Braised Lamb Shanks

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1. Elomack November 17, 2021

   Braised Lamb Shanks

   **Ingredients:**

   – 4 lamb shanks, around 400g each, cleaned and with the bone frenched

   – 1 tsp garlic powder

   – 1 tsp ground cinnamon

   – 1 tsp ground cumin

   – 1 tsp smoked paprika

   – 1 tsp chilli flakes

   – 1 tsp salt

   – 1 tsp ground pepper

   – 1 tsp fresh rosemary, chopped

   – 2 tbsp olive oil

   – 4 tbsp vegetable oil

   – 250ml dry red wine

   – 2 large onions, julienned

   – 1 large carrot, roughly chopped

   – 6 garlic cloves, smashed

   – 4 bay leaves

   – 500ml chicken stock

   **Preparation:**

   1. Make the seasoning by combining garlic powder, cinnamon, cumin, paprika, chilli, salt, pepper and rosemary.

   2. Rub some olive oil on the shanks, then coat thoroughly with the seasoning. Marinade in the fridge for at least 2-3 hours. The longer, the better (up to 36 hours I would say).

   3. Heat some vegetable oil in a large, oven-safe pot over high heat. As soon as the oil gets very hot (barely starting to smoke), start searing the shanks until browned on all sides. Work in batches if your pot is not big enough.

   4. Add the wine, onion, carrot, garlic and bay leaves. Sit the meat on top of the veggies so it doesn’t directly touch the pot.

   5. Add the stock, bring to a simmer, then transfer to an oven preheated to 160C. Braise for 3 hours or until the meat is really tender – literally falling of the bone.

   6. Reserve the shanks, strain the liquid and cook to reduce to your desired thickness.

   7. Serve with some sauce poured on top of the shanks, and some extra on the side.

   **Preparation video:** https://youtu.be/nfVu9VnhjPU

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