John Myers
Lamb Shank Braised
The perfect lamb shank braised recipe with a picture and simple step-by-step instructions.
- 700 g Lamb knuckle = 2 pieces
- 2 Rosemary sprigs
- 1 Garlic clove chopped
- 0,5 teaspoon Sea-Salt
- 0,5 teaspoon Seasoned pepper
- 30 g Clarified butter
- 2 medium sized Roughly diced onions
- 2 teaspoon Tomato paste
- 100 ml Red wine
- 2 Garlic cloves unpeeled
- 300 ml Meatsoup
- 2 teaspoon Mixed cornstarch
- Rinse the knuckles under cold water and pat dry again thoroughly. Pluck rosemary needles from the twigs and finely chop with a large knife, then mix with salt, seasoned pepper and the chopped clove of garlic and crush (or mortar) almost to a pulp with the flat knife.
- Massage this seasoning mixture all around into the knuckles. Press the two unpeeled cloves of garlic lightly with the knife. Preheat the oven to 180 degrees and add a roaster to warm it up.
- Heat the clarified butter in a pan until a wooden spoon held in it immediately reveals bubbles. Put in the meat and brown it, browning the onion cubes on the side. Transfer the meat to the roaster.
- Add the tomato paste to the onions and sauté briefly, then deglaze with red wine. Add the contents of the pan and the two pressed garlic cloves to the meat. Simmer the roasting mixture with the meat stock in the pan and also pour it into the roasting pan. Cook with the lid on for about 90 minutes.
- Lift the knuckles out of the stew and keep them warm in the switched off oven until the sauce is ready.
- Pour the braised stock into a small pot, fish out the two whole cloves of garlic and puree the rest with the hand blender. If necessary, thicken into a slightly creamy sauce with the mixed cornstarch. Season to taste and serve the lamb shanks with the delicious sauce and the garlic cloves that have been cooked.
- We had potatoes and Brussels sprouts with breadcrumbs.
Facebook Comments