Lamb Shank
Slow-cooked lamb shank braised with red wine, herbs, and vegetables for a rich and savory meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb Shank (trimmed of excess fat) | 1 | Kg |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (large, chopped) | 2 | Count |
| Carrot (medium, peeled and chopped) | 3 | Count |
| Celery Stalk (chopped) | 3 | Count |
| Garlic (minced) | 4 | Clove |
| Red Wine (dry) | 500 | Milliliter |
| Beef Stock (low sodium) | 500 | Milliliter |
| Tomato Paste (concentrated) | 2 | Tbsp |
| Rosemary (fresh) | 2 | Stalk |
| Thyme (fresh) | 1 | Bunch |
| Bay Leaf (dried) | 2 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Preheat the oven to 160 degrees Celsius.
- Heat olive oil in a large ovenproof pot over medium-high heat.
- Season lamb shank with salt and pepper, then brown on all sides in the pot. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and tomato paste, cooking for another 2 minutes.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes.
- Return the lamb shank to the pot. Add beef stock, rosemary, thyme, and bay leaves.
- Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours until the meat is tender.
- Remove the pot from the oven. Discard rosemary, thyme, and bay leaves. Adjust seasoning with salt and pepper.
- Serve the lamb shank with the braising liquid and vegetables.
Prep
- Thaw lamb shank in the refrigerator overnight if frozen.
Kitchen equipment
Large Ovenproof PotOven Thermometer