Braised Lamb Shank

Braised Lamb Shank from 360 Restaurant

Ingredients

5 pcs     lamb shank
1 cup / 237 ml red wine
½ cup / 113 g carrots, diced
½ cup / 113 g onions, diced
½ cup / 113 g celery, diced
½ cup / 113 g leek, diced
½ cup / 113 g mushroom trimmings
¼ cup / 57 g tomato purée
8.5 cups / 2 litre of lamb stock (or chicken, beef, or vegetable stock)
2 pcs     bay leaves
To taste sea salt and cracked black pepper

Method

Season the lamb shanks liberally with salt and pepper.
In a large casserole dish, sear the shanks, ensuring good caramelization on all sides, then remove them from the dish and set aside.
Sauté the vegetables next in the dish until they start to brown.
Add the wine and deglaze the pan.
Add the tomato purée, stock, and the bay leaves.
Add the lamb shanks, cover and braise in a 180 C / 300 F oven for 2-3 hours or until the lamb is fork tender. Remove the casserole dish from the oven, and cool slightly. Strain the liquid and place on the stove to reduce. Reduce the braising liquid to about a third and use it to make the jus (recipe follows). 

Lamb Jus

Ingredients

1 litre    lamb braising liquid reduction
¼ cup / 57 g leeks, diced
¼ cup / 57 g onions, diced
¼ cup / 57 g celery, diced
¼ cup / 57 g tomato, crushed                                                                     
1 tbsp / 14 g butter
1 tbsp / 14 g parsley, chopped
To taste sea salt and freshly ground black pepper

Method

Combine the lamb jus with the vegetables and bring to a boil. When the vegetables are tender add the tomato, whisk in the butter and add the rosemary and parsley.
Adjust the seasoning reserve for serving

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Recipe Overview