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How To make Braised Lamb Shanks~
8 Small Or 4 Med. Lamb Shanks
45 Milliliters Olive Oil
50 Grams Tomato Puree
2 Carrots
Sliced
125 Grams Canned Tomatoes :
Chopped
350 Milliliters Red Wine
350 Milliliters Lamb Stock
5 Milliliters Rosemary Leaves Finely Chopped
5 Milliliters Thyme Leaves :
Finely Chopped
2 1/2 Milliliters Allspice
Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mixed With A Little Water
Thyme Sprigs -- To Garnish
Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil.
Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F).
Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.
How To make Braised Lamb Shanks~'s Videos
Lamb shanks! #shorts
Ingredients
- 4 lamb shanks
- 100ml extra virgin olive oil
- 2 tomatoes, chopped
- 2 sprigs rosemary
- 1 head garlic, halved
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 fennel bulb, tops only, chopped (I roast the bottom for a garnish)
- 250ml red wine
- 1L beef stock
- 1 bay leaf
- salt to taste
- flat leaf parsley
- 1 tbsp cornflour to thicken the sauce
- mash to serve
Method
1. Preheat the oven to 150°C.
2. Heat oil in a large frying pan over medium-high heat. Season the lamb shanks then cook until browned on all sides. Remove from the pan and set aside.
3. Add onion and carrot to the same pan and cook until vegetables are developing colour. Remove from the pan and add the rest of the veg followed by the red wine and cook until it has reduced by half.
4. Return lamb shanks to the pan, add beef stock and bay leaf. Bring to a boil.
5. Transfer everything to an ovenproof casserole dish. Cover and bake in a preheated oven for 3 hours or until the lamb shanks are tender.
6. Once cooked, let the shanks rest in the liquid for 20 minutes before removing and setting aside.
7. Pass the cooking liquid through a sieve and reduce until the salt levels are spot on. Then thicken the sauce by dissolving the corn flour in a small amount of water and whisking it into the sauce. Bring back to a simmer and cook for 5 minutes.
8. When ready to serve, simply pop the shanks back into a 180°C oven for 8-10 minutes or until piping hot.
9. Serve on mash potato and garnish with some roasted fennel and parsley.
10. Enjoy!
Learn how to braise lamb shanks and make a port wine sauce
Learn to braised lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce. Written recipe here:
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????????INGREDIENTS????????
1.2 kilos (roughly 2.5 pound) lamb shanks
1 white onion
1 medium size shallot
1 carrot
2 garlic cloves
1 bay leaf
1 heaped teaspoon tomato paste
salt and pepper to season
500 ml brown lamb stock or beef stock
150 ml ruby port wine
2 small twigs of rosemary
25 grams plain unsalted butter
2 tablespoons grapeseed or sunflower oil
Cooking notes: I have cooked this at 160 degrees Celsius for 2h30 minutes in a fan forced oven on the middle oven shelf and it worked fine for me. however depending on your oven things may be be different. so keep an eye on the reduction of the sauce during the cooking and if needed add some more stock (or water if you ran out of cooking stock). you can also just use a lower temperature of 160 degrees Celsius instead of 170.
Cookware:
Cast iron pan:
Fine mesh sieve:
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
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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How To Make Melt In Your Mouth Lamb Shanks
This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Recipes:
Easter Lamb Shanks
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Martini’s
Mushroom Risotto
PATREON:
Mary Berry's Lamb Shank with Root Vegetables | Mary Berry's Absolute Favorites
Mary shows us how to make her super tender, fall off the bone lamb shanks in a lovely red wine sauce with tasty roasted root vegetables. What more could you ask for?
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Lamb Shanks with Red Wine Sauce
A stunning, classic way to slow cook lamb shanks.