Citrus Braised Lamb Shanks with Green Harissa Recipe

Citrus Braised Lamb Shanks with Green Harissa are a revelation. Honestly, before I first attempted this recipe, lamb shanks were something I relegated to restaurant menus, thinking them too complex or time-consuming for a weeknight dinner at home. Boy, was I wrong. This recipe transformed my perception entirely. The vibrant citrus notes cut through the richness of the lamb beautifully, while the green harissa adds a layer of herbaceous heat that’s both intriguing and comforting. The first time I made it, the aroma alone filled the kitchen with a promise of something special. And it delivered. My family, typically a tough crowd when it comes to trying new dishes, devoured it. The lamb was fall-off-the-bone tender, infused with the bright, zesty flavors of orange and lemon, and that subtle kick from the green harissa kept everyone coming back for more. It’s become a firm favorite in our household, perfect for a cozy weekend dinner or even special enough to impress guests. If you’re looking for a lamb shank recipe that’s both impressive and surprisingly approachable, look no further. This Citrus Braised Lamb Shanks with Green Harissa is a game-changer.

Ingredients

To create this symphony of flavors, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in the final dish, contributing to the depth and complexity that makes this recipe so exceptional. Let’s break down the ingredient list, highlighting the importance of each element and suggesting tips for sourcing the best produce.

• 4 Lamb Shanks (approximately 1-1.5 lbs each): The star of the show, lamb shanks offer a rich, meaty flavor that deepens beautifully during braising. Look for meaty shanks with a good amount of marbling. Bone-in shanks are essential for maximum flavor and gelatin release, which contributes to the luscious braising liquid. If possible, source lamb from a reputable butcher or farmer’s market for the best quality and flavor. Consider asking your butcher to trim any excess fat for you, although a little fat is desirable for rendering and flavor.
• 2 tablespoons Olive Oil: A good quality olive oil is essential for searing the lamb shanks and building the flavor base of the braise. Extra virgin olive oil is recommended for its rich flavor and health benefits. Its fruity notes will complement the citrus and herbs in the dish.
• 1 large Onion, roughly chopped: Onions form the aromatic foundation of many braises, and this recipe is no exception. A large yellow onion provides a mellow sweetness that balances the acidity of the citrus and the heat of the harissa. Roughly chopping is sufficient as the onion will break down during the long braising process, contributing to the sauce’s body and flavor.
• 4 cloves Garlic, minced: Garlic is another crucial aromatic, adding pungent depth and complexity. Freshly minced garlic is always preferable to pre-minced for its superior flavor. Minced garlic releases its flavors quickly, infusing the braising liquid and lamb shanks with its characteristic aroma.
• 1 inch Ginger, peeled and grated: Fresh ginger introduces a warm, spicy, and slightly sweet note that complements both the lamb and the citrus. Grated ginger disperses its flavor evenly throughout the dish. Peel the ginger using a spoon for easy removal of the skin.
• 1 Red Bell Pepper, cored, seeded, and roughly chopped: Red bell pepper adds a touch of sweetness and vegetal notes to the braise. Its vibrant color also contributes visually to the finished dish. Roughly chopping ensures it breaks down during cooking, adding to the sauce’s texture and flavor.
• 1 Orange, zested and juiced: Orange zest and juice are key components of the citrus element, providing bright, sweet, and tangy notes. Use a microplane or fine grater to zest the orange, being careful to only zest the orange part of the peel and avoid the bitter white pith. Freshly squeezed orange juice is essential for the best flavor.
• 1 Lemon, zested and juiced: Lemon adds a sharper, more acidic citrus note that balances the sweetness of the orange and cuts through the richness of the lamb. Similar to the orange, zest the lemon carefully and use freshly squeezed lemon juice.
• 1 cup Dry White Wine: Dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds acidity and depth of flavor to the braising liquid. The alcohol cooks off during the braising process, leaving behind complex flavors that enhance the overall dish. If you prefer not to use wine, you can substitute with chicken broth or vegetable broth for a slightly less complex but still delicious result.
• 2 cups Chicken Broth: Chicken broth forms the base of the braising liquid, adding moisture and savory depth. Low-sodium chicken broth is recommended to control the salt level of the dish. Homemade chicken broth is always best, but high-quality store-bought broth is perfectly acceptable.
• 1/2 cup Green Harissa Paste: Green harissa paste is the secret ingredient that elevates this dish, providing herbaceous heat and complex flavor. Green harissa, unlike red harissa, is typically made with green chilies, herbs like cilantro and mint, and spices. Its flavor profile is brighter and more vibrant, complementing the citrus beautifully. You can find green harissa paste in most well-stocked supermarkets or specialty food stores. Adjust the amount of harissa to your spice preference; start with 1/4 cup if you are sensitive to heat and add more to taste.
• 1 teaspoon Ground Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that enhances the overall spice profile of the dish and complements both the lamb and the harissa.
• 1 teaspoon Ground Coriander: Coriander contributes a citrusy, slightly sweet, and warm flavor that pairs perfectly with the other spices and citrus in the recipe.
• 1/2 teaspoon Salt, or to taste: Salt is essential for seasoning and enhancing the flavors of all the ingredients. Start with 1/2 teaspoon and adjust to taste throughout the cooking process. Sea salt or kosher salt is recommended.
• 1/4 teaspoon Black Pepper, or to taste: Freshly ground black pepper adds a touch of spice and depth. Adjust to taste.
• Fresh Cilantro, chopped, for garnish (optional): Fresh cilantro provides a bright, herbaceous garnish that complements the green harissa and adds a final touch of freshness to the dish.
• Lemon wedges, for serving (optional): Lemon wedges offer an extra burst of acidity to brighten the dish further at the table.

