Braised Lamb Shanks! (Recipe and Video)

Today I went out of my culinary comfort zone and decided to braise some Lamb Shanks. I’ve hardly worked with lamb in the kitchen other than chops. I wanted to challenge myself with the method of braising. I know you are thinking, what is braising exactly?

Braising

is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. See More Wikipedia

Now that I have educated you let me tell you what you need in order to take on this recipe.

Lamb Shanks
2 Fresh Carrots
3 Celery Stocks
1 Onion
Can Diced Tomatoes
Potatoes (Red or White)
Tomato Paste
Red Wine
Olive Oil
Garlic
Salt
Pepper
Thyme
Sage
Rosemary
Crushed Red Pepper
Parsely (Garnish Optional)
Roasting Pan or Dutch Oven
Foil

Preheat your oven to 350 Degrees

Preparing the Lamb Shanks

I removed the lamb shanks from their packaging and patted them dry with a paper towel. Making sure that your meat is dry ensures a nice seared brown crust on your meat. After patting them dry I seasoned the lamb shanks with kosher salt and freshly cracked black pepper. I seasoned one side of the lamb shanks and then placed my skillet on medium high heat with a tablespoon of olive oil inside.

Once the skillet became hot I placed the lamb shanks season side down and then seasoned the other side with salt and pepper.

I then allowed the meat to brown and create a crust. I seared the meat on each side for about 4-5 minutes. The tell of a nice sear is when you’ll see a nice crusty brown skin form. After you have seared place the lamb shanks place them on a plate and prepare your vegetables for the same skillet.

Cutting the Veggies

When I am cooking I love to get all my chopping done first. This way the cooking process is shorter. I cut my carrots, onion, celery, and potatoes. I cut my carrots, onion, and celery in uniformed pieces to ensure even cooking. I also cut my potatoes in wedges because I wanted them to be able to with stand the braising process. If you cut the potatoes to small you run the risk of them becoming mashed potatoes.

Now in the same skillet on medium heat put the onion, carrot, and celery inside. Also add a pinch of rosemary, thyme, 1 tsp minced garlic, and sage to the veggies. At this point you are turning up the flavor while cook these vegetables in the lamb shank fat. You want to cook them for about 3-5 minutes.

After the time has passed add 1 tablespoon of tomato paste. Stir the paste into the vegetables until coated. After the carrots, onions, and celery are coated add 1 cup of your favorite red wine. Only cook with wine you’d drink. If the wine isn’t good the food won’t be either. Meanwhile allow the alcohol to cook off for about 3 minutes then add the diced tomatoes, pinch of crushed red pepper, and season with salt & pepper to taste.

Wait for 2 mins and then re-add the meat to prepare for the oven. Only re-add meat to skillet if the pan is oven proof. If not move contents to a roasting pan and wrap tightly with foil for 4 hours.

Note: When putting the Lamb Shanks in the pan or skillet note they wont be submerged in liquid. The meat will be peeking through the braising liquid you created. Which is perfect. Braising isn’t about submerging meat but letting it relax in a meat jacuzzi. LMAO!

Once you have your roasting vessel add your potatoes and cover tightly. After four hours you will have the moist tender and juicy meat. This same method also works with beef as well. So if you aren’t into lamb you could also braise a beef roast of some kind. It will be delicious I promise! Happy Eating Bareian Friends!

Here’s the Finished Product

Look At How Tender This Meat is…

xoxo
Jersey