Lamb shanks cooked with mulberry juice is a flavorful dish where the shanks are seared until browned and then braised with aromatic vegetables like onion and carrots, along with garlic, thyme, and rosemary.

The dish features a mixture of mulberry juice and broth, which adds a sweet and tangy depth to the meat. After slow cooking in the oven for 2 to 2.5 hours, the lamb becomes tender and falls off the bone. It’s typically served with the rich sauce drizzled over it, garnished with lemon zest. Ideal side dishes include creamy mashed potatoes and roasted vegetables.

Photo: Instagram @timsgardencentre

Here’s a delightful recipe for lamb shanks braised in mulberry juice, which adds a unique sweetness and depth to the dish.

Ingredients

For the lamb shanks:
– 4 lamb shanks, trimmed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme (or ½ teaspoon dried)
– 1 teaspoon fresh rosemary (or ½ teaspoon dried)
– Salt and pepper, to taste
– 1 cup chicken or beef broth
– 1 bottle 250ml of It-Tokk Gozo Traditional Food Mulberry Juice 
– 1 tablespoon balsamic vinegar (optional)
– Zest of 1 lemon (for garnish)

Instructions

1. Sear the Shanks
– Preheat your oven to 325°F (160°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

2. Sauté Vegetables
– In the same pot, add the onion and carrots. Sauté for about 5 minutes until they begin to soften. Add the garlic, thyme, and rosemary, cooking for another minute until fragrant.

3. Deglaze
– Pour in the mulberry juice and broth, scraping up any browned bits from the bottom of the pot. Add the balsamic vinegar if using.

4. Braise the Lamb
– Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

5. Finish and Serve
– Once cooked, remove the pot from the oven. If desired, you can reduce the sauce on the stovetop for a thicker consistency. Taste and adjust seasoning if needed. Serve the lamb shanks with the sauce spooned over them, garnished with lemon zest.

Suggested Sides

– Creamy mashed potatoes
– Seasonal roasted vegetables

Enjoy your succulent lamb shanks with the delightful flavors of our mulberry juice!