You ain’t lived till you’ve braised a lamb shank or at least eaten one. Luckily this recipe will show you how to prepare tender braised lamb shanks, the eating is up to you, enjoy.
Braised Lamb Shanks
Ingredients
- 4 Pounds lamb Shanks
- 3 stalks celery diced
- 3 medium carrots peeled and diced
- 1 large onion sliced
- 2 Tbsp tomato paste
- 1 bottle red wine
- 2 cup chicken stock
- Salt and Pepper
- 4 garlic cloves crushed
- Fresh Rosemary
- 2 bay leaves
- 1 Tbsp dried Italian seasoning
- 2 Tbsp oil
- 2 Tbsp butter
- 3 tsp cornstarch
- 2 Tbsp water
Directions
- Preheat oven to 350° F.
- Generously season lamb Shanks with salt pepper and Italian seasoning.
- In a large Dutch oven heat oil on medium high heat.
- Sear lamb shanks on all sides until browned. Remove and set aside.
- In the same Dutch oven melt butter.
- Once melted add onions carrots and celery. Saute veggies 3-4 minutes.
- Add garlic and saute another minute.
- Add tomato paste and Rosemary, cook about a minute until incorporated well.
- Pour over red wine to de-glaze. Stirring to release bits from pan. Allow to reduce by half(about 4-5 minutes).
- Add stock and bay leaves bring to a simmer.
- Return Shanks back to the Dutch oven with juices.
- Bring to a gentle simmer over medium low heat, then cover and transfer to a 350 degree oven for 90 minutes.
- After 90 minutes, remove lid and prop Shanks bone up.
- Put back in the oven on 320 degrees for 30-40 minutes until fall off the bone tender.
- Remove Shanks from Dutch oven, strain liquid from veggies and herbs.
- In a small bowl add water and cornstarch. Whisk together to create a slurry.
- Pour and whisk into strained liquid until it thickens into a a delicious Au Jus(gravy).
- To Serve, ladle sauce over Shanks. Serve with the veggies and smashed potatoes
Enjoy/TasteDis
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