Simple Way to Prepare Super Quick Homemade Braised lamb shank

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, braised lamb shank. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Search for Braised Lamb Shank Recipes. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil.

Braised lamb shank is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Braised lamb shank is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook braised lamb shank using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Braised lamb shank:

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

Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.

Instructions to make Braised lamb shank:

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.

Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce. In a large enameled cast-iron casserole, heat the olive oil.

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You can see, you don’t need junk food or foods that are not good for you just so to feel better! Try some of these tips instead.