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Tender, fall off the bone Lamb Shanks braised in a deliciously rich sauce is your new family dinner recipe! Includes 4 cooking methods: oven, stove, slow cooker or Instant pot. The meat just slides off the bone!Enjoy
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INGREDIENTS:
- 2 tablespoons extra-virgin olive oil divided
- 4 – 6 lamb shanks trimmed of excess fat
- 1 large white onion diced
- 6 cloves garlic minced
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2 large carrots sliced 1/2-inch thick
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1 pinch coarse salt and freshly ground pepper
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1/4 cup flour
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2 cups beef stock
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1 1/2 cups red wine
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14 oz (400 g) passata (tomato puree or American tomato sauce)
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2 tablespoons tomato paste
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2 beef bouillon cubes crushed
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1 teaspoon fresh rosemary finely chopped
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2 tablespoons fresh parsley finely chopped (divided)
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2 bay leaves
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Salt and pepper to season
INSTRUCTIONS:
OVEN METHOD:
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Preheat oven to 350°F (175°C).
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Wash and pat dry lamb shanks with paper towel.
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Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
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Transfer to a plate, tent with foil to keep warm, set aside.
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To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
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Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
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Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
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Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
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Gently transfer the shanks onto a plate; tent to keep warm.
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Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
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OPTIONAL: skim off any additional fat which rises to the surface.
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You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
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�*If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
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Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
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Garnish with parsley and serve with mashed potatoes, rice or pasta.
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To serve the following day, allow the casserole to cool completely, cover and refrigerate.�
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The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 – 15 minutes, basting the shanks and vegetables with the sauce.
NOTES:
STOVE TOP:
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Wash and pat dry lamb shanks with paper towel.
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Heat 1 tablespoon of oil in a heavy based pot.
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Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
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Transfer to a plate, tent with foil to keep warm, set aside.
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To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
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Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper.
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Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
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Add stock, wine, puree, tomato paste, bullion and herbs.
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Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
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Garnish with parsley and serve with mashed potatoes or rice.