Rating: 3.04 stars
108 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 37
  • 2 star values: 32
  • 1 star values: 6

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

The Martha Stewart Show, March Winter/Spring 2008, The Martha Stewart Show, Episode 3089

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees.

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  • In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.

  • Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

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Reviews (11)

108 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 37
  • 2 star values: 32
  • 1 star values: 6
Rating: 4 stars
03/26/2017
The prep took almost an hour because I seared the lamb shanks first for flavor. I had the shanks cut into 3 pieces each by the butcher. Great idea! They fit nicely in the sauté pan while browning. Great recipe. I didn't have browned chicken broth so I used one cup chicken broth and two cups Clos du Bois Cabernet. Very flavorful recipe. I also covered the shanks half way through with aluminum foil to let it finish cooking. I didn't want the sauce to evaporate. I served it with roasted fingerling potatoes. Fabulous!
Rating: Unrated
01/14/2015
The instructions say to cook until falling off the bone. Approximately, how long? 1,2,3 hours??? An approximate time would be helpful for planning purposes.
Rating: Unrated
11/20/2011
This recipe was fantastic and well worth the time and effort. Completely worthy to impress for a dinner party. I made the mint yogurt sauce but forgot it in the fridge! You really don't need it. I served the lamb shanks over wheat berries that I boiled in chicken stock for 45 minutes. I think barley would be nice too.
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Rating: Unrated
11/14/2009
This was completely and absolutely delicious. I added 3 cardamom pods and also added dates in addition to the apricots. I served it with veggies instead of wheatberry salad as we don't eat grains. If I made this again, I would certainly choose to brown the shanks first rather than babysit the oven and turn the shanks every 30 minutes!
Rating: Unrated
06/26/2009
I made this for an Arabian Nights themed dinner party. Outstanding! The presentation is great, and the flavours so wonderful.
Rating: Unrated
11/09/2008
I made the lamb, fennel, wheat berry
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Rating: Unrated
11/09/2008
I made the lamb, fennel, wheat berry
Rating: Unrated
11/09/2008
I made the lamb, fennel, wheat berry
Rating: Unrated
09/01/2008
HELLO! I TRIED TO GO TO THE MINT YOGURT AND IT LOCKED UP MY COMPUTER. HAD TO GO TO CTL-ALT-DELETE TO GET IT TO SHUT DOWN WHICH GAVE ME TIME TO HAVE A SHORT BREAK, AND NOW I'M BACK, BUT THIS TIME I WENT TO THE SEARCH AND OBTAINED THE "MINT YOGURT" RECIPE. BUT FELT I NEEDED TO TELL YOU ABOUT THE PROBLEM. THANIKS
Rating: Unrated
03/20/2008
have not made this as yet BUT IT JUST LOOKS DELICIOUS......THANKS
Rating: Unrated
03/19/2008
This recipe is out of this world, just delicious