Saba Braised Lamb Shanks – A New Find and an Old Rule

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This absolutely delicious saba braised lamb shanks recipe will hopefully serve two very important purposes. First, to expose anyone currently unexposed to the wonderful world of saba (seriously, Google it). This thick, sweet, syrupy substance is basically cooked-down wine must (grape juice plus seeds, skins, and stems). It’s very similar to aged balsamic vinegar, and although I’ve only recently discovered it, I consider it a “must” have.

Ingredients for 4 portions:
(I used a 9×12-inch dish)
4 lamb shanks
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper   
1 tsp smoked paprika
1 tsp cinnamon
1/2 tsp dried rosemary
1 large onion, sliced
6 cloves garlic, peeled, slightly crushed
1 cup chicken broth
1/3 cup saba or aged balsamic vinegar
1/2 tsp freshly chopped rosemary to finish sauce
– Roast 30 min at 450 F. uncovered
– Add liquid and roast covered at 200 F. about 3 hours, or until knife tender
– Uncover, roast at 350 about 20-30 minutes, or until very tender and glazed. Turn in sauce several times during this final step.
– Strain and reduce sauce
*Note: 3 hour braising time will vary depending on size of shanks.

Source recipe:

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