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Slow Braised Lamb Shanks

Slow Braised Lamb Shanks

2 - 3 people
00h 15
03h 00
Slow Braised Lamb Shanks
2 - 3 Serves
15Mins Prep
03Hours Cook

Ingredients

  • 2lamb shanks
  • 1large onion, finely chopped
  • 2large arrots, peeled and finely chopped
  • 2celery ribs, finely chopped
  • 4clvesgarlico thinly sliced
  • 2sprigs of fresh rosemary
  • 1Bayara bay leaf
  • 2 Tblstomato paste
  • 1 ½ cupapple vinegar
  • 2 cupslamb stock/beef broth
  • Bayara pink salt and black pepper to taste
  • Bayara paprika
  • Bayara whole cinnamon
Method

Method

  1. Place a large Dutch oven pot over medium-high heat and let it heat for a few minutes.
  2. Pat the lamb shanks dry with paper towels, season generously with salt, andthen drizzle some olive oil in the pot.
  3. Sear thelamb shanks until well-browned on all sides and then set aside.
  4. In the same pot, sauté the onion, carrot, celery, garlic, and herbs until soft and fragrant.
  5. Let the vegetables cook until they are starting to brown to develop as much flavor as possible.
  6. Pour in the liquid (apple vinegar and stock), stir well, and bring to a boil.
  7. Add the lamb shanks back to the sauce, cover with a lid, and place the pot in a preheated oven.
  8. Braise for 2-3 hours until the shanks are tender, and the gravy is reduced.
  9. Serve with mashed potatoes, basmati rice, or polenta.
Method

Method

  1. Place a large Dutch oven pot over medium-high heat and let it heat for a few minutes.
  2. Pat the lamb shanks dry with paper towels, season generously with salt, andthen drizzle some olive oil in the pot.
  3. Sear thelamb shanks until well-browned on all sides and then set aside.
  4. In the same pot, sauté the onion, carrot, celery, garlic, and herbs until soft and fragrant.
  5. Let the vegetables cook until they are starting to brown to develop as much flavor as possible.
  6. Pour in the liquid (apple vinegar and stock), stir well, and bring to a boil.
  7. Add the lamb shanks back to the sauce, cover with a lid, and place the pot in a preheated oven.
  8. Braise for 2-3 hours until the shanks are tender, and the gravy is reduced.
  9. Serve with mashed potatoes, basmati rice, or polenta.
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