Braised Lamb Shanks
A comforting and impressive dish that transforms simple lamb shanks into a tender and flavorful masterpiece, ideal for special occasions or family dinners.
Ingredients
Main Ingredients
- 4-6 pieces lamb shanks, trimmed of excess fat
- 2 tablespoons extra-virgin olive oil, divided
- 1 large white onion, diced For a hint of sweetness
- 6 cloves garlic, minced For depth of flavor
- 2 large carrots, sliced ½-inch thick For sweetness and color
- 1 pinch coarse salt and freshly ground pepper to taste
- ¼ cup flour For creating a rich sauce
- 3 ½ cups beef stock For a robust base
- 14 oz passata (tomato puree or American tomato sauce) For acidity
- 2 tablespoons tomato paste To enhance richness
- 2 pieces beef bouillon cubes, crushed For extra umami
- 1 teaspoon fresh rosemary, finely chopped For an herbal note
- 2 tablespoons fresh parsley, finely chopped For garnish, divided
- 2 pieces bay leaves For aromatics
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and pat lamb shanks dry with a paper towel.
- Heat 1 tablespoon of olive oil in a heavy-based pot over medium-high heat and sear two shanks until browned on all sides.
- Transfer shanks to a plate and tent with foil to keep warm.
- Sauté the carrots and diced onions in the same pot until softened, about 3 minutes.
- Add minced garlic and cook for another minute.
Cooking
- Return the shanks to the pot and season with 1 teaspoon coarse salt and ½ teaspoon ground pepper.
- Sprinkle flour over the shanks and cook for 4-5 minutes.
- Pour in beef stock, passata, tomato paste, bouillon, and herbs, then bring to a simmer.
- Cover the pot and transfer it to the lower part of the oven. Cook for 2 ½ hours.
- Gently transfer shanks to a plate and tent them to keep warm.
- Discard bay leaves and simmer the sauce on the stove until thickened.
- Adjust the sauce if necessary and return shanks to the pot.
- Garnish with parsley and serve.
Notes
Searing the meat well locks in flavors. Consider marinating the shanks overnight for more flavor. Letting the dish rest after cooking helps the meat reabsorb its juices.