Simple Braised Lamb
Simple Braised Lamb Recipe
Food Artist and Chef Rebecca Taylor from @Souley_Nourished uses Super King Markets to source for all her dinners and events. She finds unique and exotic ingredients not commonly seen around the LA and Orange County areas to help her curate refreshed classic recipes.
Enjoy this simple braised lamb shanks w/ garlic turmeric yogurt, black quinoa + zingy slaw.
Ingredients You’ll Need-
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Lamb Shanks (fresh from Super King Markets)
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Olive oil (for searing)
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Stock (to cover the meat halfway)
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Aromatics: garlic, herbs, peppercorns
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For Yogurt Sauce:
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Greek yogurt
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Turmeric
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Lemon juice
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Garlic
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Olive oil
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For Slaw:
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Pickled turnips
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Grape tomatoes
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Lemon juice
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Olive oil
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Sumac
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Cooked grain of your choice (e.g., black quinoa)
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Fresh mint for garnish
Step-by-Step Instructions
Sear the Lamb
- Season the lamb shanks generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot (but not smoking), add the lamb shanks and sear them on all sides until they develop a deep golden-brown crust. This will take about 4-5 minutes per side.
- Once seared, remove the lamb shanks from the pot and set them aside.
Braise the Lamb
- Reduce the heat to medium-low. Add enough stock to the pot to cover the lamb shanks halfway. This will provide the liquid necessary for braising.
- Add the aromatics to the pot: smashed garlic cloves, sprigs of fresh herbs (rosemary, thyme, or oregano), and whole peppercorns.
- Bring the stock to a gentle simmer, then cover the pot with a lid. Transfer the pot to a preheated 350°F (175°C) oven.
- Braise the lamb for 2.5 hours or until the meat is tender and easily pulls away from the bone.
Prepare the Garlic Turmeric Yogurt Sauce
- In a small mixing bowl, whisk together the Greek yogurt, turmeric, lemon juice, minced garlic, and olive oil. This creates a creamy, tangy sauce with a hint of warmth from the turmeric.
- Taste the sauce and adjust the seasoning with salt, more lemon juice, or olive oil if desired.
- Set the sauce aside and refrigerate until ready to serve.
Prepare the Zingy Slaw
- Julienne the pickled turnips into thin strips and slice the grape tomatoes in half.
- In a large bowl, combine the turnips and tomatoes.
- Add the lemon juice, olive oil, and sumac. Toss everything together to combine. The pickled turnips will add a tangy crunch, while the sumac will bring a bright, citrusy flavor to the slaw.
Cook the Grain
- Cook your grain of choice (black quinoa is a great option for its nutty flavor and texture). Rinse the quinoa under cold water, then cook it according to package instructions (generally 1 part quinoa to 2 parts water, simmered for about 15 minutes).
- Fluff the quinoa with a fork and set it aside.
Plate the Dish:
- To assemble, place a spoonful of cooked grain (black quinoa or your choice) at the base of each plate.
- Top with a lamb shank, ensuring the meat is fork-tender and falling off the bone. Spoon some of the flavorful braising liquid over the lamb for extra richness.
- Drizzle the garlic turmeric yogurt sauce over the lamb or serve it on the side.
- Add a generous portion of the pickled turnip slaw on top or alongside the lamb.
- Garnish with fresh mint leaves for a burst of freshness.
- Optionally, drizzle a little more olive oil and any remaining juices from the braising pot over the dish.
FAQs
Can I use a different cut of lamb instead of lamb shanks?
Yes, you can substitute lamb shanks with other cuts such as lamb shoulder or leg of lamb. However, keep in mind that lamb shanks are particularly ideal for braising due to their connective tissue, which breaks down during slow cooking, making the meat tender and flavorful. If using a different cut, adjust the cooking time accordingly to ensure the meat becomes tender.
Can I make this recipe with a different type of meat?
Yes, you can substitute the lamb with other meats like beef shanks, pork, or even chicken (though chicken will require a much shorter cooking time). Beef shanks would provide a similar texture and richness as lamb, while pork might offer a slightly sweeter flavor profile. Adjust the cooking time based on the cut of meat you choose.
Do I need to sear the lamb before braising it?
Yes, searing the lamb on all sides before braising helps develop a deep, rich flavor and enhances the color of the meat. It also creates a flavorful crust that adds to the dish’s overall taste. Be sure to sear the lamb in hot oil until it is nicely browned before adding the stock and aromatics.
What can I use instead of Greek yogurt for the yogurt sauce?
If you prefer not to use Greek yogurt, you can substitute it with regular yogurt, sour cream, or even a dairy-free option like coconut yogurt or cashew cream. Keep in mind that these substitutes may alter the flavor and texture slightly, but they will still work well with the turmeric and lemon.
Can I make this dish ahead of time?
Yes, this dish can be made ahead. The lamb shanks can be braised and stored in the fridge for up to 2-3 days. When ready to serve, reheat the lamb in its juices, either in the oven or on the stovetop. The yogurt sauce and slaw can also be prepared ahead of time and kept in the refrigerator until serving.
Can I use regular olive oil instead of extra virgin olive oil?
Yes, you can use regular olive oil instead of extra virgin olive oil, especially for cooking purposes like searing. However, extra virgin olive oil has a richer flavor, which can add more depth to your sauce and slaw. If you’re using it in the yogurt sauce, extra virgin olive oil is preferred for its robust flavor.
Pair your braised lamb with roasted potatoes, or try our Lamb Chop & Roasted Potatoes recipe for a complete, satisfying meal.
For more recipes follow Rebecca Taylor on Instagram