Braised Lamb Shanks with Prunes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 1-pound lamb shanks |
6 tablespoons olive oil, divided |
1 large onion, halved, sliced |
1 large carrot, peeled, sliced |
1 cup pitted prunes (about 6 ounces) |
1 large head of garlic, halved crosswise |
1/4 teaspoon cardamom seeds from about 5 crushed green cardamom pods |
2 cups beef broth |
1 cup low-salt chicken broth |
Directions:
1. Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
2. Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.
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