Lamb Shanks are originally from India, but this is a French inspired Braised Lamb Shank. They are best made from frozen Australian or New Zealand lamb and the smaller the shanks the better. A slow cook meal, ideal for entertaining. Left overs make for a great flat bread combination for lunch the next day!
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Ingredients
- 6 lamb shanks about 1 1/2 to 2 pounds
Marinade
- 2 onions coarsely chopped
- 3 carrots peeled and chopped
- 1 stalk celery with leaves coarsely chopped
- 2 tsp black pepper freshly ground
- 4 cups red wine
- 1 cup wine vinegar
- 3 tbspn brandy
Roasting ingredients
- 2 strips bacon diced (or 1/4 lb smoked slab bacon, cut into lardons)
- 1/2 cup chopped parsley
- 1 stalks celery or celery greens chopped
- 2 tbspn dried thyme
- 3 bay leaves
- 2 cloves fresh garlic minced
- 1 can Campbell's consommé
- 1 tsp kosher salt
- 4 tsp oil
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe.
Marinating
- Combine lamb shanks with marinade ingredients, 2 onions, chopped carrots, celery, pepper, wine, vinegar and brandy and marinate for 3 - 4 hours or overnight, turning the shanks at least once.
Braising
- Pre-heat oven to 325°
- Heat oil over medium high in a braising pan, or deep roasting pan. Add bacon and cook until most of the fat has been rendered.
- Add lamb shanks and sear until nicely browned on each side, 5-7 minutes per side.
- Remove shanks to a plate. Drain liquid from marinade. Add marinated vegetables to roasting pan and cook uncovered on medium high heat until the vegetables begin to brown, 10-15 minutes.
- Add bay leaf, chopped parsley and celery, thyme, 2 whole peeled cloves of garlic and stir to combine.
- Top the vegetable mixture with the marinade liquid and add one can of consommé, season with Kosher salt and cover the roasting pan. Place in a 325° pre-heated oven for 1 1/2 to 2 hours.
- The lamb shanks are done when the meat is so tender that it is ready to fall off the bone. Remove from the oven, place the shanks on a platter to keep warm covered with aluminum foil and strain the cooking liquid through a fine sieve, pushing the solids through the sieve to make a thickening for the sauce. Serve the sauce with the lamb shanks accompanied by steamed cauliflower and brussel sprouts tossed in garlic butter.
