Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, braised lamb shank. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak. Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier.
Braised lamb shank is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Braised lamb shank is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have braised lamb shank using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Braised lamb shank:
- Get 1 lamb shank
- Prepare 4 shallots, peeled whole
- Take 3 clove garlic, crushed
- Make ready 25 grams dried porcini mushrooms, soaked in 250ml of boiling water for 25mins
- Take 1 tbsp double concentrate tomato puree
- Prepare 500 ml chicken stock
- Prepare 1 carrot, roughly chopped
- Get 1 tsp dried rosemary
- Get 2 tbsp olive oil
For this recipe we brown the lamb shanks first. A braised lamb shanks recipe that is perfect for slow cooking the delicious cut of meat. Season the lamb shanks all over with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat.
Steps to make Braised lamb shank:
- Separate the porcini from its stock, keeping the stock on one side, and chop.
- Pre-heat an oven to 160°C / 140°C fan.
- Heat the oil in an oven proof pot. Brown the lamb shank then put to one side.
- Brown the shallots then add the garlic, carrots and mushrooms, cooking for a 2-3mins.
- Use a little bit of chicken stock to deglaze the pot.
- Add the porcini stock and tomato puree.
- Add the lamb shank back to the pot and add the chicken stock until its about 2/3rds covering the shank.
- Add the rosemary, cover and cook for 3hours in the oven.
- Remove the lid and cook for another 15-20mins.
There is a common misconception that making a braised lamb shank is quite a difficult matter - an intimidating one even. In truth however, serving up this succulent meat dish can be quite the trivial matter - all you got to do is get your searing on point and the oven will do the rest! Lamb shanks are good value, and as each on is a portion, serving is a cinch. You can braise the shanks up to two days ahead. These tender braised lamb shanks are seared and then cooked in a tasty red wine broth with chopped vegetables.
So that’s going to wrap this up with this special food braised lamb shank recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
