Braised Lamb Shank
We love it when our customers come back and tell us they have had the best piece of meat ever..We love it even more when they create a recipe around our produce. Kaushil Chand (@kashskitchen)loves to cook. It turns out he does it very well. So when Kaushil paired our Lamb Shanks with one of his recipes.. we had to try it out.. Here is the result for you to try yourself..The perfect dish if you are chasing the colder weather away.
Ingredients
- 4 lamb shanks (trimmed)
- 2/3 tablespoons extra virgin olive oil
- 2 medium onions, roughly chopped
- 5 cloves of garlic, thinly sliced
- 5/6 sprigs thyme
- 2 sprigs rosemary
- 2 medium potatoes, cut into medium size cubes
- 1 large carrot, roughly chopped
- 1 bay leaf
- 125ml dry red wine
- 2 tablespoons tomato paste
- 1.5 cups of beef stock (can substitute with chicken stock)
- 1/2 cup of fresh flat leaf parsley, chopped
- 1/2 teaspoon cayenne pepper
- Salt (Himalayan pink salt or Maldon sea salt)
- Pepper (freshly ground)
- Note: cut carrots, onions and potato’s a similar size for consistent cooking
Preperation Directions
01
Pre heat oven to 140°C (284°F)
02
Sprinkle lamb generously with salt and pepper
03
Heat 2 tablespoons oil in a large heavy bottom, oven proof, casserole pan, over high heat
04
Sear the lamb shanks in batches, turning occasionally until a nice crust develops (approximately 5-8 minutes)
05
Remove lamb shanks from pan and set aside on a plate
06
Reduce heat to medium high
07
If required, add a tablespoon of olive oil
08
Add diced onion, potatoes and carrots to pan and cook for 5-6 minutes until soft and golden
09
Season with salt, pepper and cayenne pepper
10
Add tomato paste to vegetables and combine well; cook for 2 minutes
11
Add garlic to pan and mix with vegetables; cook for a further 1 minute
12
Add fresh thyme, rosemary, bay leaf, red wine, stock and combine well with vegetables
13
Bring to simmer
14
Return lamb shanks to pan, with any of the juices from the plate
15
Cover with a tight fitting lid and cook in oven for 2 hours 30 minutes
16
Remove the lid after 2 hours 30 minutes and cook, uncovered for a further 20 minutes, or until golden brown Remove pan from oven
17
Plate the shanks on the roasted vegetables, removing the thyme, rosemary and bay leaf
18
Sprinkle with fresh chopped parsley.
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