Lamb generally may be a pretty fail-safe thanks to someone’s heart but soft, succulent, fall-off-the-bone tender lamb shanks are the last word . This recipe involves an upscale wine gravy for the lamb shanks to braise in, flavored with rosemary, bay, onions, carrots and garlic. All the classics. Use an honest quality, full-bodied wine like Shiraz or Cabernet for the simplest end results. I’ve made this with wine too. It’s equally delicious, the gravy will just be lighter in color.
HOW TO MAKE SLOW BRAISED LAMB SHANKS
Start by searing the lamb shanks during a large, oven-proof deep pan/pot until well-browned on all sides. within the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. i prefer to let the vegetables cook until they're beginning to brown to develop the maximum amount flavor as possible. Add the wine and stock then cover with a lid and place during a preheated oven. Allow to braise until the lamb shanks are tender and therefore the gravy has reduced. Serve with mashed potatoes, rice or polenta.
Ingredients
- 2 tbsp olive oil
- 4 lamb shanks
- 1 large onion finely chopped
- 2 large carrots peeled and finely chopped
- 2 celery ribs/sticks finely chopped
- 4 garlic cloves thinly sliced
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tbsp tomato paste
- 1½ cups red wine
- 2 cups lamb/beef stock
- salt and pepper to taste
Instructions
- Pre-heat the oven to 160ºC/320ºF.
- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
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FULL ARTICLE KLIK
SLOW BRAISED LAMB SHANKS
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Oleh
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