RECIPE - Oven Braised Lamb Shanks (with Full Cooking Video!)
Happy Wednesday Family! I’m baaaack!!! It sure feels nice to be back on here. I took an extended break for some well needed rest and to de-stress from the busyness of work and personal commitments.
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With this, I’m back with a bang! I’m so happy & excited to share what I made with everyone. This meal was the perfect choice to celebrate the Easter long weekend we just had. I chose to make lamb shanks because I’d been craving it for the longest time and thought this type of protein would be fit for the special holiday that just passed. I got these shanks from @lambtoewe for such a reasonable price. Each shank cost just $10! Imagine ordering from a restaurant and having this for at least $25!!!
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This recipe is super low maintenance with not much work required. However, the entire cooking process took about 4 hours, but 3 hours were inside the oven. No doubt this will be a hit on the dinner table because of the rich, thick red-wine tomato-based sauce and tender almost fall-of-the bones meat. Gahhh I’m so excited just typing this out!
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Recipe is from @recipetineats & tweaked based on what I have in my fridge and taste preferences.
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Check out the recipe & the full cooking video below!
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For more recipes & meal ideas, check out more of my blog and Instagram @yvrhomecook.
Click on the play button to watch the full cooking video or to go to my YouTube page!
HOW TO MAKE
INGREDIENTS
4 400-450g lamb shanks
1 onion, diced
1/2 garlic bulb, diced
1 medium carrot, diced
2 cups chicken stock
2-3 cups red wine; I used Cabernet Sauvignon
3 tbsp tomato paste
1 796 ml can crushed tomatoes
2 tsp ground/dried thyme
4-5 dried bay leaves
PROCEDURE
1. Season meat liberally with salt & ground black pepper. In a large oven-safe dutch pot in medium high heat, sear meat in olive oil until all sides are golden brown. Set aside.
2. In the same pot, add 2 more tbsp. of olive oil and sauté garlic, carrots & onions until sweated, around 3 minutes.
3. Add chicken stock, red wine & herbs to pot. Stir until fully incorporated and place meat back into the pot. Let sauce simmer and cover pot with lid and place in the oven at 350F for 2 hours. Remove lid and leave pot in the oven for another 30 minutes. Meat should be fork tender by this point.
4. Serve with your choice of sides and veggies. Pour sauce over meat and sides.
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