Whats better than a sunday roast? Exactly, a homemade one! And if you also like lamb, why don’t you try my braised lamb shanks?
They are absolutely easy to make and the oven will do the main work for you. And you will feel fantastic when you serve them as they clearly are a winner.
How to prepare the lamb shanks?
It’s actually super easy to make!
Let’s have a look at it:
First, you need to roast your lamb in the ghee from both sides. Add some garlic and rosemary. Place the shanks on a deep plate and let them rest.
Add some more oil to the pan and roast your veggies. They need to be browned for the flavour. When that’s done, push them with your spatula to the side of the roasting pan. Add the powdered sugar and let it melt to caramelize. Add the tomato paste and stir everything together. This will also enhance the flavour of the jus.
Then simply add a generous splash of the red wine, let it reduce and add the remaining red wine, herbs, stock and your lamb shanks.
And from then on, all your meat needs is time 😉
Can I use frozen lamb shanks?
Of course you can! If you only get frozen lamb shanks, please make sure you calculate enough time to defrost them in the fridge. I put mine in the fridge on Friday evening to cook them on Sunday morning. Oh, and best lamb shanks are definitely from New Zealand.
What can I serve with it?
I love to serve mine with some green beans and mashed potatoes. This time I was even a bit fancier as usual and I made a celeriac potato mash.
It was such a good idea as I only got a big celeriac and with this I had none go to waste. Basically, it’s a food for days idea.
Or maybe try out some potato gratin? That also works fabulous.
Have fun cooking your lamb shank!
Braised lamb shanks
an easy to make sunday roastmoderate
- 30 minutes
- 2 hours
- 2 hours 30 minutes
|2||medium sized carrots|
|2||Tbsp tomato puree|
|1||tsp powder sugar|
|150||ml red wine|
|1 Tbsp Ghee|
|2 Tbsp sunflower oil|
|3 sprigs of rosemary|
|3 bay leaves|
|3 juniper berries slightly crushed|
|salt and pepper|
Steps of preparation
- Take the lamb shanks out of the fridge and wash them with cold water and dry them with a kitchen towel.
- 4 lamb shanks
- Preheat the oven to 180°C.
- Season your lamb shanks very generously with salt and pepper.
- Cut your celeriac, onion, leek and garlic in thumb sized pieces.
- Heat the ghee in an ovenproof roasting pan. Ensure it is big enough and can be placed in the oven as well.
- When the ghee is hot, place your lamb shanks in the pan and roast them from all sides. Add the garlic and rosemary. It will take roughly 2 minutes each side.
- Take them out and place them in a deep plate and add the oil to the roasting pan.
- When the oil is hot, add your vegetables. Let them roast and get some colour. This should take you also around 5-10minutes. They should get a nice colour.
- When they have some colour, push them with your spatula to the side of the roasting pan. Add the powdered sugar and let it melt to caramelize. Add the tomato paste and stir everything together.
- Add a generous splash of the red wine and let it reduce.
- Add the rest of the wine, your spices and your stock. Then place back your lamb shanks on top of the veggies.
- Cover your roasting pan with the lid and place it in the oven.
- Let it braise for 2 hours in the oven, turning the lamb shanks every 30 min. But please be careful- its hot!
- After 2 hours, remove the lamb shanks from the roaster and place them on a deep plate to rest while you finish your sauce (jus)
- Now you need a sieve and another pot. Place the sieve above the empty pot and slowly pour the sauce and the cooked vegetables in the pot. Make sure you get the whole sauce out of the pot and then, using your spatula, gently add pressure to the cooked vegetables. Using your spatula, scrape off the pureed vegetables of the bottom of the sieve.
- With this you make sure the sauce is full of flavour and the “pureed” veggies add thickness to your sauce.
- Season your sauce with some salt & pepper and serve your lamb shanks with some mashed potatoes!
I always buy the lamb font in the supermarket when I cook this recipe. If they do not have it, I then substitute it with Beef Fond or, if I am having no luck, with some beef broth in cubes.