Slow Braised Lamb Shanks


  • 2 large Lamb Shank (4 small lamb shanks will do as well)
  • 1 large bunch Fresh rosemary approx .75 oz
  • 8 cloves Garlic
  • 2 sticks Cinnamon
  • 1 small bunch Thyme approx 5 sprigs
  • 1 large onion chopped
  • 4 cups Chicken Stock Just enough to slightly cover shanks
  • 3 stalks celery chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin podwer
  • 3 bay leaves
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup fresh plum tomatoes chopped
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon red wine vinegar
  • 1 large bunch mint and thyme (for gravy)
  • 2 carrots chopped

Slow Braised Lamb Shanks #LAMB #DINNER #MAINCOUSE


For the lamb:

  1. Preheat your oven to 400 F.
  2. Slash the fat side of the lamb all over with a sharp knife. Rub the lamb all over with salt and pepper. Heat a pan with olive oil. Brown all the side of the lamb shanks. Remove from pan. 
  3. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a cast iron dutch oven( or any oven safe pan). 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.
  4. ...............
  5. ...............
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