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
2 lamb shank
5g rosemary
3g thyme
5g flat leaf parsley
2 bay leaf
1 tsp black pepper
1 tsp salt
1 tsp sugar
1 large onions (diced)
1 large carrots (diced)
15g minced garlic
300ml red wine
300ml beef stock
2 tbsp tomato paste
400g canned chopped tomato
3 tbsp olive oil
15g parsley leaves
1 clove garlic (3g)
Zest from 1 lemon
Trim the lamb shank and season ½ tsp salt and ½ tsp pepper.
Heat 1 tbsp olive oil in a pan and sear lamb shanks until brown. Set aside.
Add 2 tbsp olive oil in the same pan.
Saute onions until translucent and add in minced garlic, fry until fragrant.
Add in the carrots, 2 tbsp tomato paste and 1 tsp of sugar. Saute for 1 minute.
Pour in 300ml red wine. Reduce red wine to half.
Transfer the the mixture into a baking casserole/pot.
Pour in canned chopped tomato.
Add in the seared lamb.
Pour in 300ml beef broth.
Add in the rosemary, thyme and parsley.
Season with ½ tsp salt and ½ tsp pepper.
Cook in the oven at 170C for 2 hours or until the meat is succulent and falling off the bone tender.
Season with salt, pepper or sugar to taste.
Gently remove the the lamb shanks from the cooking sauce.
Sprinkle the gremolata on the braised lamb shank.
