Recipe: Appetizing Slow Braised Lamb Shanks

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Slow Braised Lamb Shanks. In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook. Allow to come to a simmer then add the lamb shanks back into the sauce.

Slow Braised Lamb Shanks Put the onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir to combine. Season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. You can cook Slow Braised Lamb Shanks using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Slow Braised Lamb Shanks

  1. You need of lamb shanks.
  2. You need of large onions sliced.
  3. It's of crushed Ginger.
  4. You need of crushed Garlic.
  5. It's of fresh chili finely diced.
  6. You need of Cinnamon Stick.
  7. Prepare of Turmeric.
  8. Prepare of Cumin.
  9. Prepare of Ground Chilli.
  10. You need of Ground Coriander.
  11. It's of Ground Cardamom.
  12. Prepare of Garam Masala.
  13. You need of Ground black pepper.
  14. Prepare of Salt.
  15. You need of chopped tomatoes.
  16. You need of water.

Place the shanks in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Add stock and all the other ingredients in the pot. In a small bowl, combine the cumin, coriander, curry powder, rosemary, thyme, garlic and pepper. These meaty slow-braised lamb shanks go perfectly on a bed of polenta, made so easy with my no-stir oven method or Spring Leek Risotto, made simple in a pressure cooker or instant pot.

Slow Braised Lamb Shanks step by step

  1. Fry the onions, ginger, garlic and cinnamon stick and fresh chilli until light browned.
  2. Mix all the spices, salt and pepper together and add to the onions, cook for about 2-3 min until fragrant.
  3. Add the tomato cans and cook for about 10min until the oil starts separating. Add the meat and water..
  4. Cook half covered on medium to low heat for 2 hours, taking the lid off the pot the last 30 min to help reduce liquid. Serve with cauliflower mash, yoghurt and fresh parsley. Enjoy!.

Wine Recommendation: With the deep rich flavors of this stew, any red wine will work; but a California Cabernet Sauvignon is perfect with its deep notes of dark. Lamb shanks can tend to be a tougher cut of meat so to get tender, fall off the bone lamb, it works best to cook them low and slow. They'll braise in a savory tomato sauce that gives the meat so. Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazingly delicious sauce can also be cooked in oven or crock-pot!!

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