Easy | Serves 4
|Place the shanks atop the vegetables, add tomatoes,|
herbs and liquids and bring to a boil.
Foods is best kept simple. Most ingredients are good enough to eat on their own and need not be masked with plenty of flavours. Lamb Shanks definitely fall in this category. The meet is very good, turns out super moist and tender. The bone of the shank intensifies the meat flavour and the richness of the braising sauce. I don't season these shanks with anything more than salt & black pepper. Let the star of this dish shine in its own right.
This braised dish tastes delicious and is good as main course, but also great as a side dish, especially in Ramadan, when you want to create a Buffet of a variety of food for all to enjoy. I like serving this dish as a side in Ramadan when I make a seafood menu, or a chicken main dish. This way those who don't like fish and seafood will have another option, and a variation of meat type for those not fond of chicken. Everyone loves this dish, so try it and make your friends and family happy :)
|The added vegetables & herbs enrich the braising sauce|
& leftovers allow for a cream of vegetable soup the next day!
Tip Braising is a cooking technique where meat is browned in some sort of fat, then slowly stewed (simmered | slowly cooked) in a covered casserole dish or pot. The slow stewing on low temperature create a delicate, moist and super tender meat.
|French Cut Lamb Shanks|
You can go for the regular butcher's cut shank (meat bound to top of the bone), or the french cut shanks where the tip of the bone is showing. Whichever way you go tastes just the same!
For the Braised Lamb Shanks
12 lamb shanks, rinsed with cold water and pat dried
1/4 - 1/2 cup Olive oil (enough to fill the bottom of your casserole dish to brown the shanks)
2 large leeks, finely sliced
4 celery sticks, finely sliced
4-6 carrots, roughly cut
1 packet cherry tomatoes, halved
2 heads garlic cloves, segmented but unpeeled
1.5 ltr beef stock
1/4 cup Balsamic Vinegar
3 bay leaves
4 springs, fresh thyme
3 strings rosemary
Preheat oven to 300F.
|Rinse with cold water and pat dry, season with salt & black pepper.|
Place your casserole dish on the stove, fill with olive oil and slightly heat (do not over heat olive oil, or it oxidises and burns, do not let it smoke), you just want to warm it up for the meat. Meanwhile, season the shanks with salt and black pepper. Place the seasoned shanks in warm oil and brown on all sides. Careful, as the oil will spit.
|Brown the shanks on all sides|
Once browned, remove from casserole dish and set aside. Place the chopped leeks, celery, garlic cloves and carrots in casserole containing the browning oil and gently soften. Add the bay leaves and put back the shanks in the casserole dish on top of the vegetables. Add cherry tomatoes, herbs, stock and vinegar. Bring the mixture to a boil.
|Once done, remove from oven and let it rest, covered, for 5 minutes|
Remove from oven. Let it rest, covered, for 5 minutes. Remove lid and serve warm. Just dip the baguette in the braising liquid and taste.... Perfection!
For Cream of Braised Vegetables
The leftover vegetables from braising
600 ml beef stock
3 tbsp cooking cream
Discard the herb strings, push out the soft garlic flesh from the skin and discard the skin. Place the vegetables and garlic flesh along with braising liquid and beef stock in a pot and gently bring to a boil. Simmer covered over low heat for 10 minutes.
With an immersion blender, blend the soup till soft. Add cream and stir to combine. If you have leftover meat, then you can pull off the bone, heat and add to the soup.
Serve hot, alongside baguette for dipping.
Braised Lamb Shanks are delicious, All you need is a fresh baguette to dip into the juices and have with the meat! Give this recipe a try, you will be happy you did. Meanwhile leave me a comment :)
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