Instructions

Now that we have all our ingredients prepped and ready, let’s move on to the cooking process. These step-by-step instructions will guide you through creating these incredibly flavorful and tender Citrus Braised Lamb Shanks with Green Harissa. Don’t be intimidated by the length of the instructions; each step is straightforward, and the result is well worth the effort.

1. Preheat Oven to 325°F (160°C): Begin by preheating your oven to 325°F (160°C). This lower oven temperature is ideal for slow braising, ensuring the lamb shanks become incredibly tender without drying out. Preheating the oven ensures a consistent cooking temperature from the start.
2. Season Lamb Shanks: Pat the lamb shanks dry with paper towels. This step is important for achieving a good sear. Season the lamb shanks generously on all sides with salt and black pepper. Don’t be shy with the seasoning, as this is the primary opportunity to season the meat directly.
3. Sear Lamb Shanks: Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering hot, carefully add the lamb shanks to the pot. Sear them on all sides until they are deeply browned, about 3-4 minutes per side. Searing is crucial for developing rich, complex flavors. The Maillard reaction, which occurs during searing, creates flavorful compounds that enhance the overall taste of the dish. Work in batches if necessary to avoid overcrowding the pot, which can lower the temperature and prevent proper searing. Remove the seared lamb shanks from the pot and set aside.
4. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. Once the onion is softened, add the minced garlic and grated ginger. Sauté for another minute until fragrant, being careful not to burn the garlic. The aromatics build the flavor base of the braising liquid.
5. Add Bell Pepper and Spices: Add the roughly chopped red bell pepper to the pot and sauté for another 3-4 minutes, until slightly softened. Stir in the ground cumin and ground coriander and cook for 30 seconds more, until fragrant. Toasting the spices briefly in the hot pot enhances their aroma and flavor.
6. Deglaze with White Wine: Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon or spatula to deglaze. This process loosens any browned bits (fond) that have stuck to the bottom of the pot during searing. These browned bits are packed with flavor and will contribute to a richer braising liquid. Let the wine simmer for 1-2 minutes to reduce slightly.
7. Add Citrus and Broth: Stir in the orange zest, orange juice, lemon zest, and lemon juice. Add the chicken broth and green harissa paste. Stir well to combine all the ingredients and ensure the green harissa is evenly distributed.
8. Return Lamb Shanks to Pot: Return the seared lamb shanks to the pot, nestling them into the braising liquid. The liquid should come about halfway up the shanks. If necessary, add a little more chicken broth to reach this level.
9. Braise in Oven: Bring the braising liquid to a simmer on the stovetop. Then, cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3-3.5 hours, or until the lamb shanks are incredibly tender and easily pull away from the bone. The long, slow braising process is what breaks down the tough connective tissue in the lamb shanks, resulting in melt-in-your-mouth tenderness. Check the lamb shanks after 3 hours. They are done when a fork inserted into the thickest part of the shank meets very little resistance.
10. Shred Lamb and Reduce Sauce (Optional): Once the lamb shanks are tender, carefully remove them from the pot and set aside. If you prefer a thicker sauce, you can reduce the braising liquid. Place the Dutch oven back on the stovetop over medium-high heat and bring the sauce to a simmer. Simmer uncovered, stirring occasionally, until the sauce has reduced to your desired consistency, about 10-15 minutes. While the sauce is reducing, shred the lamb meat from the bones using two forks. Discard the bones and any excess fat.
11. Combine Lamb and Sauce: Return the shredded lamb meat to the pot with the reduced sauce. Stir to combine and heat through. Taste and adjust seasoning with salt and pepper if needed.
12. Serve: Serve the Citrus Braised Lamb Shanks with Green Harissa hot, garnished with fresh cilantro and lemon wedges, if desired. See the “How to Serve” section for serving suggestions.

