Spicy Braised Lamb Shanks Recipe
Looking for a Thanksgiving alternative for turkey? Search no further than this spicy braised lamb shanks recipe for a warm, comforting, and flavor-packed centerpiece for your feast!
Lamb shanks make for a simple yet delicious centerpiece for any holiday meal or cold-weather dinner. While they take a couple of hours to cook down and become tender, braising the lamb shanks means that you can start with some initial intensive cooking, and then just set it into your oven on a lower temperature. That leaves you time to prepare the rest of the meal or take a well-deserved break.
This recipe packs all of the flavor into the braising liquid as well to make it an unforgettable recipe. At the heart of these spicy braised lamb shanks is Lee Kum Kee Hoisin Sauce, which serves as a flavorful foundation for the braising liquid. For spice, there's Lee Kum Kee Chili Garlic Sauce, which adds a kick of heat and garlicky flavor that pairs perfectly with lamb. Finally, to round everything out with a salty and umami punch is Lee Kum Kee Panda Brand Oyster Flavored Sauce.
Lastly, for garnish, this is paired with a simple salad of pickled onions and fresh herbs to add acidity and freshness to the lamb shanks. It's great with traditional Thanksgiving sides like mashed potatoes and green beans, or you can serve with some rice to soak up all of the braising liquid as well!
What You Will Need
Ingredients
- 2 lamb shanks
- 1 Tbsp. olive oil
- 1 (14.5 oz.) can crushed tomatoes
- 1 1/2 cups low-sodium chicken stock (add more if needed)
- -- FOR THE PICKLED ONION SALAD --
- 1 cup fresh cilantro leaves
- ½ cup prepared pickled red onions, drained
- 1 tsp. lemon zest
- 1 Tbsp. olive oil
- Pinch of kosher salt
Seasoning
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 medium yellow onion, diced
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. ground cumin
- ½ tsp. ground cinnamon
- 2 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
Made with
Lee Kum Kee products
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How to make it
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Brown the lamb: Preheat oven to 325°F. Season lamb shanks with salt and pepper. Heat olive oil in a large dutch oven over medium-high heat. Working in batches if needed, brown lamb on all sides, about 6–8 minutes per batch. Transfer to a plate.
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Build the braising liquid: Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add Lee Kum Kee Minced Garlic, cumin, and cinnamon; cook for 1 minute. Stir in Lee Kum Kee Hoisin Sauce, Lee Kum Kee Chili Garlic Sauce, and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Add crushed tomatoes and chicken stock, scraping up any browned bits from the bottom of the pot.
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Braise the lamb: Return lamb and any accumulated juices to the pot. The liquid should reach about ⅔ of the way up the shanks, add a little more stock if needed. Bring to a simmer, cover, and transfer to the oven. Braise for 2½–3 hours, turning halfway through, until very tender.
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Reduce braising liquid and make the salad: Remove the lid and increase oven temperature to 350°F. Cook uncovered for 20–30 minutes, until the lamb is lightly browned and the sauce has thickened. Meanwhile, gently toss cilantro, pickled red onions, lemon zest, olive oil, and salt.
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Serve: Spoon braising sauce into shallow bowls or onto a serving platter. Top with lamb shanks, additional sauce, and the pickled onion herb salad. Serve with mashed potatoes or sides of jasmine rice.
We've got more classic holiday recipes, as well as many with a flavorful Asian twist. Head to our recipes page to find all of these and more!
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