Braised Lamb Shank
themeatmensg
May 27, 2017
Falling off the bone tender – that’s how we all love our Lamb Shanks.
In our recipe, we have our shank seared in a pan before braising it in red wine on a low heat… slow and steady until it becomes fork tender! We also use lemon and parsley to make the Gremolata, a chopped herb condiment which cuts the richness of the meat.
If you’re into rich, wholesome lamb, this is one recipe you won’t want to miss out on!
#themeatmensg #simple #delicious #lambshank #lambrecipe #forktender
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Ingredients
Adjust Servings
| 2lamb shank | |
| 5g rosemary | |
| 3g thyme | |
| 5g flat leaf parsley | |
| 2bay leaf | |
| 1tsp black pepper | |
| 1tsp salt | |
| 1tsp sugar | |
| 1large onions (diced) | |
| 1large carrots (diced) | |
| 15g minced garlic | |
| 300ml red wine | |
| 300ml beef stock | |
| 2tbsp tomato paste | |
| 400g canned chopped tomato | |
| 3tbsp olive oil |
Gremolata:
| 15g parsley leaves | |
| 1clove garlic (3g) | |
| Zest from 1 lemon |
Directions
1.
Trim the lamb shank and season ½ tsp salt and ½ tsp pepper.
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2.
Heat 1 tbsp olive oil in a pan and sear lamb shanks until brown. Set aside.
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3.
Add 2 tbsp olive oil in the same pan.
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4.
Saute onions until translucent and add in minced garlic, fry until fragrant.
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5.
Add in the carrots, 2 tbsp tomato paste and 1 tsp of sugar. Saute for 1 minute.
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6.
Pour in 300ml red wine. Reduce red wine to half.
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7.
Transfer the the mixture into a baking casserole/pot.
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8.
Pour in canned chopped tomato.
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9.
Add in the seared lamb.
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10.
Pour in 300ml beef broth.
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11.
Add in the rosemary, thyme and parsley.
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12.
Season with ½ tsp salt and ½ tsp pepper.
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13.
Cook in the oven at 170C for 2 hours or until the meat is succulent and falling off the bone tender.
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14.
Season with salt, pepper or sugar to taste.
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15.
Gently remove the the lamb shanks from the cooking sauce.
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16.
Sprinkle the gremolata on the braised lamb shank.
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