Penulis Braised lamb shank is a slow-cooked dish where lamb shanks are browned and then simmered in a liquid, typically a combination of broth, wine, or other seasonings, at a low temperature for several hours.
This process allows the tough, sinewy meat to become tender and flavorful. The braising liquid helps to infuse the lamb with additional flavors and keeps the meat moist throughout the long cooking process.
The result is a rich, hearty dish with falling-off-the-bone meat, often served with vegetables or mashed potatoes. Braised lamb shanks are a popular comfort food and can be found in many cuisines.
Braised lamb shank is a versatile dish, and the choice of seasonings and braising liquids can vary depending on the regional cuisine or personal preference. For example, in Mediterranean or Middle Eastern recipes, ingredients like garlic, rosemary, thyme, cumin, cinnamon, and lemon may be used, adding aromatic depth and complexity.
In French-style braises, wine, stock, and herbs like bay leaves and thyme are common, often finished with a bit of tomato paste for richness. The braising method itself is key to the texture and flavor of the lamb shank.
After the shanks are browned in a hot pan to develop a rich, caramelized exterior, they are typically submerged in the braising liquid and then cooked at a low temperature for 2 to 3 hours, either on the stovetop or in the oven.
During this time, the connective tissue in the lamb breaks down, resulting in a tender, melt-in-your-mouth texture. The braising liquid also plays a crucial role. After cooking, it can be reduced and thickened to form a sauce that complements the meat.
Often, the dish is served with sides like mashed potatoes, polenta, couscous, or roasted vegetables to soak up the delicious sauce. In summary, braised lamb shank is a comforting, flavorful dish, where the slow-cooking method elevates the lamb to a tender, juicy masterpiece, perfect for special occasions or cozy meals.
Here's a simple recipe to make braised lamb shanks:
Ingredients:
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine (optional, can substitute with more broth)
- 2 cups lamb or beef broth
- 1 cup crushed tomatoes (optional)
- 2 sprigs fresh rosemary or 1 tablespoon dried rosemary
- 2 sprigs fresh thyme or 1 tablespoon dried thyme
- 2 bay leaves
Instructions:
1. Prepare the Lamb Shanks
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
2. Brown the Lamb Shanks
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the lamb shanks on all sides (about 5-7 minutes). This helps to develop a deep, rich flavor. Once browned, remove the lamb shanks and set aside.
3. Sauté Vegetables
- In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften.
- Add the minced garlic and cook for another minute until fragrant.
4. Add Tomato Paste and Liquid
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let the wine cook for 2-3 minutes to reduce slightly.
- Add the broth and crushed tomatoes (if using). Stir to combine.
5. Add Herbs and Return Lamb Shanks
- Add the rosemary, thyme, and bay leaves to the pot.
- Return the browned lamb shanks to the pot, making sure they are mostly submerged in the liquid.
6. Braise the Lamb
- Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Braise for about 2 to 2.5 hours, or until the lamb shanks are fork-tender and the meat is falling off the bone.
7. Finish and Serve
- Once done, remove the lamb shanks from the pot and set them aside.
- If the braising liquid is too thin, place the pot back on the stove over medium-high heat and reduce it to your desired consistency.
- Adjust the seasoning with salt and pepper to taste.
Serve the lamb shanks with mashed potatoes, couscous, polenta, or roasted vegetables, and drizzle with the reduced braising liquid for a flavorful, hearty meal.
Enjoy your braised lamb shank!
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