Roasted Lamb with a Beet Glaze
Prep time
Cook time
Total time
Tender roasted lamb shanks with a beet glaze, served with maple and balsamic roasted beets, Greek yogurt and mint.
Serves: 2-3
For the Braised Lamb:
  • 2 lamb shanks
  • 2 tablespoons olive oil or bacon fat
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • pinch ground cinnamon
  • ½ cup chicken stock, beer or wine
For the Beets:
  • 6 small beets (or 3 large ones)
  • 1 cup water
  • 1 cup maple syrup
  • ½ cup balsamic vinegar
  • plain Greek yogurt, for serving
  • fresh mint leaves, roughly chopped, for serving
  1. Preheat your oven to 325 degrees F. Rub your lamb shanks with your oil or fat, salt, cumin, pepper and cinnamon and nestle them in a pot with a lid. Pour ½ cup of stock, beer or wine into the bottom of the pot, cover and cook in the oven for 3 hours or so, until fork tender.
  2. While your lamb cooks, peel and cut your beets into 1-inch sized cubes. Place in a pot. Add in your water, maple syrup and balsamic vinegar. Bring the mixture to a boil, then simmer for 30 minutes or so, until the beets are tender. Strain the liquid from the beets and reserve it for brushing on the lamb. You can warm the beets back up in the same pot when you're ready to serve, or serve them room temperature.
  3. When the lamb is ready, remove it from the oven and turn the oven to broil. Brush all sides generously with the maple and balsamic mixture, then place back in the oven, uncovered, for 3 minutes or so, until the glaze is bubbling. Place your shanks on a plate and brush with a little more glaze. Place a dollop or two of Greek yogurt on the plate, place your beets on top of the yogurt and sprinkle with fresh mint leaves and a little more glaze for presentation, if you like.
Recipe by The Crepes of Wrath at