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Braised Lamb Shanks with rosemary, red wine, & dates

Lamb is considered a delicacy in Israel. It is often prepared to mark special occasions, and many families cook it as part of holiday meals, like Rosh Hashanah (the Jewish New Year). All lamb lovers know that this meat has a strong flavor and aroma. This recipe tries to compliment those distinct features while rounding them out. By adding some local favorites — like rosemary, dates, and red wine — you can take your lamb dish to another level.
7 / 10
cook time:
3 h
Lamb shanks 4-6 Head
Red wine 1 ¾ Cup
Grape juice ¼ Cup
Rosemary 4 Springs
Dates, pitted & roughly chopped 6 Head
Garlic, cut in half (sideways) 1 Head
Tomato paste 3 Tbsp
Cinnamon ¼ teaspoon
Soup stock (veggie, chicken, or beef) 1 ½ Cup
Dead sea Salt
Ground black pepper
Israeli Olive oil
Step 1
Preheat the oven to 330°F (165°F).
Step 2
Pat the lamb shanks dry with a paper towel and season with ground pepper. Place a large ovenproof casserole pot on medium-high heat and heat one tablespoon of olive oil. Sear the lamb shanks until lightly browned on all sides, remove the pot from the heat, and transfer the lamb shanks to a plate.
Step 3
One the pot has cooled, add the tomato paste and mix. Add the wine and scrape any caramelization from the bottom of the pot. Then add the grape juice, dates, cinnamon, and 2 sprigs of rosemary. Season with salt and pepper.
Step 4
Add the soup stock, mix well, then place the lamb shanks back in the pot, along with the garlic halves. If you don't have a big enough pot, you can sear the lamb shanks and then transfer them to a baking dish and cover them with the liquid.
Step 5
Cover with foil and place in the preheated oven for 2.5 hours, or until the meat is tender and falling off the bone. If the sauce has not thickened as much as you'd like, remove the shanks from the pot and place the pot back onto the stove, then simmer for 5-10 minutes until the sauce has reduced to your preference.
Step 6
Season once more to taste with salt and pepper and lightly toss 2 more sprigs of rosemary in the sauce before serving.
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