Braised Lamb Shanks
Recipe Date:
October 4, 2013
Serving Size:
4
Cook Time:
03:50:00
Difficulty:
Medium
Measurements:
Metric
Ingredients
- 4 lamb shanks
- 1.5 l beef stock
- 1 large carrot
- 1 large onion
- 3 garlic cloves, whole
- 1 small bunch of thyme
- 2 bay leaves
- 90 ml olive oil
- 1 tsp black peppercorns
Directions
Preheat oven to 300°F. Heat olive oil on high in 4L stock pot. Season shanks with salt & pepper, sear for 2-3 minutes per side. Remove shanks and set aside.
Add vegetables and spices to hot pot and cook for 2 minutes, stirring continuously. Add red wine, shanks, and cover with beef stock. Cover pot and place in oven for 3-3.5 hours. Remove cooked shanks and reserve warm.
Strain braising liquid through a fine sieve into sauce pot. Reduce liquid until desired consistency. Serve over shanks and enjoy!
