Braised Lamb Shanks

Name: Braised Lamb Shanks
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 bay leaves; 3 carrots, peeled and cut into 1/2-inch dice; 3 ribs celery ribs, cut into 1/2-inch dice; 4 cloves garlic; 1 small garlic clove, minced; 2 Tbsps freshly grated horseradish; 4 servings Kosher salt; 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a serving); 1 lemon, zested; 4 servings Extra-virgin olive oil; 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice; 1 orange, zested; 59 milliliters finely chopped parsley leaves; 473 milliliters hearty red wine; 2 Tbsps finely chopped rosemary leaves; 10 thyme branches tied together in a bundle; 340 grams tomato paste; 710 milliliters water

Need a gluten free, dairy free, and primal main course? Braised Lamb Shanks could be a great recipe to try. One portion of this dish contains approximately 44g of protein, 21g of fat, and a total of 572 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up bay leaves, parsley leaves, celery, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 5 hours and 50 minutes. Braised Lamb Shanks, Braised Lamb Shanks, and Braised Lamb Shanks are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Dutch Oven

Frying Pan

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Equipment you will use

Food Processor

Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan.

Equipment you will use

Frying Pan

Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste.

Ingredients you will need

Salt

Cooking Oil

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Frying Pan

Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.

Ingredients you will need

Crust

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Frying Pan

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Ingredients you will need

Tomato Paste

Rosemary

Thyme

Wine

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water.

Ingredients you will need

Water

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Pot

Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Ingredients you will need

Bay Leaves

Water

Equipment you will use

Oven

Frying Pan

Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful.

Ingredients you will need

Meat