Braised Lamb Shanks

Name: Braised Lamb Shanks
Prep time: 20 min
Total time: 200 min
Yield: 4
Ingredients: 2 white onions (finely chopped); 4 lamb shanks; 2 cups of dry red wine; 1 cup of balsamic vinegar; â…“ cup of olive oil; 4 cloves of garlic (minced); 2 lemons (quartered); 2 cans (14.5 ounces each) of diced tomatoes; 1 bunch of fresh basil (finely chopped); 1 tablespoon of kosher salt; 1 tablespoon of cracked black pepper

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Braised Lamb Shanks

Are you looking for a hearty and flavorful dish to impress your guests or satisfy your family’s cravings? Look no further than braised lamb shanks! This tender and succulent meat dish is a true showstopper that will have everyone coming back for seconds. In this article, we will explore the art of braising lamb shanks, from the cooking technique to the mouthwatering results. Let’s dive in!

The Art of Braising

Imagine sinking your fork into a lamb shank so tender that it effortlessly falls off the bone. That’s the magic of braising! This cooking technique involves searing the meat to create a flavorful crust, then slowly simmering it in a liquid until it becomes melt-in-your-mouth delicious. The slow and gentle cooking process breaks down the tough connective tissues in the lamb shanks, resulting in a tender and juicy dish.

Choosing the Perfect Lamb Shanks

When it comes to braising lamb shanks, quality matters. Look for shanks that are well-marbled and have a deep red color. The fat should be evenly distributed, as this adds to the richness and flavor of the dish. Whether you’re purchasing from a local butcher or a grocery store, don’t be afraid to ask questions about the origin and quality of the lamb.

Preparing the Lamb Shanks

Before you begin the braising process, it’s essential to properly prepare the lamb shanks. Start by trimming any excess fat and removing the silver skin, as this can cause the meat to become tough. Season the shanks generously with salt and pepper to enhance the flavors. You can also add additional herbs and spices like rosemary, thyme, or garlic to elevate the taste profile.

The Braising Process

Now that you have your beautifully prepared lamb shanks, it’s time to dive into the braising process. Here’s a step-by-step guide to achieving lamb shank perfection:

1. Searing the Shanks

Start by heating a large, oven-safe pot or Dutch oven over medium-high heat. Add a drizzle of oil and sear the lamb shanks on all sides until they develop a golden brown crust. This step locks in the flavors and creates a delicious caramelization that adds depth to the dish.

2. Building Flavor with Aromatics

Once the lamb shanks are seared, remove them from the pot and set them aside. In the same pot, add chopped onions, carrots, and celery, commonly known as mirepoix. Saute the vegetables until they become soft and aromatic. This flavorful base will infuse the lamb shanks with even more deliciousness.

3. Deglazing and Simmering

After sauteing the mirepoix, it’s time to deglaze the pot. Pour in a liquid of your choice, such as red wine, stock, or a combination of both. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits, also known as fond, are packed with flavor and will enhance the taste of the dish. Once deglazed, return the lamb shanks to the pot and add enough liquid to cover them about halfway.

4. Low and Slow

Cover the pot with a lid and transfer it to a preheated oven. Braising is a slow cooking method, so be prepared to wait patiently. The lamb shanks will need to simmer at a low temperature (around 325°F or 160°C) for about 2-3 hours, or until the meat is tender and easily pulls away from the bone. This slow cooking process allows the flavors to meld together beautifully.

Serving and Enjoying

Once your braised lamb shanks are cooked to perfection, it’s time to serve and enjoy! The tender meat pairs beautifully with creamy mashed potatoes, roasted vegetables, or a simple side salad. Spoon some of the flavorful braising liquid over the lamb shanks for an extra burst of flavor. Garnish with fresh herbs like parsley or mint for a touch of freshness.

Frequently Asked Questions

1. Can I use a slow cooker instead of the oven?

Yes, you can! Simply follow the recipe until step 3, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

2. Can I use lamb chops instead of lamb shanks?

While lamb chops can be delicious, they are not ideal for braising. Lamb shanks have more connective tissue, which breaks down during the long cooking process and results in a more tender and flavorful dish.

3. Can I make braised lamb shanks in advance?

Absolutely! In fact, braised lamb shanks taste even better when made in advance. The flavors have time to develop and intensify. Simply store the cooked lamb shanks in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven before serving.

4. Can I freeze braised lamb shanks?

Yes, you can freeze braised lamb shanks for up to 3 months. Allow them to cool completely before transferring to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.

5. What other liquids can I use for braising?

Aside from red wine and stock, you can also use beer, tomato juice, or even fruit juices like apple or orange. Get creative and experiment with different flavors!

6. Can I braise lamb shanks on the stovetop?

Yes, you can braise lamb shanks on the stovetop. Use a heavy-bottomed pot with a tight-fitting lid and simmer the shanks over low heat for the recommended cooking time.

7. Can I use boneless lamb shanks?

While boneless lamb shanks are available, it’s best to use bone-in shanks for braising. The bone adds flavor and helps keep the meat tender during the long cooking process.

8. How do I know when the lamb shanks are done?

The lamb

Braised Lamb Shanks

Prep20 min

Total3 hr 20 min

Servings4

3 carrots (, peeled and diced into 1/2-inch pieces)
Extra-virgin olive oil
3 celery ribs (, diced into 1/2-inch pieces)
4 lamb shanks (each weighing about 1 1/4 pounds; 1 shank per serving)
4 cloves of garlic
Kosher salt
1 can (12 ounces) of tomato paste
1 large Spanish onion or 2 small yellow onions (, diced into 1-inch pieces)
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together with a string
3 to 4 cups of water
4 bay leaves
Gremolata (recipe follows)
Zest of 1 orange
Zest of 1 lemon
1/4 cup finely chopped parsley leaves
1 small garlic clove (, minced)
2 tablespoons freshly grated horseradish

Preheat the oven to 400 degrees F.
Generously coat a large Dutch oven with olive oil and heat it on high.
Season the shanks with salt and add them to the pan. Brown them well on all sides. Take your time with this step.
In a food processor, blend the onions, carrots, celery, and garlic until it forms a coarse paste. Set aside.
Transfer the shanks to a sheet tray. Remove any excess fat from the pan and add a bit more oil to coat the bottom. Add the pureed veggies and season with salt, to taste. Saute the veggies until they turn brown and aromatic, around 20 minutes. Make sure they form a crust on the bottom of the pan, but be careful not to let it burn.
Stir in the tomato paste and cook for 5 minutes. Add the wine, chopped rosemary, and thyme bundle. Stir frequently and cook until the wine reduces by about half.
Return the shanks to the pot and pour in 3 to 4 cups of water, enough to submerge the shanks. If needed, add more water. Add the bay leaves, cover the pot, and place it in the preheated oven. Cook for approximately 2 1/2 to 3 hours, flipping the shanks halfway through. Check the shanks every 45 minutes and add more water if the liquid has reduced too much

Easy, Easy Main Dish, Holiday, Italian, Jewish Cooking, Lamb Recipes, main-dish, Meat, Onion Recipes, Passover