Lamb Hind Shank Recipe

Braised Lamb Shanks (Falloffthebone Tender)

WebJan 13, 2023 · These Braised Lamb Shanks are so tender they fall off the bone, and are braised in a delicious and aromatic herb red wine sauce.

Rating: 5/5(3)
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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Slow braised lamb shanks Simply Delicious

WebMar 26, 2023 · Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. …

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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Slow Cooked Lamb Shanks in Red Wine Sauce

WebAug 8, 2018 · Lamb shanks are the king of all lamb cuts!! Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this …

1. Preheat the oven to 350F/180C.
2. Pat the lamb shanks dry and sprinkle with salt and pepper.
3. Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
4. Remove lamb onto a plate and drain excess fat (if any) from the pot.

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