Nutrition Facts

(Estimated, per serving, based on 4 servings)

• Servings: 4
• Calories per serving: Approximately 650-750 calories (This is an estimate and can vary based on the size of the lamb shanks, the amount of fat, and specific ingredients used. It’s always best to use a nutrition calculator for precise values if needed).

Please note: These are estimated nutrition facts and can vary depending on specific ingredients, portion sizes, and cooking methods. The calorie count is primarily influenced by the lamb shank itself and the olive oil used. The vegetables and broth contribute to the nutritional value with vitamins, minerals, and fiber, but are lower in calories compared to the lamb. For a more accurate nutritional breakdown, use a recipe analyzer tool, inputting the specific brands and quantities of ingredients you use.

Preparation Time

• Prep time: 30-40 minutes (This includes chopping vegetables, zesting and juicing citrus, mincing garlic and ginger, and searing the lamb shanks).
• Cook time: 3-3.5 hours (Braising time in the oven).
• Total time: Approximately 3 hours 30 minutes – 4 hours 10 minutes

While the total time might seem lengthy, most of it is hands-off braising time in the oven. The active preparation time is relatively short, making this recipe manageable even on a weekend evening. You can also break down the prep work by chopping vegetables and zesting citrus ahead of time.

How to Serve

Citrus Braised Lamb Shanks with Green Harissa is a versatile dish that can be served in numerous delicious ways. Its rich and flavorful profile pairs beautifully with a variety of accompaniments. Here are some serving suggestions to inspire you:

• Creamy Polenta: The creamy texture of polenta provides a wonderful contrast to the tender, shredded lamb and flavorful sauce. Polenta soaks up the braising liquid beautifully, creating a comforting and satisfying meal.
• Mashed Potatoes: Classic mashed potatoes are always a winning side dish for braised meats. Their smooth and buttery texture complements the richness of the lamb and sauce. Consider adding roasted garlic or herbs to your mashed potatoes for extra flavor.
• Couscous: Fluffy couscous is a light and versatile grain that pairs well with the Moroccan-inspired flavors of this dish. You can toss couscous with chopped herbs, dried fruit, or toasted nuts for added texture and flavor.
• Quinoa: For a healthier option, quinoa is a protein-rich and gluten-free grain that provides a nutritious base for the lamb shanks. Similar to couscous, quinoa can be enhanced with herbs, vegetables, or a drizzle of olive oil.
• Roasted Root Vegetables: Roasted root vegetables like carrots, parsnips, and potatoes offer a naturally sweet and earthy counterpoint to the citrusy lamb. Roast them alongside the lamb shanks in the oven for a complete and satisfying meal.
• Crusty Bread: Don’t forget crusty bread for soaking up every last drop of the delicious braising sauce. Sourdough, baguette, or ciabatta are all excellent choices.
• Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the lamb. The acidity of the vinaigrette will cut through the richness and cleanse the palate.
• Garnishes:
  • Fresh Cilantro: Chopped fresh cilantro adds a bright, herbaceous finish.
  • Lemon Wedges: Lemon wedges allow for an extra squeeze of citrus at the table, brightening the flavors further.
  • Toasted Pine Nuts or Almonds: For added texture and nutty flavor, sprinkle toasted pine nuts or slivered almonds over the finished dish.
  • Yogurt or Greek Yogurt: A dollop of plain yogurt or Greek yogurt can provide a cooling and tangy contrast to the spiced lamb.

