Honey-Braised Lamb

Honey-Braised Lamb


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This dish amazingly combines the savory flavor of lamb with the sweet flavor of honey. You won't want to miss you on this unique dish! Serve it on its own or with a side of roasted vegetables.

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Time needed

10 min preparation + 3.5 hour cooking

Serving Size / Yield

4 servings


  • 1/4 C. extra virgin olive oil
  • 3 tbs. unsalted butter
  • 4 lamb shanks
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 white onion, chopped
  • 1/4 tsp. crushed saffron threads
  • 1 stick cinnamon
  • 2/3 C. honey

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In a large Dutch oven, combine olive oil and butter over medium-high heat. Sprinkle lamb with salt and ground pepper, then transfer to Dutch oven. Cook for 12 minutes, making sure to turn throughout cook time. Remove lamb from heat and set aside.

Add onions to pan. Cook for 4 minutes or until tender. Stir in saffron and cinnamon. Stir and cook for 2 minutes. Return lamb to pan along with honey and 3 C. water. Bring mixture to a boil.

Decrease heat to medium. Cover and cook for 3 1/2 hours or until tender. Serve warm.

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