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