HERB-BRAISED LAMB SHANKS FOR FALL-OFF-THE-BONE TENDERNESS
This recipe transforms tender lamb shanks into a melt-in-your-mouth culinary masterpiece. Slow-braised in a fragrant broth infused with a medley of herbs and savory vegetables, this dish is a symphony of comfort and flavor.
Prep Time: 15 minutes
Cook Time: 3-4 hours
Servings: 4
Main Ingredient - Lamb Shank
Ingredients:
- 4 bone-in lamb shanks (about 12 oz each)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
- 1 bay leaf
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
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Sear the Lamb Shanks: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb shanks generously with salt and pepper. Sear the lamb shanks on all sides until golden brown, about 5-7 minutes per side. Remove the lamb shanks from the pot and set aside.
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Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the remaining olive oil. Sauté over medium heat for 5-7 minutes, or until softened and slightly golden brown. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
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Build the Herb-Infused Broth: Add the beef broth to the pot, scraping up any browned bits from the bottom. Bring the broth to a boil, then reduce heat and simmer for 5 minutes. Stir in the diced tomatoes, fresh thyme leaves (or dried thyme), fresh rosemary leaves (or dried rosemary), and bay leaf. Season with salt and pepper to taste.
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Braise the Lamb Shanks: Return the seared lamb shanks to the pot, ensuring they are submerged in the broth. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven set to 325°F (165°C). Braise for 3-4 hours, or until the lamb shanks are very tender and falling off the bone.
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Serve and Enjoy: Once cooked, remove the lamb shanks from the pot and transfer them to a serving platter. Strain the braising liquid into a saucepan and bring to a simmer over medium heat. Simmer for a few minutes to thicken the sauce slightly, if desired. Spoon the sauce over the lamb shanks and garnish with fresh chopped parsley (optional).
Tips:
- Serve this dish with mashed potatoes, rice, or crusty bread to soak up the delicious broth.
- For thicker sauce consistency, remove the cooked lamb shanks from the pot after braising. Skim any excess fat from the surface of the sauce, then bring the sauce to a simmer and reduce until it reaches your desired thickness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish in the oven or on the stovetop until warmed through.
Embrace the comfort food vibes with this flavorful and heartwarming dish, featuring high-quality lamb shanks from Western Fine Meats!
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