Confited Lamb Shanks with Citrus
Confited Lamb Shanks with Citrus is a medium French recipe that serves 2. 450 calories per serving. Recipe by Papa en Cuisine on YouTube.
Prep: 25 min | Cook: 2 hrs 15 min | Total: 2 hrs 55 min
Cost: $19.80 total, $9.90 per serving
Ingredients
- 2 pcs Lamb shank (Approximately 500 g each)
- 1 pcs Yellow onion (Medium, sliced)
- 1 pcs Grapefruit (Zest and juice, preferably organic)
- 1 pcs Orange (Zest and juice, organic)
- 1 pcs Lime (Zest and juice, organic)
- 2 c. à soupe Extra virgin olive oil (For sautéing)
- 1 c. à café Salt (At end of cooking)
- ½ c. à café Ground black pepper (At end of cooking)
Instructions
Prepare the ingredients
Zest the grapefruit, orange and lime, avoiding the white pith. Juice each citrus. Slice the onion. Set zest and juice aside separately.
Time: PT10M
Sauté the onion
Heat 2 c. à soupe olive oil in the pot over medium heat. Add the sliced onion and sweat for 3‑4 minutes until translucent.
Time: PT5M
Add the citrus zest
Stir the reserved zest into the pot and sauté for 1‑2 minutes to release aromas.
Time: PT2M
Sear the lamb shanks
Increase heat to medium‑high. Add the two lamb shanks and brown on each side, about 2‑3 minutes per side, until a nice golden color develops.
Time: PT5M
Deglaze with citrus juice
Pour the juice of the three citrus fruits into the pot, bring to a gentle boil while scraping the fond, then season with salt and pepper.
Time: PT3M
Low‑temperature oven cooking
Cover the pot and place it in a pre‑heated oven at 150°C. Cook for 2 hours 15 minutes until the meat is very tender and falls apart easily.
Time: PT2H15M
Temperature: 150°C
Rest and plating
Remove the pot from the oven, let rest for 5 minutes. Place each lamb shank on a plate, spoon over the citrus sauce and serve with bulgur, rice or fresh pasta according to your preference.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten‑free, Dairy‑free, Paleo‑friendly, low-carb, keto-friendly, high-protein
Allergens: None (except traces of olive)
Ingredient Substitutions
- Instead of Lamb shank: Beef chuck, Pork shoulder
- Instead of Grapefruit: Pink grapefruit
- Instead of Lime: Yellow lemon
- Instead of Extra virgin olive oil: Canola oil
Equipment Needed
- Cutting board
- Chef's knife
- Microplane or fine grater
- Citrus press or lemon press
- Cast‑iron pot or Dutch oven
- Kitchen tongs
- Measuring spoons
- Heat‑resistant kitchen gloves
Critical Steps — Do Not Skip
- Sear the lamb shanks until golden brown
- Low‑temperature cooking at 150°C for 2h15 to achieve confit‑tender meat
Chef Tips from the Video
- Add a sprig of rosemary or thyme to the pot for extra aroma
- Serve with sweet potato puree for a sweet‑savory contrast
Troubleshooting
The meat remains firm after 2 h15
Extend cooking by an additional 30 minutes at 150°C, or raise temperature slightly to 160°C.
The sauce is too watery
Remove the meat, reduce the sauce over medium heat until syrupy, then return the meat.
The zest is bitter
Remove the white pith of the zest and keep only the colored part.
Storage
Refrigerator: Store in an airtight container 3 to 4 days in the refrigerator.
Freezer: Vacuum‑seal or place in a freezer bag up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the zest and citrus juice the day before and keep refrigerated
- Cook the lamb shanks fully, then gently reheat at 120°C before serving
Last updated: September 6, 2026
