Braised lamb shank. Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you! You'll have the most tender, fall-off-the-bone lamb for the.

How to make braised lamb shanks. For this recipe we brown the lamb shanks first. A braised lamb shanks recipe that is perfect for slow cooking the delicious cut of meat. You can have Braised lamb shank using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Braised lamb shank

1. You need 1 of lamb shank.
2. It's 4 of shallots, peeled whole.
3. Prepare 3 clove of garlic, crushed.
4. Prepare 25 grams of dried porcini mushrooms, soaked in 250ml of boiling water for 25mins.
5. Prepare 1 tbsp of double concentrate tomato puree.
6. Prepare 500 ml of chicken stock.
7. Prepare 1 of carrot, roughly chopped.
8. Prepare 1 tsp of dried rosemary.
9. Prepare 2 tbsp of olive oil.

Visual instruction on how to sear the lamb shanks. Beer-Braised Lamb Shanks - Food Wishes - Spring Lamb. Lamb Shank Recipe Afghani kabab Recipe Lamb Shank Oven Lamb Kebab Afghan Cuisine کباب ماهیچه گوسفند. Since the shank is a section of the lamb's leg, it toughens throughout the To get the best out of your lamb shank, a braising technique is advised.

Braised lamb shank instructions

1. Separate the porcini from its stock, keeping the stock on one side, and chop..
2. Pre-heat an oven to 160°C / 140°C fan..
3. Heat the oil in an oven proof pot. Brown the lamb shank then put to one side..
4. Brown the shallots then add the garlic, carrots and mushrooms, cooking for a 2-3mins..
5. Use a little bit of chicken stock to deglaze the pot..
6. Add the porcini stock and tomato puree..
7. Add the lamb shank back to the pot and add the chicken stock until its about 2/3rds covering the shank..
8. Add the rosemary, cover and cook for 3hours in the oven..
9. Remove the lid and cook for another 15-20mins..

Fry shanks until golden brown on each side. Place shanks in Dutch Oven, or large oven proof pot with lid. Lamb shanks are good value, and as each on is a portion, serving is a cinch. You can braise the shanks up to two days ahead. Season the lamb shanks all over with salt and pepper.