The Creative Cooks Weekly Recipe: "Sunday" Braised Lamb Shanks
The Creative Cooks Weekly Recipe: "Sunday" Braised Lamb Shanks

With a creative approach to delicious and healthy recipes, and a genuine passion for cooking and good food, celebrity cook and culinary expert Angie Shaghaghi has managed to cultivate a large and loyal following of cooks and foodies.

This Bergen County resident has been featured as a culinary expert and competitor on Rachel Ray's "Hey Can You Cook All Stars", on Food Network's "Chopped" and on other cooking programs. She is committed to bringing the spirit of home cooking to homes across America by creating unique dishes that use bold worldly flavors from spices such as cumin, paprika, and turmeric. Her inspiration for this technique comes from her travels around the world.

Angie is the owner of Creative Cooks, based in Wyckoff, New Jersey, where she makes healthy cooking fun for children! 

Angie’s “Sunday” Braised Lamb Shanks in Red Wine Sauce

This flavorful dish will make a lamb lover out of you! Full of robust spices that don’t fight against this under-used, and misunderstood piece of meat, this dish will truly become a family favorite…one to enjoy every day of the week!

What you need:

  • 2 tablespoons of good olive oil
  • One large onion (sliced thin)
  • 4-5 cloves of garlic (sliced thin)
  • 2 lamb shanks (each cut into thirds by your butcher)
  • 2 tablespoons of tomato paste
  • Cup of red wine (one you can drink later)
  • 4 cups of veggie stock (low sodium)
  • Tablespoon of each: garlic powder, turmeric, paprika, lemon pepper, Italian dried herbs
  • Teaspoon sea salt
  • 4-5 threads of saffron (optional)
  • Sprig of fresh thyme
  • Cooked rice or Couscous

What you do:

  • In a heavy pot, sweat the onions out
  • Add the garlic and lamb shanks
  • Brown all sides over medium high heat to give a nice color to the meat
  • Reduce the heat and cover the lamb shanks
  • Add the remaining ingredients
  • Bring to a quick boil and then place in a 325 degree oven for about 2 ½ hours or a crock pot until meat can easily fall of the bone
  • Adjust seasoning to you taste
  • Enjoy over rice or Couscous!