What’s crackin’, good people? This is Marwin your flavor DJ, spinning the tastiest tracks from the culinary scene. Today’s headliner? A delicious apple cider braised lamb shank with a funky twist of suya spice and peanut butter.
Imagine tender, fall-off-the-bone lamb shanks slow-cooked in a rich apple cider-infused broth with hints of smoky suya spice and creamy peanut butter. This dish is bold, soulful, and unapologetically delicious.
It’s a fusion of West African-inspired maafe food and hearty, rustic braising techniques that’ll have your taste buds grooving.
Braised lamb shanks are the epitome of comfort food, perfect for those cozy dinners that warm you from the inside out. Most braised shank recipes call for a rich red wine sauce seasoned with tomato paste as the braising liquid. This cider-based braise offers waaaayyyy more complexity.
These slow-cooked lamb shanks are tender, flavorful, and fall-off-the-bone delicious, making them a standout dish for both special occasions and everyday meals.
Imagine the rich sauce enveloping the succulent lamb, creating a symphony of flavors that dance on your palate.
What Are Lamb Shanks?
Lamb shanks are a cut from the lower part of the leg, known for their tough, sinewy texture. Cooking lamb shanks is a flavorful and cheaper way to enjoy this cut of meat, requiring slow cooking to achieve maximum tenderness.
But don’t let that fool you — when cooked low and slow, lamb shanks transform into tender, flavorful bites that practically melt in your mouth.
The bone-in cut adds depth to the cooking liquid, creating a broth that’s rich and deeply satisfying. Think of lamb shanks as the bassline in a funky song: sturdy, grounding, and essential for building flavor harmony.
What Is Suya Spice Flavor?
Suya spice, a staple in West African cuisine, is a smoky, nutty blend of roasted peanuts, ginger, garlic, chili, and other spices. It’s the funky guitar riff of this dish — adding a bold, spicy-sweet kick that takes the lamb shanks to the next level.
The heat from the chilies harmonizes with the sweetness of apple cider, creating a flavor profile that’s both kinda unexpected and straight-up addictive.
Beats and Eats (music to pair with braised lamb shanks)
Cameo’s “She’s Strange” is a track that embraces the unconventional, just like this lamb shank recipe. The funky bassline, quirky lyrics, and killer groove mirror the dish’s fusion of flavors.
It’s soulful, unexpected, and unforgettable. Cooking this recipe while vibing to Cameo’s banger will have you feeling like a foodie grandmaster.
Key Ingredients to Drive Flavor
Apple Cider
The foundation of the braising liquid, the cider brings a natural sweetness and slight acidity that tenderizes the meat while infusing it with that fall warmth. It’s like that soulful hook in a song that ties the whole dish together.
Peanut Butter
Inspired by West African maafe food like Senegalese groundnut stew, peanut butter adds richness and creaminess to the braising liquid, creating a silky texture that coats the lamb shanks nicely. It’s the smooth rhythm that balances the dish.
Fresh Apple Slices
These add bursts of fresh, fruity sweetness that complement the apple cider and cut through the richness of the lamb. Think of them as the bright horn section in your marching band.
Suya Spice
The bold, smoky spice blend delivers complexity and heat, tying the dish to its West African inspiration. It’s the unexpected twist that keeps things dancing on your tongue. Use this simple homemade suya spice recipe or buy online.
Preparing the Lamb Shanks
Before you start cooking, it’s essential to prep your lamb shanks first. Begin by patting the lamb shanks dry with a paper towel to remove any excess moisture. This step is crucial for achieving that nice, good lookin golden-brown sear.
How to Braise Lamb Shanks
Sear the Lamb Shanks
Mix together the salt, pepper, paprika, and allspice in a small bowl. Season lamb shanks generously with the seasoning mix. Heat olive oil in a Dutch oven over medium-high heat and sear the shanks until golden brown on all sides. Remove and set aside.
Sauté the Aromatics
In the same Dutch oven, sauté onions, fennel, garlic, and carrots until fragrant. Add a quarter of the seasoning mix to deepen the flavors.
Build the Braising Liquid
Deglaze the pot with a cup of apple cider, scraping up any browned bits. Stir in peanut butter and chicken stock unless you're opting for beef broth, whisking until smooth. Add ½ the apple slices plus half the remaining spice mix for sweetness and depth.
Braise the Lamb Shanks
Return the braised lamb shank to the Dutch oven, ensuring they’re partially submerged in the liquid. Add the bay leaf and thyme. Cover with a lid and transfer to a 350°F oven. Braise for 2.5 to 3 hours until the meat is fork tender.
