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Braised Lamb Shanks

Sweet honey and cinnamon play up the tart lemon juice and hot red pepper flakes, infusing the lamb with a perfect balance of flavors.

Anita Jacobson
Culinary Instructor
  • Serves 4
  • |
  • prep time: 15 minutes
  • |
  • cook time: 2 hours, 30 minutes
  • 4 lamb shanks
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 medium red onions, thinly sliced
  • 1 Tbsp. finely chopped fresh ginger
  • 4 cloves garlic, sliced
  • 2 tsp. paprika
  • ½ tsp. crushed red pepper flakes
  • 1 jar Bertolli® Fire Roasted Tomato Sauce
  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey
  • 1 cinnamon stick
  • 1 Tbsp. soy sauce
  • 2 lbs. sweet potatoes, peeled and cut into 2 in.-thick slices
1. Season lamb, if desired, with salt and pepper.

2. Heat Olive Oil in deep 12-inch skillet over medium-high heat and brown lamb, turning once, about 30 minutes. Remove lamb from skillet and set aside.

3. Add onions to same skillet and cook, stirring occasionally, 5 minutes or until lightly golden. Stir in ginger, garlic, paprika, red pepper flakes and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in remaining ingredients except potatoes and lamb. Return to a boil over high heat. Reduce heat to low, then return lamb to skillet. Simmer covered 1 hour.

4. Stir in potatoes and simmer covered an additional 1 hour or until potatoes and lamb are tender.