Dinner · Spanish · 25 min
Smoked Paprika & Saffron Braised Lamb Shanks with White Beans and Gremolata
- Calories
- 2170
- Protein
- 180g
- Carbs
- 96g
- Fat
- 115g
Ingredients
- 2 x 14 oz (397 g) lamb shanks Lamb shanks, bone-in
- 3 tbsp (45 ml) Extra virgin olive oil
- 1 medium (150 g) Yellow onion, medium, chopped
- 2 medium (120 g) Carrots, medium, chopped
- 2 stalks (100 g) Celery stalks, chopped
- 4 cloves (20 g) Garlic cloves, minced
- 2 tbsp Smoked paprika
- 1 tbsp Sweet paprika
- 1/4 tsp Saffron threads
- 1 can (14.5 oz / 411 g) Crushed tomatoes, canned
- 1 cup (240 ml) Dry white wine
- 3 cups (720 ml) Low-sodium beef broth
- 1 Bay leaf
- 2 cans (15 oz / 425 g each) Cannellini beans, cooked, rinsed and drained
- 1/4 cup (15 g) Fresh parsley, finely chopped
- 1 tsp Lemon zest
- 1 clove (5 g) Garlic, minced (for gremolata)
- to taste Flaky sea salt
- to taste Freshly ground black pepper
Method
- 01Pat the lamb shanks thoroughly dry with paper towels. Season generously all over with salt and freshly ground black pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Sear the lamb shanks on all sides until deeply golden brown and a beautiful crust has formed, about 8-10 minutes total. This browning is crucial for flavor. Remove the shanks and set aside.
- 02Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 6-8 minutes. Don't rush this step; it builds a sweet base. Add the minced garlic, smoked paprika, sweet paprika, and saffron threads. Cook, stirring constantly, until fragrant, about 1 minute. This blooms the spices and deepens their flavor.
- 03Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, about 3 minutes. Stir in the crushed tomatoes, beef broth, and bay leaf. Bring the mixture to a simmer.
- 04Return the seared lamb shanks to the pot, nestling them into the liquid. The liquid should come about two-thirds of the way up the shanks. If not, add a little more broth or water. Bring back to a gentle simmer, then cover the pot tightly with a lid. Transfer the Dutch oven to a preheated oven at 325 deg F (160 deg C).
- 05Braise for 2.5 to 3 hours, or until the lamb is fork-tender and practically falling off the bone. Check periodically and add a splash more broth if the liquid level gets too low. The kitchen will fill with an incredible aroma as it braises.
- 06While the lamb braises, prepare the gremolata. In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic. Stir to combine and set aside.
- 07Once the lamb is tender, carefully remove the shanks from the pot and set aside. Remove and discard the bay leaf. Skim off any excess fat from the surface of the braising liquid. Stir in the rinsed and drained cannellini beans. Bring the sauce to a simmer over medium heat and cook for 5-10 minutes, allowing the beans to heat through and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper.
- 08To serve, spoon a generous portion of the white beans and sauce into shallow bowls. Place a lamb shank on top of the beans. Sprinkle liberally with the fresh gremolata. Serve immediately, allowing guests to pull the tender lamb off the bone right in their bowls.
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