1. Season the lamb shanks generously with salt, pepper, cumin, and coriander on all sides.
2. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat and sear the shanks until deeply browned; remove and set aside.
3. Reduce heat to medium, add butter, and sauté onions, carrots, and garlic until softened and translucent.
4. Deglaze the pot with balsamic vinegar, scraping the bottom to incorporate the fond.
5. Return the shanks to the pot, then add the honey, cinnamon stick, star anise, thyme, and rosemary.
6. Pour in the stock until the lamb is approximately two-thirds submerged.
7. Cover with a tight-fitting lid and braise in a preheated oven at 150°C (300°F) for 3 hours, basting every hour.
8. Carefully remove the tender shanks and strain the braising liquid through a fine-mesh chinois into a clean saucepan.
9. Reduce the liquid over high heat until it forms a thick, syrupy glaze; coat the lamb shanks with the reduction before serving.
Généré par IA
The lamb is ready when the meat pulls away easily from the bone with a fork and is tender enough to be cut with the side of a spoon.
Yes, this dish tastes even better the next day as the flavors continue to develop while refrigerated in the braising liquid.
These shanks pair beautifully with creamy garlic mashed potatoes, buttery polenta, or roasted root vegetables to soak up the balsamic reduction.
Slow-braised lamb shanks infused with aromatic spices and wildflower honey until falling off the bone. A quintessential French bistro classic finished with a glossy balsamic reduction.
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