Luxurious lamb shanks slowly braised in a rich marsala wine sauce, infused with subtle aromatic spices, creating a tender and deeply flavorful dish.

Servings: 2 servings
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes

Ingredients

• 2 lamb shanks
• 1/2, chopped onion
• 1 clove, minced garlic
• 1.5 tablespoons vegetable oil
• 1/2 teaspoon, or to taste salt
• 1/4 teaspoon, or to taste black pepper
• 0.2 teaspoon ground ginger
• 0.5 teaspoon ground cinnamon
• 0.05 teaspoon, freshly grated nutmeg
• 1 tablespoon honey
• 1.25 tablespoons marsala
• 1.5 cups water or beef broth
• 1 tablespoon, for garnish chopped blanched almonds (or pistachios)

Instructions

1. Preheat oven to 160°C (325°F). Season lamb shanks generously with salt and pepper.
2. Heat 1.5 tablespoons of vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides until well-caramelized. Remove and set aside.
3. Add the chopped 1/2 onion to the pot and sauté until softened, about 5 minutes. Add the minced 1 clove garlic, ground ginger, ground cinnamon, and nutmeg. Cook for 1 minute until fragrant.
4. Return the lamb shanks to the pot. Pour in the marsala, allowing it to simmer for 1 minute to deglaze the pot.
5. Add 1.5 cups of water or beef broth and stir in the honey.
6. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2.5 hours, or until the lamb is exceptionally tender.
7. Carefully remove the shanks from the pot. Skim any excess fat from the braising liquid. If the sauce is too thin, reduce it over medium-high heat until it reaches your desired consistency.
8. Serve the braised lamb shanks with the rich marsala sauce, garnished with chopped blanched almonds or pistachios.