Braised Lamb Shanks
Braised lamb shank can seem like a complex recipe. It’s not. Braising is perfect for lamb as it gives them flavor and tenderizes simultaneously. Once you try it, lamb shank may well become a comfort food in your home. You can serve it with rice, potatoes, or noodles as a topper. The key to success in this recipe is making sure the shank is fork-tender. If it’s not when you check, don’t be afraid to keep cooking. You’ll be glad you did.
Ingredients
- 3 Lamb shanks
- Fresh ground salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter ((cut it into 1 tbsp pieces))
- ½ Yellow onion, (chopped)
- 1 Carrot ((peel and chop))
- 1 Stick celery, ( chopped)
- 2 cloves garlic, (finely minced)
- 1 tbsp tomato paste
- 1 cup bone beef broth **
- ¾ cup tomato sauce ((your choice))
- ½ cup rose wine or red
Instructions
- Set your oven to 350F.
- Season the lamb shanks on all sides with salt and pepper.
- In a high-sided iron pan, warm the olive oil.
- Put the shank into the pan, and turn it regularly until it’s golden on all sides.
- Set aside.
- Use a large sauce pot, melting 1 tbsp of the butter in it. Add onion, carrots, and celery.
- After 5 minutes, add the garlic and stir.
- Add tomato paste giving everything a good stir for even coating.
- Pour the tomato paste mix into your original cooking pan.
- Add the lamb shanks, broth, and tomato sauce.
- Bring to a low-rolling boil.
- Cover the pot
- Cook in the oven for 2 hours
- Remove the pot from the oven and place it on the stovetop
- Add wine and boil
- Reduce heat and simmer for 10 minutes
- Add the remaining butter.
- Serve the lamb with some sauce on each plate.
Notes
** If you have packaged dry beef soup, you can make it instead.