Cooked - Slow-cooked Braised Lamb Shank

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooked Braised Lamb Shank

1.0

2 lamb shanks

Salt and pepper

3 tbsp olive oil

1 large onion, roughly chopped

2 carrots, peeled and roughly chopped

2 celery stalks, roughly chopped

1 whole bulb of garlic, halved

2 tbsp tomato puree

2 cups red wine (Shiraz/Cabernet)

2 cups beef stock

2 sprigs of fresh thyme

2 sprigs of fresh rosemary

2 bay leaves

1.5 cups couscous

1.5 cups hot chicken stock

2 tbsp olive oil

3 tbsp parsley, finely chopped

2 tbsp mixed fruits (apricot, raisins)

5 green olives, pitted and sliced

5 red olives, pitted and sliced

Toasted almond flakes

Parsley, finely chopped

Pat dry lamb and season generously with salt and pepper on all sides of the lamb shanks
On medium high heat, add olive oil and brown shanks on all sides, then remove and set aside
Lower heat to medium, add onions, celery and carrot. Cook slowly for 8-10 minutes till lightly caramelised. Add garlic and tomato puree and cook for 2 minutes
Pour wine, scraping thoroughly and reduce by half. Once reduced, add stock, herbs and return the lamb shanks. Liquid should cover ¾ of the shanks
Bring to gentle simmer, cover and place in oven at 160 degrees Celsius for 3 hours, turning once or twice throughout cooking process
Remove lamb, strain liquid and reduce till it turns thick like a sauce
Pour hot stock over couscous in bowl and cover with clingfilm for 5 minutes. Fold in other ingredients and taste for seasoning
Serve and enjoy

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 24 weeks ago

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