Braised Lamb Shanks with Lemon Confit

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By Michael Ruhlman

Published 2011

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Few other braised meats can achieve the richness and depth of braised lamb shanks. This recipe seasons the braising liquid with spices associated with Moroccan cooking. Try to find the ras-el-hanout, a north African spice blend that is like curry. It adds extra depth of flavor, but the recipe is delicious without it. If you can’t find it, it’s easy to make; there are a number of recipes online.

Like most braised meats, the shanks are best cooked one to three days before servi