Braised Lamb Shanks

Name: Braised Lamb Shanks
Ingredients: 1 x Lamb Shank and 3 x neck chops from New England Lamb box; combination of fresh Italian flat-leaf parsley, rosemary, and thyme.; Salt and Pepper; A variety of vegetables, but I prefer onions, carrots, celery, garlic, parsnips, and turnips; An excellent red wine like cabernet sauvignon, merlot, malbec, or shiraz will do well; good beef stock; olive oil; Tomato Paste

Jul 31, 20240 comments

Braised Lamb Shanks

Rated 5.0 stars by 1 users

Indulge in a comforting and richly flavored meal with our Braised Lamb Shanks. This recipe features tender, succulent lamb shanks slowly braised in a savory blend of aromatic herbs, vegetables, and a rich red wine sauce. The slow-cooking process allows the lamb to become fall-off-the-bone tender, with the robust flavors of garlic, rosemary, and thyme infusing every bite. Perfectly paired with creamy mashed potatoes or a side of roasted root vegetables, this dish is ideal for a special family dinner or a cozy gathering with friends. Serve with a drizzle of the reduced braising liquid for an added depth of flavor and a touch of elegance to your plate

Ingredients

1 x Lamb Shank and 3 x neck chops from New England Lamb box
combination of fresh Italian flat-leaf parsley, rosemary, and thyme.
Salt and Pepper
A variety of vegetables, but I prefer onions, carrots, celery, garlic, parsnips, and turnips
An excellent red wine like cabernet sauvignon, merlot, malbec, or shiraz will do well
good beef stock
olive oil
Tomato Paste

Directions

Season lamb shanks well on all sides with salt and pepper.
Sear the lamb shanks and necks in a large rondeau or Dutch oven with olive oil over medium-high heat until well browned on all 4 sides
Place the lamb and neck chops the side and add the prepared vegetables to the pot and continue to cook over medium-high heat until they are well browned, which takes about 10 minutes.
Deglaze using red wine and cook until the amount of liquid is reduced by ½.
Stir in some tomato paste until it is completely mixed in. This will help thicken it. Turn heat down to medium
Pour in the beef stock and then add in the fresh herbs, salt, and pepper, and stir to combine.
Add the lamb shanks back into the pot, cover, and cook at 170° for 2 to 2 ½ hours or until the meat is gently removed from the bone.
Drain the sauce, discard the vegetable and neck chop bones, and cook the sauce for 4-5 minutes or just until it’s thickened up like a thin gravy. It does not need to be thick to add flavor to the dish.
Serve the lamb shanks on top of some creamy mashed potato or parmesan risotto