Best Classic Braised Lamb Shanks Recipes

Classic braised lamb shanks image

Provided by @MakeItYours

Number Of Ingredients 10

1 tbsp. olive oil
6 lamb shanks
1 onion, chopped
3 garlic cloves, crushed
11⁄2 x 400 g cans chopped tomatoes
150 mL (1⁄4 pint) red wine
2 bay leaves
400 g can chickpeas, drained and rinsed
3 tbsp. freshly chopped parsley
grated zest of 1 lemon

Steps:

Preheat the oven to 170°C (150°C fan oven) mark 3. Heat the oil in a large flameproof casserole. Season lamb and brown in two batches. Remove and set aside. Put onion and two crushed garlic cloves into the pan and cook for 4-5min until softened. Add tomatoes and wine and stir. Return lamb to the pan, season well and add the bay leaves. Bring to the boil, then cover, transfer to the oven and cook for 1hr 30min or until shanks are nearly tender.

CLASSIC BRAISED LAMB SHANKS image

Categories Lamb Braise

Yield 4 people

Number Of Ingredients 16

2 tbsp vegetable oil
4 lamb shanks
2 tsp chopped rosemary
Salt and pepper
1 onion, chopped
2 cloves garlic, chopped
2 tbsp flour
1/2 cup red wine
3 cups beef stock
2 tbsp balsamic vinegar
1 tsp sugar
2 tbsp tomato paste
1 bay leaf
1 inch-wide strip orange peel
Salt and freshly ground black pepper
¼ cup chopped parsley

Steps:

Preheat oven to 300 F. Heat vegetable oil in large Dutch oven over medium-high heat. Sprinkle lamb shanks with 1 teaspoon rosemary and season with salt and pepper. Brown lamb shanks on all sides about 2 minutes per side or until a dark brown colour. Remove from pot. Turn heat to medium-low. Add onions and garlic and sauté until softened about 5 minutes. Sprinkle onions with flour and cook, stirring, for 2 minutes or until flour has browned slightly. Pour in red wine, bring to boil stirring. Add stock, balsamic vinegar, sugar, tomato paste, bay leaf, remaining teaspoon rosemary, and orange peel. Bring to boil again. Return shanks. Cover and bake for 1 hour. Turn lamb shanks in pan to braise the other side, return to oven and bake for 30 minutes longer. Remove lid and bake for another 30 minutes or until lamb is very tender and sauce is thick and rich. Remove bay leaf and orange peel before serving.