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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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