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How to Make Saba-Braised Lamb Shanks - A Step-by-Step Guide

If you're in the mood for a hearty, savory dish that's sure to impress, look no further than saba-braised lamb shanks. This recipe takes tender, succulent lamb shanks and braises them in a rich, flavorful sauce made with saba, a sweet and tangy Italian condiment made from grape must. The result is a dish that's both elegant and comforting, perfect for a special occasion or a cozy night in.

The key to making the perfect saba-braised lamb shanks is patience. The shanks are first seare...

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Ingredients

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • ½ teaspoon dried rosemary
  • 1 large onion, sliced
  • 6 cloves garlic, crushed
  • 1 cup chicken broth
  • ⅓ cup saba
  • ½ teaspoon chopped fresh rosemary

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 30 mins
  • Total Time: 3 hrs 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
  • Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
  • Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
  • Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
  • Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
  • Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
  • Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.

    • Nutrition

    334 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 82mg
    • Sodium: 1035mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 26g
    • Vitamin C: 5mg
    • Calcium: 38mg
    • Iron: 3mg
    • Potassium: 408mg

    Categories

    Braised recipes
    Lamb recipes
    Italian recipes
    Meat recipes