Additional Tips for Success

To ensure your Citrus Braised Lamb Shanks with Green Harissa are a resounding success, keep these helpful tips in mind:

1. Don’t Skip the Searing: Searing the lamb shanks is a crucial step for developing deep, rich flavor. It’s tempting to skip it to save time, but the browned exterior of the lamb contributes significantly to the overall taste of the dish. Take the time to sear each shank properly on all sides.
2. Use Bone-In Lamb Shanks: Bone-in lamb shanks are essential for maximum flavor and tenderness. The bones release collagen during braising, which breaks down into gelatin and enriches the braising liquid, creating a more luscious sauce and incredibly tender meat.
3. Adjust Harissa to Your Spice Preference: Green harissa can vary in heat level depending on the brand and recipe. Start with a smaller amount (1/4 cup) if you are sensitive to spice and taste as you go. You can always add more harissa to reach your desired level of heat.
4. Braise Low and Slow: Braising at a lower oven temperature (325°F/160°C) for a longer period is key to tender lamb shanks. Rushing the braising process at a higher temperature can result in tough, dry meat. Patience is key for achieving fall-off-the-bone tenderness.
5. Taste and Adjust Seasoning: Throughout the cooking process, especially towards the end of braising, taste the sauce and adjust seasoning as needed. You may need to add more salt, pepper, or even a touch more citrus juice to balance the flavors to your liking.

FAQ Section

Q1: Can I use red harissa instead of green harissa?

A: While green harissa is specifically recommended for this recipe because its herbaceous and brighter flavor profile complements the citrus beautifully, you can use red harissa if that’s what you have available. Red harissa will impart a different flavor profile, often being spicier and more smoky. The dish will still be delicious, but the overall flavor will be less citrusy and more intensely spiced. Consider using a milder red harissa if you are concerned about overpowering the other flavors.

Q2: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Sear the lamb shanks on the stovetop as instructed, and then sauté the onions, garlic, ginger, and bell pepper in the same pan. Deglaze with white wine and then transfer all ingredients, including the lamb shanks and remaining braising ingredients, to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the lamb shanks are very tender. You may need to reduce the braising liquid on the stovetop after slow cooking if it is too thin.

Q3: What if I don’t have white wine? Can I substitute something else?

A: If you don’t have dry white wine, you can substitute it with chicken broth or vegetable broth. The wine adds acidity and complexity, but using broth will still create a flavorful braising liquid. You could also add a tablespoon of white wine vinegar or lemon juice to the broth for a touch of acidity to mimic the wine’s effect.

Q4: Can I make this recipe ahead of time?

A: Absolutely! This recipe is perfect for making ahead of time. In fact, braised dishes often taste even better the next day as the flavors have had more time to meld and deepen. Prepare the lamb shanks as instructed, and then let them cool slightly before storing them in the braising liquid in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the oven until heated through, shredding the lamb and reducing the sauce if desired during the reheating process.

Q5: What are good side dishes to serve with these lamb shanks?

A: As mentioned in the “How to Serve” section, creamy polenta, mashed potatoes, couscous, quinoa, and roasted root vegetables are all excellent side dishes. Crusty bread is also a must for soaking up the delicious sauce. A simple green salad provides a refreshing counterpoint to the richness of the lamb. Choose one or two side dishes that appeal to you and complement the overall meal.

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