Celebrate the season with these luxurious Holiday Lamb Shanks braised low and slow until fall-apart tender. The rich brown-butter miso gravy adds deep umami and silky texture, while the homemade cranberry-chilli jam brings a perfect sweet-spicy contrast. This dish is festive, comforting, and guaranteed to impress at any holiday table.
Ingredients
For the Lamb Shanks
2 large lamb shanks
2 tbsp olive oil
1 onion, sliced
4 garlic cloves, smashed
2 cups beef stock
1 cup red wine
2 tbsp tomato paste
2 tbsp white miso
Salt and black pepper, to taste
2 tbsp butter (for browning)
For the Cranberry–Chilli Jam
1 cup fresh or frozen cranberries
2 tbsp sugar or honey
1 fresh red chilli, finely chopped (or ½ tsp chilli flakes)
1 tbsp lemon juice
Pinch of salt
Instructions
- Prepare the Cranberry-Chilli Jam
Add cranberries, sugar (or honey), chilli, lemon juice, and salt to a small saucepan.
Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a jam.
Set aside to cool.
- Sear the Lamb Shanks
Pat the lamb shanks dry and season generously with salt and black pepper.
In a heavy pot or Dutch oven, heat olive oil over medium-high heat.
Sear the lamb shanks on all sides until browned (about 8–10 minutes). Remove and set aside.
- Build the Gravy Base
In the same pot, add the butter and cook until it turns golden brown and smells nutty.
Add the sliced onion and garlic, sauté for 3–4 minutes until soft.
Stir in the tomato paste and cook for 1 minute to caramelize.
Deglaze with red wine, scraping up browned bits from the bottom.
Add the beef stock and bring to a simmer.
Whisk in the white miso until fully dissolved.
- Braise the Lamb
Return the lamb shanks to the pot, nestling them into the gravy.
Cover with a lid and cook:
Stovetop: on low heat for 2.5–3 hours
Oven: at 160°C / 325°F for 2.5–3 hours
Cook until the lamb is falling off the bone and the sauce has reduced into a rich, glossy gravy.
- Serve
Plate each lamb shank with a generous spoonful of brown-butter miso gravy and a dollop of cranberry-chilli jam on top.
Serve with mashed potatoes, creamy polenta, or roasted vegetables for a festive feast.