Braised Lamb Hind Shank

In the heart of culinary artistry, emerges a symphony of taste that captures the essence of indulgence – the Braised Lamb Hind Shank.

This recipe captures the essence of braising – slow-cooked lamb hindshank infused with the rich flavors of wine, and herbs. It’s a delightful dish that’s sure to impress your guests and satisfy your taste buds.

Ingredients:

• 2 Australian lamb hindshanks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 cup red wine
• 2 cups beef or vegetable broth
• 2 tablespoons tomato paste
• Chopped fresh parsley, for garnish

Instructions:

Preheat and Sear:

• Preheat your oven to 325°F (165°C).
• Season the Australian lamb hindshanks generously with salt and pepper.
• In a large, oven-safe pot, heat the olive oil over medium-high heat.
• Sear the Australian lamb hind shanks on all sides until nicely browned. Remove and set aside.

Aromatics and Vegetables:

• In the same pot, add chopped onion, carrots, and celery. Sauté until they start to soften, about 5 minutes.
• Add minced garlic, rosemary, and thyme sprigs. Sauté for another minute until fragrant.

Deglaze and Braise:

• Pour in the red wine using a spoon to scrape up any browned bits from the bottom of the pot.
• Stir in the tomato paste -or vegetable broth, and bring the mixture to a simmer.

Return Lamb and Braise:

• Soak the seared lamb hind shanks to the pot, ensuring they’re partially submerged in the broth.
• Cover the pot with a lid and transfer it to the preheated oven.

Slow Cooking:

• Allow the lamb hind shanks to braise in the oven for about 2 to 2.5 hours, or until the meat becomes tender and easily pulls away from the bone.

Serve:

• Carefully remove the pot from the oven.
• Gently remove the tender braised lamb hind shanks from the pot and place them on serving plates.
• Optionally, strain the braising liquid to create a flavorful sauce.

Garnish and Enjoy:

• Drizzle the braising broth over the lamb hind shanks.
• Garnish with chopped fresh parsley for a burst of color and freshness.
• Serve the braised Australian lamb hind shanks with your choice of side dishes, such as mashed potatoes, polenta, or roasted vegetables.