Braised Lamb Shank

Braised Lamb Shanks have always been my favorite menu item in restaurants but never ever I thought it could be easily done at home!

Well after checking many recipes online, I got to understand it’s actually a very simple one as long as you have a good quality lamb shank and you give it enough time cooking.

Before getting to the recipe, I just wanted to highlight few things:

1. You can cook your lamb shank in oven, on stove top, in a pressure cooker or a slow cooker and all will yield amazing results
2. The key to flavors in this recipe is searing all the sides until golden brown before you start braising. This will pack your meat with layers of flavors right from the beginning.
3. You can add red wine (nonalcoholic works perfect too) while preparing the stock. I didn’t have one in hand hence it’s not mentioned in my recipe.
4. You can literally pick your own meat seasoning and veggies selection to match your taste. what I’m trying to convey here is the cooking method.
5. Always bring your meat to room temperature and tap dry with a paper towel before cooking.

Braised Lamb Shank

nasabeter Braised Lamb Shanks have always been my favorite menu item in restaurants but never ever I thought it could be easily done… Dinner Dinner Middle Eastern Print This

Serves: 3 Prep Time: 30 mins Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 pieces Lamb Shanks
• 1/2 cup of red wine
• 2 cups beef stock
• Meat Seasoning:
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Vegetables:
• 2 cups baby carrots
• 2 cups baby potatoes
• salt and pepper to taste
• 1 tsp lemon and pepper seasoning
• 1 tbsp olive oil

Instructions

1. Bring your Lamb Shanks to room temperature and tap dry with a paper towel
2. Season your meat with olive oil and all the mentioned spices.
3. In a hot pan, sear the meat until you get brown golden crust from all sides. approx 4 mins on every side. then set aside.
4. Turn the heat low and add your beef stock, make sure you scrape well the bottom of the pan to get all the flavors.
5. Once boiling  add your wine and keep simmering on low heat for 15 mins or until thickened while stirring occasionally.
6. Season your vegetables in olive oil and the mentioned spices and toss well.
7. Transfer your vegetables to a baking dish and arrange in a single layer.
8. Place your meat on top of vegetables.
9. Pour in the stock, cover well and cook for 2 hours in a preheated oven at 410 F.
10. Garnish with Parsley upon serving.

 

Notes

If your baking dish does not come with a cover you use with parchment paper and rolling over the tray aluminium foil. Just make sure it's very well covered since we need to keep all the heat in while cooking.