Lamb in the spring time brings back years of memories and cultural traditions. Different parts of the lamb used in so many different ways. The shanks are tough meat and required a slow moist cooking method. Check out my recipe for braised lamb shanks.
Yields 6 servings
Ingredients:
- Lamb shanks, 6 pcs
- Olive oil, 30mL
- Onion, 2 medium, mirepoix
- Carrot, 2 medium, mirepoix
- Celery, 2 medium, mirepoix
- Garlic, 5 or 6 cloves, cracked
- Tomato paste, 1-28oz can
- Red wine, 750mL
- Broth or stock (chicken or veg)
- Thyme, a few sprigs
- Rosemary, a few sprigs
- Bay leaf, 2 pcs
- Salt and pepper to taste
What you’ll need:
- Knife and cutting board
- Veg peeler
- Kitchen string
- Dutch oven
- Tongs
- Wooden or s/s spoon
- Cheesecloth
- Strainer
What to do:
Clean the meat and remove any excess moisture. Season well. Clean and cut the onion, carrot and celery. Peel and crack the garlic. Tie the fresh herbs together using kitchen string.
Heat the oil over high heat. Brown the lamb on all sides and set aside.
Add the onion, carrot and celery into the hot pan and cook out until they start to caramelize (when they are browning). Add the garlic and tomato paste and cook out but be careful not to burn. Deglaze the pan with the red wine. Add broth and bring to a boil. Then, add the herbs and meat into the pot. Lower the heat and simmer 2hrs, skimming the fat off the top as it accumulates.
Remove the shanks and cover. Using a cheesecloth-lined strainer, strain the liquid and continue cooking until volume reduces by half. Serve over top the shanks or on the side.