This recipe for braised lamb shanks is one of the easiest and gives the best ‘fall off the bone’ results! Juicy, tender lamb meat with tomatoes and hints of lemon that hides all the gamey flavors will definitely be a family favorite!
Braised Lamb Shank
CUISINES: New American
SERVING: 2 People
TIME: 2 hr 30 min
- 3 lb. Lamb Shank
- 3 lb Flour
- 10 oz. Onion
- 6 cloves Garlic
- 2 tbsp Olive Oil
- ½ cup White Wine
- 2 cup Chopped Tomatoes
- 1 cup Chicken Stock
- 3 sprigs Rosemary
- 0.7 oz. Parsley
- 1 Lemon
- 0.24 oz. Lemon Zest
- 1 tsp Salt [for marinade]
- 1 tsp Salt [for simmer]
- ½ tsp Ground Black Pepper [for marinade]
- ½ tsp Ground Black Pepper [for simmer]
Combine the flour with salt and Pepper,
coat the lamb shanks with flour.
Heat a cast iron pan, add oil and sear all sides until golden brown.
Meanwhile, chop onions and garlic.
Stir fry them after removing lamb shanks.
Add white wine and flambé.
Return the lamb shank back to the pan after onions are transparent.
Add chopped tomatoes, chicken stock, rosemary, salt and black pepper.
Bring to a boil, cover with foil and transfer to the oven to bake at 385 ºF for 2 hours.
Mix finely chop parsley, garlic, and lemon zest.
Take out the lamb shank and sprinkle the parsley mixture on the lamb. Serve.