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.
- 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
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.
- 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.
- 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.