Easy Braised Lamb Shanks - Chef Fun Kitchen

Easy Braised Lamb Shanks

Braised Lamb Shanks ar some serious comfort food! created with grass-fed native farm lamb and slow steamed till tender during a vino sauce flavoured with tomato, onions, garlic, and contemporary rosemary.  Serve over mashed potatoes or mush for the final word tasty food dish.

A More Cost-effective Thanks To Obtain Organic Meat
Many people would possibly assume that purchasing grass fed meats from native farms is just too high-ticket, however the reality is that it is quite reasonable. a technique to avoid wasting cash whereas supporting your native farmer is to become a part of a CSA (Community Supported Agriculture) program. consider it as a subscription service for the freshest, in-season food for vegetables, meat, fish, bread, dairy, etc.  I rummage around for native farms close to ME on EatWild.

Easy Braised Lamb Shanks
Easy Braised Lamb Shanks

Another way to form this manner of intake more cost-effective is to shop for more cost-effective cuts.  This formula utilizes lamb shanks, that ar a brilliant flavourful, nonetheless cheap cut of meat.

Since it’s a brilliant powerful piece of meat, it will take it slow slow change of state and kitchen appliance cookery for the shanks to essentially shine, however in concerning 2-3 hours, you’ll have a number of the foremost tender and flavourful lamb ever.  Plus, the sauce is wonderful and you’ll need to pour it everywhere everything!

Easy Braised Lamb Shanks


  • 4 small lamb shanks , about 3/4-1 pound each; preferably local farm raised & grass-fed, at room temperature
  • 3 tablespoons olive oil
  • 1 cup diced onion , about 1 medium
  • 1 cup diced carrot , about 1 large
  • 4 garlic cloves , minced
  • 1/2 cup good quality red wine
  • 2 cups good quality beef stock , homemade or store bought
  • 1 cups good quality chicken stock , homemade or store bought
  • 3 tablespoon tomato paste
  • 1 tablespoon fresh rosemary , chopped (can substitute 1 teaspoon dried rosemary)


  1. Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
  2. Preheat oven to 325F/163C degrees.
  3. Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
  4. Reduce heat to medium and add onion, carrot, and garlic to the pan.  Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well.  Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.
  5. Braise the shanks for 2-2 1/2 hours, or until lamb is fork tender.
  6. Place the cooked shanks on a serving dish. Skim excess fat off top of cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Place one lamb shank on a plate, spoon sauce over it, and sprinkle with chopped parsley.

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