Braised Lamb Shanks
Lamb can be a difficult meat to cook since it has a strong flavour and also can go very dry if overcooked. So the best way to cook it is either very quickly and serve it pink, or over a long time. In terms of the shanks, the long cooking time is the best. Braising lamb shanks involves searing the meat first to seal in the juices, then cooking over a period of 3-4 hours in liquid.
The flavour of the Shanks will depend on what you cook them in so this is the skill to this dish. We cook the shanks in a mixture of sweet fortified wine’s and beef stock to give richness and sweetness. They do take a lot of time so this is really a weekend dish.
The results however are well worth the wait and the flavour has to be tasted. The lamb should just fall off the shank and one of our favourite parts is the gravy which you get at the end. No need for gravy granules…this stuff is restaurant quality.
Sweetness is an essential part of this dish. Don’t worry, it wont taste sweet but a little sweetness will take the bitter edge of any tomato and beef stock which may make this too salty.
Rate this Recipe Ingredients Method For best results use a quality casserole dish.
Rate this Recipe
For best results use a quality casserole dish.