Braised Lamb Shanks Recipe - Tender Lamb Shanks

hello this is chef john from foodwishes.com with slow braised lamb shanks lamb shakes are like the easiest thing to cook ever because basically they make themselves delicious so we're gonna do is we're gonna take six lamb shanks we're gonna coat it with olive oil some salt pepper rosemary and thyme and then we're gonna give those a good toss and of course in real life i would use my hands but i have to operate a camera so i use the tongs so toss them up really good throw that in a really hot oven 450 degrees for 30 minutes we want to get a nice brown on those in the meantime take a saucepan with a couple tablespoons of butter get it nice and hot we'll use like medium to medium-high heat and then saute your mirepoix celery carrots onions in the butter for about 10 minutes i want it to be pretty well browned and caramelized that's going to give this sauce a really nice color okay so once the vegetables are softened and the edges are starting to caramelize and brown we're going to dump in a rounded tablespoon of flour give that a stir cook that for about a minute we're going to throw in our garlic all right after the garlic is cooked for about a minute we're going to throw in our red wine something good something drinkable stir that in it's going to thicken up and we'll add the rest of our liquid which is some chicken stock some balsamic vinegar and the secret ingredient cinnamon don't leave it out you'll wreck the entire recipe just a little bit trust me so go to food wishes get all the ingredient amounts we're going to throw in a splash of water and that's ready to go okay we're going to take out our lamb shanks that have been browned in the oven at 450 for 30 minutes we're gonna pour over our braising liquid and kind of nestle it down you know so it's evenly distributed then we're going to cover this with foil to make it easier to move around i'm putting this on a sheet pan i'm going to cover it with foil kind of tight i'm going to crimp the edges but we want a little bit of the moisture to evaporate while it braises there's going to be plenty of liquid in there so don't worry all right so lower your oven down to 325 we're gonna put that in for one hour after an hour 325 we're going to pull it out we're going to turn those we're going to flip them all over re-wrap it back in one more hour and they will be succulent and fork tender but check you should be able to go in with a fork fairly easily yet the meat is still not completely falling off the bone we want the meat to stay attached but we want it to be really soft and tender all right set that aside put it in a bowl loosely wrap it with foil and that's going to rest for 10 minutes which coincidentally is the amount of time we're going to boil this stock so we're going to transfer our cooking liquid that beautiful braising liquid that's got a good amount of fat on it though we're going to transfer that to our saucepan on high heat we're going to reduce that for 10 minutes of course you know the trick we do every time with this kind of thing while it's boiling all the fat collects in the center use a ladle to skim off all the fat so fat skimmed off it's reduced for about 10 minutes it's thickened up nicely we're going to throw in a little bit of fresh rosemary restraint is key as it is with most things just about a teaspoon that's going to give the sauce a nice fresh herbaceous quality that really brings everything together taste the sauce for salt and pepper and you're ready to serve put those in a serving dish ladle over the braising liquid perfect for cool weather dining but you know what i've made this in the middle of summer just as good i hope you give that a try all the ingredients are on the site as usual and as always enjoy you

Channel: Food Wishes

Views: 508,177

Keywords: Braised, Lamb, Shanks, Recipe, chef, john, foodwishes, cooking, food, meat, Allrecipes, recipe, recipes, Tender Lamb Shanks, how to, how to make, how to cook, make, cook, learn, main dish, dinner, easy, simple, delicious

Id: XKw4E2s_ohM

Length: 3min 47sec (227 seconds)

Published: Tue Jan 26 2010