2021-10-19

One-Pot Fall-off-the-bone tender braised Lamb Shanks

Ingredients:

  • ü  Two large Lamb Shanks

  • ü  Bunch of thyme

  • ü  Couple of stems of rosemary

  • ü  3-4 Few sage leaves

  • ü  4-5 cloves of garlic

  • ü  Medium size onion cut into 4 quarters

  • ü  Medium size carrot cut into ½ to 1-inch pieces

  • ü  3 medium size potatoes cut into quarters

  • ü  One stem of celery cut into ½-1-inch pieces

  • ü  ½ cup of white wine

  • ü  ¼ cup of olive oil

  • ü  Salt and Pepper for taste

  • ü  2-3 tsp of garlic powder

  • ü  1tsp of smoked paprika

  • ü  250ML of Chicken Stock

Instructions:

  • ü  Using paper towel make sure that the lambs are dry

  • ü  Mix salt, pepper, Paprika and garlic powder (be generous with salt and pepper) and season the lamb with the mix

  • ü  Coat lamb shanks with coat of flour

  • ü  Pour some of the olive oil in cast iron pot in medium heat and sear the meat all around to get crusty caramelized exterior. Don’t skip the searing step; it imparts such big flavor and good texture. 

  • ü  Put aside the meat, reduce the heat and in the same pot lightly fry onion then other vegies and chopped herbs

  • ü  Mix them well and lightly cook them and add 2-3 tsps. of tomato puree and mix well

  • ü  Add white wine. And mix well and let the alcohol evaporate

  • ü  Place the lambs on the bed of veggies and let cook couple of minutes in lower heat and add chicken stock and ensure the meat is submerged in liquid

  • ü  Increase the heat to the boiling and keep turning the lambs to get flavors all around

  • ü  Reduce the heat to the lowest and cook for 2-3 hours, regularly checking to make sure pot will not run out of liquid  

I served the lamb shanks on polenta. Again, our 15-year-old practically most of the meat and we ended up with bones. Oh -well, my pay back will come from my grandchildren one day.

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