Tag-Archive for » shank «
I recipenapped this one from the recipe swap I am in this month, meaning this was not one of my team mates recipes. I was looking for a lamb shank recipe and I found this, it sounded so good, I had to try it and I am glad I did. The only changes I made was to add cornflour and bisto gravy granules at the end to thicken. I also did not have beef broth so I added 1 litre of water with 1 beef boullion cube, I only used one as I knew I was going to adding the bisto at the end and did not want to make it too beefy tasting. It was the perfect balance came out just right, lamb was tender and falling off the bone, and thickening i,t gave a wonderful gravy to pour over the shanks. If you want to read more reviews or see more photos of this recipe click here.
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Ingredients
2 Tablespoons cumin seeds
3 Tablespoons coriander seeds
1 Teaspoon salt
4 Lamb shanks (about 250g each)
2 Tablespoons olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
2 Stalks celery, trimmed and finely chopped
4 Garlic cloves, peeled and sliced
400g Tomatoes, drained and roughly chopped
200ml Dry red wine
200ml Port wine
1 Liter beef stock
I add a combination of bisto gravy granules and cornflour to thicken into a gravy to pour over shanks at the end.
Method
1. Preheat oven to 160°C.
2. Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.
3. Sprinkle over the lamb shanks and press on to coat.
4. In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.
5. Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.
6. Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.
7. Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.
8. Remove from the oven and lift out the shanks. Set aside and keep warm.
9. Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.
Serve with mashed potatoes or polenta. I served mine over mash.
All photos taken by me unless otherwise stated.
My husband and son love this dish as it is so tender there is almost no chewing required. One of my son’s hates, especially with steak is if you have to chew the meat a thousand times before swallowing. Yes getting tender meat is in the cooking, but a lot has to do with the quality of the meat. I will always spend that little extra for the quality, as you can almost guarantee that it will cook to perfection and you will savour every bite, so for me it is worth it.
Slow roasted lamb shanks with caramelised red onion
Olive oil
4 lamb shanks 400-500g a piece
2tbls sugar
2cups (500ml) dry red wine
2cups (500ml) beef stock
4-5 cloves garlic, crushed
30g butter
1 brown onion chopped finely
3 celery sticks chopped finely
2 large carrots chopped
2 tbls tomato paste
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
1 tbls cornflour
Bisto beef gravy granules
Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn’t burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking.
Approx 1hr into cooking add rosemary,thyme and tomato paste.
Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end.
Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top.
Serves 4
Caramelised red onion
50g butter
3 medium red onions, sliced thinly
1/4 cup of brown sugar
1/4 cup of balsamic vinegar
Melt butter in pan and add onion stirring until onion is soft about 10-15 mins. Add sugar and vinegar and stir until mixture has caramelised about another 10-15 min. Place in serving bowl and put on table to be spooned over lamb shank.
Can serve lamb with creamy soft polenta or mash potato.
Bon Appètit
