Have you ever wondered how to prepare a luxurious dish that will captivate everyone’s taste buds with every bite?
Don’t miss the chance to master this Braised Lamb Shank recipe, guaranteed to have your guests showering you with compliments! Follow these simple steps and discover the secret to unparalleled tenderness in your meat.
This delicious and super tender Braised Lamb Shank recipe will wow your guests!
Ever wondered how to achieve that melt-in-your-mouth tenderness and rich, savory flavor found in top-notch restaurants’ braised lamb shank? I did too, and after countless attempts, failure, and finally stumbling upon a game-changing recipe, I can confidently say this is the ONE!
Find out how you can transform your home-cooked meals into gourmet masterpieces with this incredible braised lamb shank recipe. Don’t miss out—you’ll be amazed by the results!
Braised Lamb Shank recipe
- Prep Time: 30 Minutes
- Cook Time: 3 Hours
Ingredients
- 4 lamb shanks
- 1 tbsp olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- 1 cup finely diced carrot
- 1 cup finely diced celery
- 1/3 cup balsamic vinegar
- 3 tbsp tomato paste
- 3 cups beef stock
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- Before you begin preparing your dish, it’s essential to preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- To start, generously season the lamb shanks on all sides with salt and pepper. Next, heat 1 tablespoon of oil in a large pan over medium-high heat. Once the oil is hot, sear the lamb shanks thoroughly on all sides.
- Adding the minced garlic, chopped onion, diced celery, and sliced carrot to the preheated pan. Sauté the vegetables for approximately 5 minutes, or until they start to soften.
- In a deep pan, add balsamic vinegar, tomato paste, beef stock, thyme, bay leaves, salt, and pepper. Stir the mixture thoroughly to combine all the ingredients. Bring the mixture to a gentle simmer over medium heat.
- Once it starts simmering, carefully return the lamb shanks to the pan. Make sure to spoon some of the sauce over the top of the lamb shanks to coat them well.
- Cover the pan with a lid and transfer it to a preheated oven. Cook for approximately 1 1/2 hours, allowing the flavors to meld and the lamb shanks to become tender.
- After cooking for 1.5 hours, flip the shanks over and place them back in the oven for an additional hour. This time, leave the lid off. Doing so will allow the shanks to brown and help the sauce to thicken.
- After a total of 2 1/2 hours in the oven, the lamb shanks should be tender enough to fall apart. Serve the lamb shanks with a side of vegetables or mashed potatoes, generously drizzling the flavorful sauce over the top for added taste.
Slow Cooker Braised Lamb Shanks
- Follow steps 2 and 3 on the stove using a pot, then transfer the sautéed garlic and vegetable mixture to the slow cooker. Alternatively, if your slow cooker is equipped with a sauté function, you can complete steps 2 and 3 directly in the slow cooker.
- Add the balsamic vinegar, tomato paste, beef stock, thyme, bay leaves, salt, and pepper to the pan, stirring well to combine the ingredients. Return the lamb shanks to the pan, ensuring they are well-coated with the sauce.
- Cook the lamb shanks on high heat for 6 hours or on low heat for 8 hours, depending on your preference.
- Once the lamb is very tender, place the lamb shanks on a baking tray and keep warm in the oven (this will also help to caramelize the edges of the shanks).
- Turn the slow cooker back to sauté/sear (or alternatively pour all the sauce in the slow cooker into a pot on the stove) and leave the sauce to simmer for 10-15 minutes until it has reduced by approximately half.
- Serve the lamb shanks with the sauce poured overtop.
Source: everylastbite