braised lamb shanks recipe
Steve cooks lamb shanks
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Elegant Braised Lamb Shanks
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Braised Lamb Shanks with roasted garlic
Falling off the bone tender! there's no need to explain the monumental culinary achievement that is lamb shank. This cut of meat is taken from the lower portion of a lamb's leg, and when cooked right, results in melt in your mouth flavour.
Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
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Saba Braised Lamb Shanks - Tender Braised Lamb Shanks with Saba Grape Syrup
Learn how to make a Saba Braised Lamb Shanks recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Saba Braised Lamb Shanks Recipe!
Lamb shanks with roasted garlic sauce | celeriac purée | broccolini
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***RECIPE, SERVES 4***
For the lamb
4 whole lamb shanks (maybe get an extra one in case you get a small one)
2 heads of garlic
1 lemon
butter
olive oil
salt
pepper
mustard powder (very optional)
cayenne pepper (or any other dried chili powder)
For the celeriac purée à la Raymond Blanc
1 big celery root, or two smaller ones
butter
milk
salt
cayenne pepper (or any other dried chili powder)
lemon (you can use the same one you use for the lamb sauce)
Also get a green vegetable if you're into that — I did two bunches of broccolini
Put the shanks in a roasting tray. Cut the tops off the garlic heads so that each clove has an escape hatch and throw the heads in the tray. Toss everything with olive oil and seasonings (I used salt, pepper and mustard powder). Put the tray under the broiler/grill in the oven and brown the shanks for a few minutes, stopping once to flip them. (If you don't have a broiler/grill, you could preheat your oven on its highest baking temperature.) Cover the tray tightly in foil to trap steam, reduce heat to 285ºF/140ºC, and roast slowly until the meat is ready to fall off the bone and the garlic is soft and golden — mine took 4 hours.
While you're waiting you can make the celery root purée. Peel the celery root and then cut it into small pieces (grating it with the large holes on a box grater might be even better). Melt some butter into a pan (enough to generally coat), dump in the pieces, and cook for about 10 minutes, stirring frequently, until the pieces have softened a bit — stop before anything gets very brown. Pour in just enough milk to cover everything, reduce the heat to low, cover and simmer until the pieces are soft — I did an hour but that was probably overkill. The milk will curdle during cooking, FYI.
Strain/pour any loose liquid out of the pan and reserve it. Dump the solids in a food processor and blitz until as smooth as possible — add back in any liquid to get the texture you want. Mix in salt and cayenne to taste, along with a squeeze of lemon (that's mostly to reduce enzymatic browning). You can reheat this in the microwave when it's time to eat. If you have any more reserved liquid, you can use that in the lamb sauce.
When the lamb is done, transfer the shanks to a baking sheet and set aside. Remove the garlic heads and set aside. Put the baking tray on a burner and boil off the water from any accumulated meat juice sloshing around under the rendered lamb fat. Pour the fat off and discard (or save for roasted potatoes another day) while keeping all the other brown bits in the tray. Squeeze in the roasted garlic. Deglaze the pan with the reserved liquid from the celeriac, or use wine/water/whatever. Mash up the garlic cloves and add more liquid if necessary to get the sauce texture you want. You could strain it at this point if you want it to be extra-pretty.
Taste the sauce for seasoning and adjust. Turn the heat off, and when the bubbling has stopped, slowly melt in as much butter as you want to enrich and thicken the sauce a bit. Finish with lemon juice to taste.
When you're ready to eat, return the lamb shanks to the oven and increase the temperature to 400ºF/200ºC. Roast them another 5 minutes or so just to crisp their exteriors. You could steam a green veggie at this point, as I did with some broccolini. Plate everything up and top with sauce.
Professional Chef's Best Braised Lamb Shanks Recipe!
The secret to cooking the best lamb shank you've ever had is braising! Not familiar with braising or a need a friendly reminder? Chef Michael Smith has you covered with this step by step recipe that will have your guests swooning over the depth of flavour and warm delicious texture of your braised lamb!
Ingredients
1 Tbsp vegetable oil
4 lamb shanks
12 shallots, peeled and left whole
1 heads garlic, peeled into cloves then halved
2 carrots, peeled, cut in 3 or 4 large pieces each
2 parsnips, peeled, cut in 3 or 4 large pieces each
1 turnip, peeled, chopped into large chunks
12 baby potatoes, whole
1 750 mL bottle of your favourite red wine
2 bay leaves
2 sprig rosemary
1 Tbsp juniper berries
1 tsp salt
Recipe
1. Place a large Dutch oven or stew pot over medium-high heat with enough oil to fill the bottom with a thin pool. Carefully add the lamb shanks to the hot oil and brown well on both sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added.
2. When the shanks are nicely browned, pile in the shallots, garlic, carrots, parsnips, turnip and potatoes. Add a full bottle of red wine along with the bay leaf, rosemary, juniper berries and salt. Bring the works to a boil. Reduce the heat to maintain a low simmer, cover and continue simmering over the lowest heat until the shanks are fork tender, 2 to 2 1/2 hours. Place a shank in each serving bowl, spoon in lots of vegetables and pour in steaming ladlefuls of the aromatic broth. Serve and share.
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