BRAISED LAMB SHANKS

gentle, fall off the bone lamb shanks braised in a costly pink wine gravy is your new circle of relatives dinner recipe! includes four cooking strategies!

slow cooked lamb shanks are a family favored dinner ordered at restaurants and pubs all over Australia yr round. Simmered in a wealthy, Bourguignon inspired crimson wine sauce, the meat just slides off the bone!

You select the way to prepare dinner them! inside the oven, on the stove, in a slow cooker or immediate pot (pressure cooker). Whichever one you select, you may no longer be disappointed!


Lamb shanks are an inexpensive reduce of meat begging to be slow cooked. gradual cooking turns this hard cut of lamb into the most gentle, succulent, fall off the bone meat, at the same time as creating a expensive depth of flavour on this delicious gravy.

along side components you already have handy, like garlic, onions, pork stock, herbs and tomato sauce (tomato puree), you’ll have a heavenly stew simmering to your kitchen.

the ideal Sunday afternoon is a slow cooking pot of lamb shanks. that is one recipe where you need to take a while cooking, even as playing a glass of wine or two awaiting its arrival to your dinner table.


INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 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
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti -- optional. Substitute with extra stock).
  • 14 oz (400 g) passata (tomato puree or American tomato sauce)
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped (divided)
  • 2 bay leaves
  • Salt and pepper to season

INSTRUCTIONS:

  1. Preheat oven to 350°F (one hundred seventy five°C).
  2. Wash and pat dry lamb shanks with paper towel.
  3. warmth 1 tablespoon of oil in a heavy based totally pot over medium-high heat. Sear two shanks within the warm oil till browned on all facets. Repeat with closing shanks and oil. 
  4. switch to a plate, tent with foil to preserve warm, set aside.
  5. To the pan juices, sauté the carrots and diced onions until softened, (about three mins), then add garlic and cook dinner for 1 minute.
  6. return the shanks again into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon floor pepper. Sprinkle with flour, toss properly and cook dinner for four-five mins to brown the flour.
  7. upload inventory, wine, puree, tomato paste, bouillon and herbs. bring to a simmer on the range.
  8. cowl, switch to decrease a part of the oven and cook dinner for two half of hours, or till the beef is fall apart soft (regulate the warmth in order that the liquid simmers very slowly).
  9. gently switch the shanks onto a plate; tent to keep heat.
  10. Discard the bay leaves from the sauce and area pot onto stove. Simmer sauce over medium warmness till thickened for your favored consistency. 
  11. optional: skim off any additional fat which rises to the surface.
  12. You ought to be left with about three cups of sauce thick enough to lightly coat the lower back of a spoon. 
  13. If the sauce is too thick, upload some tablespoons of inventory. If the sauce is just too thin, boil it over medium warmth for approximately 10 mins, or until decreased to the proper consistency. (See notes approximately thickening.)
  14. taste for seasoning and modify salt and pepper, if preferred. add the shanks again into the pot of sauce.
  15. Garnish with parsley and serve with mashed potatoes, rice or pasta.
  16. To serve day after today, permit the casserole to cool completely, cover and refrigerate.
  17. The day of serving, dispose of from fridge for at the least an hour before reheating. area over medium-low heat and permit simmer gently for approximately 10 - 15 minutes, basting the shanks and greens with the sauce.

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