Braised Lamb Shanks

Source

Author: Bob and Robin Young

Source: British Foods at www.about.com

Web Page: www.rockinrs.com

Comments

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn't drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Oven Temperature: 320°F

Servings

Servings: 6

Ingredients
6		Lamb shanks, bone in
2	T	Olive oil
16	oz	Red Wine, use a good one!
1		Onion, peeled and rough chopped
1	lg	Garlic bulb, cut in half cross-wise

2	sprigs	Rosemary, fresh
1	T	Greek Oregano
1	T	Harissa
3	pints	Beef Stock
2	oz	Butter, ice cold
		Salt and Pepper to taste

1	Preheat the oven to 160°C/320 °F/Gas 2
2	Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
3	In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary, oregano, harissa and finally the lamb shanks.
4	Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
5	Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.
6	Serve with oven Roasted Fingerling Potatoes and a Green Salad with an Oil and Vinegar Dressing.

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 3 hours