Finish the Sauce
Remove the shanks, add the remaining apple slices and simmer the braising liquid on the stovetop until thickened. Adjust seasoning with salt and pepper and maybe a splash of apple cider vinegar for brightness.
Serve the shanks atop a few big spoonfuls of the thickened cider based sauce and vegetables. Sprinkle suya spice generously onto the shanks.
What to Serve with Apple Cider Braised Lamb Shanks
- Creamy Mashed Potatoes: Perfect for soaking up that rich, flavorful sauce. Make this creole mashed potatoes minus any gravy.
- Steamed Rice or Couscous: A neutral base that lets the lamb shine.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes bring earthy sweetness.
- Crusty Bread: For mopping up every last drop of sauce.
Tips and Considerations for Enhancing Flavor
- Choose Quality Lamb: Opt for fresh, bone-in lamb shanks for the best flavor and texture.
- Low and Slow Cooking: Braising at a low temperature ensures tender, flavorful meat.
- Balance the Flavors: Taste and adjust the braising liquid as you go, balancing sweetness, heat, and acidity.
- Rest Before Serving: Let the lamb shanks rest for a few minutes after cooking to allow the flavors to settle.
- Fresh herbs: Add fresh thyme or fresh rosemary to add that herbal flavor element
Make This Braised Lamb Recipe
And there you have it, good people! Dutch oven apple cider braised lamb shanks with suya spice is a dish that’s equal parts comfort and funk, much like Cameo’s “She’s Strange.” Cooking lamb shanks is a rewarding process that results in tender, flavorful meat that is perfect for any occasion.
With its tender, fall-off-the-bone lamb, creamy peanut butter, and bold, smoky spices, this recipe is a flavor-packed journey you’ll want to take again and again.
Whether you’re serving it up for a cozy dinner or a special occasion, this lamb shank recipe will steal the spotlight. So, grab your Dutch oven, crank up the music, and let’s cook something unforgettable. Peace, love, and flavor!
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Ingredients
- 2 large Lamb Shanks
- 1 teaspoon kosher or sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon allspice
- 2 medium Carrots peeled and sliced
- 1 medium Yellow Onion sliced
- 1 large Fennel Bulb Cored and sliced
- 3 Cloves Garlic diced
- 2 cups Apple Cider
- 2 cups Chicken Stock
- 2 tablespoon Peanut Butter
- 1 whole Apple Peeled, cored, and sliced
- 1 whole Bay Leaf
- 3 sprigs Fresh Thyme
- 2 teaspoon Suya Spice
Instructions
Sear the Lamb Shanks
- Mix the salt, pepper, allspice, and paprika together in a small bowl. Season lamb shanks generously with half the seasoning mix. Heat olive oil in a Dutch oven over medium-high heat and sear the shanks until golden brown on all sides. Remove and set aside.
Sauté the Aromatics
- In the same Dutch oven, sauté onions, fennel, garlic, and carrots until fragrant. Add a ¼ of the remaining seasoning mix to deepen the flavors.
Build the Braising Liquid
- Deglaze the pot with a cup of apple cider, scraping up any browned bits. Stir in peanut butter and chicken stock unless you're opting for beef broth, whisking until smooth. Add apple slices plus the rest of the spices for sweetness and depth.
Braise the Lamb Shanks
- Return the braised lamb shank to the Dutch oven, ensuring they’re partially submerged in the liquid. Cover with a lid and transfer to a 350°F oven. Braise for 2.5 to 3 hours until the meat is fork tender.
Finish the Sauce
- Remove the shanks and simmer the braising liquid on the stovetop until thickened. Adjust seasoning with salt and pepper and maybe a splash of apple cider vinegar for brightness.
- Serve the shanks atop a few big spoonfuls of the thickened cider based sauce and vegetables. Sprinkle suya spice generously onto the shanks.
Video
Notes
- Choose Quality Lamb: Opt for fresh, bone-in lamb shanks for the best flavor and texture.
- Low and Slow Cooking: Braising at a low temperature ensures tender, flavorful meat.
- Balance the Flavors: Taste and adjust the braising liquid as you go, balancing sweetness, heat, and acidity.
- Rest Before Serving: Let the lamb shanks rest for a few minutes after cooking to allow the flavors to settle.
- Fresh herbs: Add fresh thyme or fresh rosemary to add that herbal flavor element