
Instructions:
- Preheat and Season:
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
- Sear the Lamb:
- Heat olive oil in a large, oven-safe pot over medium-high heat.
- Sear the lamb shanks until they are well-browned on all sides. Remove them from the pot and set aside.
- Saute Aromatics:
- In the same pot, add chopped onion and carrots. Cook for about 5 minutes until they start to soften.
- Add minced garlic and cook for another minute.
- Tomato Paste and Wine:
- Stir in the tomato paste and cook for 1-2 minutes to remove the raw taste.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits.
- Braise the Lamb:
- Return the lamb shanks to the pot. Add in the broth, rosemary, thyme, and bay leaves.
- Cover the pot and place it in the preheated oven. Let it cook for about 2.5 to 3 hours, or until the lamb is tender and easily falls off the bone.
- Prepare Lamb Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in the flour to make a roux.
- Gradually add the strained broth while continuously whisking to prevent lumps. Simmer until the sauce thickens. Season with salt and pepper to taste.
- Serve:
- Once the lamb is done, remove it from the pot and let it rest for a few minutes. Serve with the lamb sauce drizzled over the top.
- Optional Garnish:
- Fresh herbs like parsley or mint can be used for garnish, if desired.
Enjoy your delicious Lamb Shank with Lamb Sauce! This dish pairs well with mashed potatoes, polenta, or crusty bread.
Top of Form
Bottom of Form