BRAISED LAMB SHANKS
Steps:
- Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go. Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired, Call yourself a superstar!!! ;
- In a small bowl, combine all ingredients and set aside until ready to use. ;
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Roy Family
[email protected]Perfect for a cold winter night.
Hussein Muhammed
[email protected]I will definitely be making this again!
Aggy Smiles
[email protected]A great recipe for a special occasion dinner.
Nevaeh Rhoades
[email protected]Delicious and easy to make!
Suzan Nabuduwa
[email protected]This was my first time making lamb shanks and they turned out perfectly! The meat was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Muhammad Asad rauf
[email protected]I've made this recipe several times and it always turns out great. The lamb shanks are always tender and juicy, and the sauce is delicious. It's a great recipe for a special occasion dinner.
Mischa Weisskopf
[email protected]This recipe is a keeper! The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect meal.
Felix Oppong
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the tender lamb and the flavorful sauce. I will definitely be making this again.
Mustapha Muazu
[email protected]This recipe was easy to follow and the lamb shanks turned out great! The meat was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Gallo Decor
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly. The meat was fall-off-the-bone tender and the sauce was rich and flavorful. This is a great recipe for a special occasion dinner.
Carlissa Harrison
[email protected]This recipe is a great way to use up leftover lamb. The meat is so tender and juicy, and the sauce is delicious. I will definitely be making this again.
Bilal Hasan
[email protected]I made this dish for a special occasion dinner, and it was a hit! Everyone raved about how tender and flavorful the lamb was. It was definitely worth the effort.
AJ Bappi
[email protected]This braised lamb shank recipe is a winner! The meat was incredibly tender and flavorful, and the sauce was rich and delicious. I served it over mashed potatoes, and it was a perfect comfort food meal.