Braised Lamb Shanks
Delicious and tender Braised Lamb Shanks, slow-cooked in a hearty sauce with garlic and fresh herbs, perfect for family gatherings.
Ingredients
For the braising
- 2 tablespoons extra-virgin olive oil, divided
- 4-6 pieces lamb shanks, trimmed of excess fat
- 1 large white onion, diced
- 6 cloves garlic, minced
- 2 large carrots, sliced 1/2-inch thick
- 1 pinch coarse salt and freshly ground pepper
- 1/4 cup flour
- 3 1/2 cups beef stock
- 14 oz passata (tomato puree or American tomato sauce)
- 2 tablespoons tomato paste
- 2 cubes beef bouillon, crushed
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 leaves bay leaves
- Salt and pepper to season
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gently wash and pat dry the lamb shanks with a paper towel.
- Heat 1 tablespoon of olive oil in a heavy-based pot over medium-high heat.
- Sear two lamb shanks in the hot oil until evenly browned on all sides.
- Repeat this searing process for the remaining shanks using the additional oil, transferring them to a plate and tenting with foil to keep warm.
- In the same pot, add diced onions and carrot slices to the remaining pan juices, sautéing until softened, which should take around 3 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Return the shanks to the pot, seasoning with 1 teaspoon of coarse salt and 1/2 teaspoon of ground pepper.
- Sprinkle with flour, tossing gently to coat the shanks well. Cook for about 4-5 minutes to allow the flour to brown.
- Incorporate the beef stock, passata, tomato paste, crushed bouillon cubes, and herbs.
- Bring this mixture to a gentle simmer on the stove.
- Once simmering, cover the pot and transfer it to the lower oven rack. Cook for about 2 1/2 hours, or until the meat is fall-apart tender.
Finishing
- Carefully transfer the lamb shanks to a plate and tent them to keep warm.
- Discard bay leaves from the sauce and place the pot on the stove to simmer over medium heat until the sauce thickens to your desired consistency.
- Skim off any excess fat that rises to the surface if desired and taste for salt and pepper, adjusting as necessary.
- Return the shanks back into the pot, garnishing with fresh parsley before serving.
Notes
For an elevated taste experience, consider marinating the lamb shanks overnight with herbs and spices to deepen the flavor profile. If you like a little heat, feel free to add a pinch of red pepper flakes when sautéing the garlic. A splash of balsamic vinegar can add a delightful tang to the sauce.