Braised Lamb Shank

Braised Lamb Shank Recipe - Delicious and Flavorful

Preparation time: 20 minutes | Cooking time: 2 hours and 30 minutes | Servings: 6

Introduction

Braised Lamb Shank is a classic dish that epitomizes comfort food at its finest. This recipe combines tender lamb shanks with a rich, flavorful sauce made from a blend of vegetables, herbs, and red wine, creating a hearty and satisfying meal. Perfect for a cozy dinner on a chilly evening, this dish is sure to impress with its depth of flavor and elegant presentation.

History

The tradition of braising lamb shanks has roots in various cuisines around the world, from the Mediterranean to the Middle East. Historically, lamb shanks were considered a less desirable cut of meat due to their tough texture. However, when cooked slowly and gently, the meat becomes incredibly tender, falling off the bone, which led to the popularity of braising as a cooking method for this cut. Over time, different regions have adapted the recipe, incorporating local ingredients and flavors to create their unique versions of Braised Lamb Shank.

Ingredients

6 lamb shanks
kosher salt, to taste
Freshly ground black pepper
2 tbsp of extra-virgin olive oil
4 tbsp of butter
1 onion, chopped
2 medium carrots, peeled and finely chopped
3 cloves of garlic, minced
2 tbsp of tomato paste
2 cups of low-sodium beef broth
425 g of tomato sauce
2 sprigs of rosemary
1 cup of red wine

How to prepare

Preheat the oven to 350°F.
Season the lamb shanks with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat.
Add the lamb and cook each side for 4 minutes.
Remove the lamb from the oven and place it on a plate.
Melt 2 tbsp of butter in the pot over medium heat.
Add the onions and carrots and cook for 4 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Finally, add the tomato paste and stir until the vegetables are coated.
Mix the tomato sauce with the broth and add the lamb shanks back in.
Add the rosemary and heat until it boils.
Transfer the mixture to the oven and cook until the lamb is tender, about 2 hours.
Remove the lamb from the pot and place it on a cutting board.
Wrap it with foil to retain heat.
Remove the rosemary.
Heat the pot again and add the wine, waiting until it boils.
Reduce the heat and let it simmer for 10 minutes.
Once the wine thickens, add 2 more tablespoons of butter and stir.
Serve the lamb with mashed potatoes and pour the sauce on top of the meat.

Variations

1. Use white wine instead of red for a lighter sauce.
2. Add different herbs like thyme or oregano for varied flavors.
3. Incorporate mushrooms or olives into the sauce for added depth.

Cooking Tips & Tricks

1. Searing the lamb shanks before braising is crucial for developing a deep flavor.

2. Use a heavy, oven-proof pot like a Dutch oven for even cooking.

3. Cook the lamb shanks on low heat for a long time to ensure they become tender.

4. Deglaze the pot with red wine to incorporate all the flavorful bits into the sauce.

5. Taste and adjust the seasoning as necessary before serving.

Serving Suggestions

Serve the Braised Lamb Shank over a bed of creamy mashed potatoes or alongside roasted root vegetables for a complete and balanced meal.

Cooking Techniques

Braising is the key technique used in this recipe, involving cooking the lamb shanks slowly in liquid on low heat in the oven. This method ensures the meat becomes tender and flavorful.

Ingredient Substitutions

1. Use beef broth instead of wine for a non-alcoholic version.

2. Substitute sweet potatoes for carrots for a different sweetness.

3. Use margarine or a plant-based oil instead of butter for a dairy-free option.

Make Ahead Tips

Prepare the dish up to the point of baking, then cool and refrigerate. When ready to serve, reheat in the oven until the lamb is tender and the sauce is bubbling.

Presentation Ideas

Garnish the Braised Lamb Shank with fresh rosemary sprigs and serve on a platter for an elegant presentation. A side of colorful vegetables adds visual appeal to the dish.

Pairing Recommendations

A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the lamb and the savory sauce.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven until thoroughly warmed.

Nutrition Information

Calories per serving

A serving of Braised Lamb Shank contains approximately 400-500 calories, making it a hearty and fulfilling option for a main course.

Carbohydrates

This Braised Lamb Shank recipe contains a moderate amount of carbohydrates, primarily from the vegetables and tomato sauce. A single serving may contain approximately 15-20 grams of carbohydrates.

Fats

Lamb shanks are relatively lean, but the addition of olive oil and butter increases the fat content of the dish. A serving of Braised Lamb Shank may contain about 20-25 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Lamb is an excellent source of high-quality protein. A single serving of Braised Lamb Shank can provide approximately 30-35 grams of protein, making it a satisfying and muscle-building component of your meal.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin B12, iron, zinc, and selenium from the lamb, as well as various vitamins from the vegetables, such as vitamin A from carrots and vitamin C from tomatoes.

Alergens

This recipe may contain allergens such as dairy (butter) and sulfites (red wine). Those with allergies or sensitivities should adjust the recipe accordingly.

Summary

Braised Lamb Shank is a nutrient-dense dish that provides a good balance of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a hearty, comforting meal perfect for those looking for a satisfying and nutritious option.

Summary

Braised Lamb Shank is a timeless dish that combines tender, flavorful meat with a rich, savory sauce. Perfect for a special occasion or a comforting weekend meal, this recipe is sure to delight with its depth of flavor and elegant presentation. With tips for making ahead and variations to suit any taste, it's a versatile and satisfying option for any home cook.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, back when I was just a young girl living in the countryside with my family. My mother, rest her soul, was the one who first introduced me to the art of cooking. She was a wonderful cook herself, and she passed down her love and knowledge of food to me.

One day, while rummaging through an old box of recipes that my mother had collected over the years, I stumbled upon a tattered piece of paper with the words "Braised Lamb Shank" scrawled across it in faded ink. Curious, I unfolded the paper and began to read the recipe.

As I read through the ingredients and instructions, I could almost taste the rich flavors of the dish in my mind. The thought of tender, succulent lamb shanks simmering in a savory broth filled me with a sense of excitement. I knew that I had to try making this dish for myself.

I eagerly set to work gathering the necessary ingredients. I picked out the freshest lamb shanks from the butcher, along with a medley of aromatic herbs and vegetables. As I chopped, diced, and sautéed, I could feel my mother's presence in the kitchen with me, guiding my hands and whispering words of encouragement.

The scent of the lamb shanks as they seared in the pan filled the kitchen, making my mouth water in anticipation. I added the broth, wine, and spices, then let the dish simmer slowly on the stove, allowing the flavors to meld together and create a symphony of taste.

Hours later, as I lifted the lid off the pot and beheld the steaming, fragrant lamb shanks within, I knew that I had created something truly special. The meat was tender and falling off the bone, the sauce rich and velvety. I couldn't wait to share this dish with my family and see their reactions.

As we gathered around the table that evening, the aroma of the braised lamb shanks filling the air, I felt a sense of pride and accomplishment. My family's eyes widened in delight as they took their first bites, savoring the flavors and textures of the dish.

From that moment on, braised lamb shanks became a staple in our household. I would make it for special occasions, holidays, or simply on a cold winter's night when we needed something warm and comforting to fill our bellies.

Over the years, I have refined and perfected the recipe, adding my own twists and variations to make it truly my own. But the essence of the dish, the memories of that first time I made it and the joy it brought to my loved ones, still remain the same.

Now, as I pass this recipe down to my own grandchildren, I hope that they will find as much joy and satisfaction in making it as I have. Cooking is a labor of love, a way to nourish both body and soul, and I am grateful for the gift that my mother gave me all those years ago when she first introduced me to the magic of braised lamb shanks.