Braised Lamb Shanks
Main Dishes • Turkish
Description
Braised Lamb Shanks
Ingredients
- Olive Oil 6 tablespoons
- Onion 2 pieces
- Rack of Lamb 6 pieces
- Carrot 2 pieces
- Leek 1 piece
- Celery stalk 4 pieces
- Garlic 4 cloves
- Rosemary 4 sprigs
- Thyme ½ bunch
- Dry White Wine 15 fl oz
- Passata Tomato Sauce 2 tablespoons
- Chicken Broth 0 qt
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
Heat the oil in a very large skillet (preferably cast iron, but a regular non-stick skillet will work too). Season the meat with salt and pepper, and sear until a dark golden crust forms on both sides. Continue to turn and cook until the shanks are well browned. This step is crucial for the flavor and appearance of the dish. The total browning time should be about 20 minutes. Transfer the meat to a large deep pot.
Step 3
In the oil used for frying the meat, add the vegetables, onion, rosemary sprigs, and thyme, and sauté over medium heat for about 5 minutes, until the mixture darkens slightly. Add 1 teaspoon of salt, the tomato paste, mix well, and cook for another 3 minutes. Pour in the wine, wait until it reduces by half, then add the broth and bring to a boil.
Step 4
Gently pour the meat in the pot with the soup and vegetable mixture. Cover with parchment paper and place in the oven for 2 to 2¼ hours. When the meat is ready, it will begin to pull away from the bones.
Step 5
Remove the herb sprigs, check for seasoning, and adjust salt and pepper to taste. Serve the shanks in warm deep plates, garnished with fresh rosemary or parsley.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!