Braised lamb shanks

Updated at: Sun, 03 Mar 2024 21:28:57 GMT

Step 1

Sear lamb shanks in garlic oil. Remove lamb and add a bit more oil, bring to a shimmering heat, sauté onions and carrots in the lamb frond (burney bits on the bottom of the pan). Deglaze with red wine and scrape all the yumminess up off the large, wide rondo (round shallow pan) and reserve the liquid. Mix tomato paste with salt and pepper and rub all the seared shanks. Grab a large hotel pan or vessel that can handle all your shanks, bone up. Fill the vessel with the left over liquid, herbs, beef broth and wine. Ratio is about 70% water to red wine. You want to fill the vessel up to 3/4-no less with your reserved liquid and herbs. Arrange shanks bone up (see photo). A lot of recipes will use less than 3/4 liquid but I use more since I braise at a higher temp and for a shorter time period; you end up with the richest braising liquid! Important next step: look at what you have done and say…”Hells ya!” Cover with aluminum foil, (you can cover with parchment paper first then foil to avoid, we’ll, the burning of aluminum into your food. :) Braise in preheated oven at 350 for 2.5 hours. You can braise at 315 for 3.5 hours using just a little less liquid if you want. Check on your awesome lambs shanks and remove from liquid. Strain liquid into a large bowl through a sieve. Use a masher and mash away into the strainer to push even more flavour into the bowl. Follow me for what to do with the reserved liquid. Garnish with fresh mint no matter what you do within them. Last step. High five yourself. You rock!

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