Dutch Oven Lamb Shank Recipes

Slow braised lamb shanks Simply Delicious

WEBMar 26, 2023 · Sear the lamb: Heat a large pot or Dutch Oven (I use a braiser) over medium-high heat. Pat the lamb dry with paper towels …

Rating: 4.5/5(202)
1. Pre-heat the oven to 160ºC/320ºF.
2. Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
3. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
4. Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.

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Dutch Oven Lamb Shanks Dutch Oven Daddy

WEBJun 7, 2018 · Dutch Oven Lamb Shanks are a delicious and hearty main dish that is perfect for a cozy and comforting meal. The dish starts with …

1. Preheat oven to 200 degrees.
2. Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess.
3. In a 2.5 quart Dutch oven, heat olive oil.
4. Sear the lamb shanks on all sides over moderately high heat.

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Braised Lamb Shanks (Falloffthebone Tender)

WEBJan 13, 2023 · The shank is cut from the shin of the lamb, and needs to be cooked low and slow for it to become tender. Any braiser or large …

1. Pat the lamb shanks dry with a paper towel to remove excess moisture. This will give us better browning when we sear.
2. Season the lamb shanks all over with kosher salt. I usually season by eye, but I recommend about two teaspoons if you are not sure what amount you need.
3. Heat the ghee in a braiser over medium high heat, then add the lamb shanks and sear on all sides until brown, about 10 minutes total. Remove the lamb shanks to a plate.
4. Add the chopped onion, carrots, and potatoes straight to the pan (with the fat and drippings still there). Season with 1/2 tsp salt. Saute for about 10 minutes, until slightly softened, then add the garlic. Cook for 1 minute until the garlic smells fragrant.

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