Braised Lamb Shanks
Braised Lamb Shanks are tender, succulent, and infused with rich flavors that deepen during the slow cooking process, creating a comforting and aromatic dish perfect for special occasions.
Ingredients
Main Ingredients
- 4-6 pieces lamb shanks, trimmed of excess fat Choose good quality lamb shanks for the best flavor.
- 2 tablespoons extra-virgin olive oil, divided Used for searing the meat.
- 1 large white onion, finely diced Adds sweetness to the dish.
- 6 cloves garlic, minced Infuses an aromatic base.
- 2 large carrots, sliced into 1/2-inch thick rounds Adds sweetness and texture.
- 1 pinch coarse salt To elevate overall flavor.
- 1/2 teaspoon freshly ground pepper To taste.
- 1/4 cup flour For coating and thickening.
Liquid Ingredients
- 3 1/2 cups beef stock Adds depth and richness.
- 14 oz passata (tomato puree) For natural sweetness and color.
- 2 tablespoons tomato paste Provides concentrated tomato flavor.
Herbs and Seasonings
- 1 teaspoon fresh rosemary, finely chopped For an aromatic burst.
- 2 tablespoons fresh parsley, finely chopped (divided) Brightens the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and pat the lamb shanks dry with a paper towel.
- Heat 1 tablespoon of olive oil in a heavy-based pot over medium-high heat.
- Sear two lamb shanks until browned evenly on all sides, then transfer to a plate. Tent with foil to keep warm.
- Repeat this process with the remaining shanks and oil.
Cooking
- In the same pot, sauté the diced onions and sliced carrots until softened, approximately three minutes.
- Introduce the minced garlic and cook for another minute until fragrant.
- Return all shanks back to the pot and season with coarse salt and freshly ground pepper.
- Sprinkle the flour over the meat and veggies; toss well to coat, and cook for about 4-5 minutes to brown the flour.
- Add beef stock, passata, tomato paste, crushed bouillon, and herbs. Stir to combine and bring to a gentle simmer.
- Once simmering, cover the pot, and transfer it to the lower shelf of the oven. Cook for approximately 2 1/2 hours or until the meat is fall-apart tender.
Sauce Preparation
- Gently transfer the shanks onto a plate and keep warm.
- Discard bay leaves from the sauce and place it back on the stove.
- Simmer the sauce over medium heat until thickened. Adjust thickness as necessary.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Add the shanks back into the sauce to coat them fully.
- Garnish with parsley before serving.
Notes
Consider using fresh herbs like thyme or oregano for a unique aromatic profile. You can also add extra vegetables like parsnips or turnips. Topping with feta cheese can introduce delightful contrast.