reduced and thickened into a glaze.
• STEP 14.Brush the glaze over the lamb shanks and serve.
• STEP 15.Garnish with fresh cranberries and rosemary, if desired.

Cooking Tips

• For extra flavor, marinate the lamb shanks in the cranberry glaze for a few hours or overnight before cooking.
• If you don't have an oven-safe pot or Dutch oven, you can transfer the lamb shanks and cooking liquid to a baking dish before placing it in the oven.
• Serve the lamb shanks with mashed potatoes or roasted vegetables for a complete meal.

Storage and Serving

• Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb shanks in a covered baking dish and heat in a preheated oven at 325°F (165°C) until warmed through.
• Serve the lamb shanks with the cranberry glaze on top and garnish with fresh cranberries and rosemary, if desired.