Slow Braised Lamb Shank

Name: Slow Braised Lamb Shank
Prep time: 2 h 40 min
Cook time: 30 min
Total time: 3 h 10 min
Cuisine: European
Ingredients: - 6 lamb shanks (trimmed of excess fat).; - 6 tablespoon olive oil.; - 2 teaspoon sea salt.; - 2 teaspoon black pepper.; - 2 red diced onion.; - 4 teaspoon minced garlic.; - 4 tablespoon fresh chopped Rosemary.; - 4 diced carrots.; - 4 diced celery sticks.; - 3 tbsp / 1/4 cup flour.; - 800g crushed tomatoes.; - 4 dried bay leaves.; - 2 cups red wine (or for non alcohol you may use cranberry juice).; - 4 cups beef stock (if low sodium you may adjust the salt above); Radish Shredded.; colored bell peppers, Shredded; - Chives Finley chopped.; - Zest of a lemon

8 steps

Prep:2h 40minCook:30min

Lamb shanks are slow cooked until fall apart tender and smothered in a deeply rich flavored red wine sauce.

Updated at: Thu, 17 Aug 2023 10:05:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories914.8 kcal (46%)

Total Fat55.6 g (79%)

Carbs25.1 g (10%)

Sugars10.8 g (12%)

Protein62.9 g (126%)

Sodium1276.9 mg (64%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6lamb shanks

trimmed of excess fat

6 tablespoonolive oil

2 teaspoonsea salt

2 teaspoonblack pepper

4 tablespoonRosemary

¼ cupflour

800gcrushed tomatoes

4dried bay leaves

2 cupsred wine

or for non alcohol you may use cranberry juice

4 cupsbeef stock

if low sodium you may adjust the salt above

Garnish Ingredients

Instructions

Step 1

Heat oven to 180C degrees.

Step 2

Season the lamb on all sides with salt and pepper. Heat a heavy-based oven proof pan over medium high heat. Add olive oil and then add the lamb shanks, Sear carefully on all sides until they are golden brown, remove the shanks and cover with foil to keep warm.

Step 3

Using the same pan, add onion, garlic, carrots, celery and rosemary and sauté over medium-high heat for 5 minutes until onion is softened, add flour, stir for a minute then add all the liquids; wine, beef stock, crushed tomatoes and bay leaves.

Step 4

Bring back shanks to the pan, the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid, move it covered to the oven and let it simmer for 2 hours then remove the lid and simmer for 30 minutes.

Step 5

Check to ensure lamb is tender - the meat should be start to fall off the bone. If not, cover and continue cooking until you feel the meat nearly begin to fall off the bone, remove the lamb aside.

Step 6

5- Strain the sauce into a bowl. Use spoon to press into onion, carrot, celery to squeeze out all the flavourful liquid. Pour sauce into the pan. (Skim excess fat off sauce).

Step 7

Increase heat to medium high and reduce liquid by half or until it thickens to your desired consistency.

Step 8

Return lamb shanks and juices pooled into sauce to reheat, then serve it over mashed potatoes and sautéed baby vegetables, drizzle a little of the gravy & Garnish with shredded veggies, chives and lemon zest.