Braising is an excellent cooking method when dealing with tough meats. Braising is done classically by first browning the meat on all sides in a hot skillet. This helps seal the moisture inside the meat. The meat is then placed in a pan with a lid and is cooked with a small amount of liquid for a long time over low heat. This cooking method results in a juicy, tender dish with rich flavor and moisture.
For this particular recipe, I will be using a slow cooker or “slow cooker”. This is a device that cooks food at a very low temperature for a very long time. However, if you don’t have a slow cooker, you can make this recipe using your oven and a roasting pan with a lid. I have written the slow cooker version of this recipe below.
This recipe is very similar to my Osso Bucco (Braised Beef Shanks) recipe and you can replace the Lamb with Beef or Veal Shanks and make a tasty Osso Bucco.
I would serve this dish with creamy mashed potatoes if I was cooking this dish at home. But if I was trying to impress a crowd (I wouldn’t have to strain with this dish) I’d serve it over a bed of spatzle or herbed pearl barley, which would soak up a lot of the sauce. rich. As for a food and wine pairing; Any wine you enjoy is the perfect wine! However, a bold red wine like Shiraz or Merlot will go great with this winter dish.
- Yield: 6 Servings
- Difficulty: Average
- Total: 8 hours
- active: 1 hour
- 6 lamb shanks
- 3 to 4 cups of beef broth
- 3 tablespoons of tomato paste
- 2 to 3 cups of red wine
- 2 large bay leaves
- A pinch of dried rosemary, oregano and thyme
- 1 medium onion diced
- 3 celery stalks, sliced
- 2 medium carrots, diced
- Vegetable oil
- Plain flour
- Salt and pepper
- The first step in all my recipes is to prepare all your ingredients. This means you mix, chop, cut, dice and prep whatever you need! For this recipe, you will need to have on hand: – Prepared beef broth – Ready-made tomato paste – Diced vegetables
- Add the lamb shanks, beef broth, bay leaves, red wine and dried herbs to the slow cooker and cover with the lid.
- Turn the slow cooker on low and cook for 7 hours. Once you put the lid on the slow cooker and turn it on, don’t uncover it. The slow cooker takes a long time to heat up, and you could lose a lot of that heat by uncovering it.
- Once the lamb is cooked. Take the shanks out of the slow cooker and keep them aside while you prepare the sauce. Save all the liquid in the slow cooker. You are about to make a sauce out of it.
- Bring a saucepan to medium heat, add a small amount of vegetable oil and begin to cook the diced onion, carrot and celery. Cook for about 15 minutes until the onion is translucent.
- Add the liquid from the slow cooker to the saucepan. Add the 3 tablespoons of tomato paste and mix with a whisk or a spoon. Bring to a boil.
- While you wait for the sauce to simmer, add a cup of flour to a bowl and add some vegetable oil to it. Mix it with a fork. Add just enough vegetable oil to the flour to create a paste the consistency of toothpaste. This is called a Roux and it will be used to thicken your sauce.
- Once the sauce has simmered, lower the heat and start adding the roux with a whisk (be sure to mix well and quickly). Add a little roux at a time until the desired thickness is reached in the sauce. Adjust salt and pepper to taste. Cook the sauce over low heat for another 15 minutes. Once the sauce is ready, mix the shanks and sauce together and enjoy with your favorite side dish such as: mashed potatoes, pearl barley or spatzle.