Lamb Shanks with Rice Pilaf

September 23, 2020
Created by Harmons
2 hours
Serves 4
  • Lamb
  • Canola oil
  • 4 lamb shanks
  • Salt and freshly ground pepper
  • 8 Tbsp butter, divided
  • 2 cloves garlic, minced, divided
  • 4 1/2 cups red wine, such as pinot noir
  • 2 Tbsp chopped fresh flat-leaf parsley, divided
  • 1/2 tsp crushed dried marjoram
  • Dash of mace
  • 1/4 cup unbleached all-purpose flour
  • 2 lemons, zested and juiced, divided
  • 3/4 cup long-grain rice, such as jasmine
  • Salt

Liberally season lamb shanks with salt and pepper.

In a large Dutch oven over medium-high heat, add enough oil to coat bottom of pan. Sear lamb on all sides, 7-10 minutes total. Once lamb is seared, add 2 tablespoons butter. Add 1/2 of garlic and cook until fragrant, about 30 seconds. Add 3 cups broth, cover, reduce heat to low, and simmer for 80 minutes. Stir in wine, 1 tablespoon parsley, marjoram, and mace, cover and continue to cook until meat is tender, another 60 minutes.

In a saucepan over medium heat, melt 4 tablespoons butter and stir in flour. Combine well to prevent clumps. Cook until light brown, about 5 minutes. Whisk butter-flour mixture with mixture in Dutch oven and cook until thickened. Sprinkle zest and pour juice of 1 lemon over lamb shanks.

Meanwhile, in another saucepan over medium-high heat, melt remaining 2 tablespoons butter. Add rice, remaining 1 1/2 cups broth, remaining zest and juice of 1 lemon, and salt. Bring to a boil, reduce heat to low, cover, and cook for 30 minutes. Turn off heat, uncover, and fluff with a fork. Serve with lamb shanks. Garnish with remaining 1 tablespoon parsley.