:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/i2kO9mjqatfjddgEeNuz/687432d127719888def6925eb77d70.png "Heavenly Braised Lamb Shank Recipe")
Heavenly Braised Lamb Shank Recipe
Tender and succulent lamb shanks cooked to perfection with a rich and flavorful gravy. This dish is perfect for any special occasion or a hearty family meal.
Ingredients
- 4 lamb shanks
- 2 tbls olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 Stems celery, chopped
- 2 tbls tomato paste
- 1 Cup red wine
- 2 cups Beef Stock
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley for garnish
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Directions
Place the lamb shanks in a large bowl and season with salt and pepper. Drizzle olive oil over the shanks and rub to coat them evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the lamb shanks to the pot and sear them on all sides until browned. Set aside.
In the same pot, add onion, garlic, carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5 minutes.
Stir in the tomato paste and cook for another minute. Pour in the red wine and let it simmer for 2 minutes to cook off the alcohol. Add the beef broth, dried rosemary, dried thyme, salt, and pepper. Stir well to combine.
Return the lamb shanks to the pot, ensuring they are immersed in the liquid. Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Allow the shanks to braise for 2 to 2.5 hours, or until the meat is tender and easily falls off the bone.
Once cooked, remove the pot from the oven and place the lamb shanks on a serving plate. Garnish with fresh parsley.
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TammersHeavenly Braised Lamb Shank Recipe
Tender and succulent lamb shanks cooked to perfection with a rich and flavorful gravy. This dish is perfect for any special occasion or a hearty family meal.
Place the lamb shanks in a large bowl and season with salt and pepper. Drizzle olive oil over the shanks and rub to coat them evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the lamb shanks to the pot and sear them on all sides until browned. Set aside.
In the same pot, add onion, garlic, carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5 minutes.
Stir in the tomato paste and cook for another minute. Pour in the red wine and let it simmer for 2 minutes to cook off the alcohol. Add the beef broth, dried rosemary, dried thyme, salt, and pepper. Stir well to combine.
Return the lamb shanks to the pot, ensuring they are immersed in the liquid. Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Allow the shanks to braise for 2 to 2.5 hours, or until the meat is tender and easily falls off the bone.
Once cooked, remove the pot from the oven and place the lamb shanks on a serving plate. Garnish with fresh parsley.
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