Cozy Braised Lamb Shank Recipe

Braised Lamb Shank with Gremolata

Hey there, foodies! Today, I’m excited to share a hearty and flavorful recipe that’s perfect for a cozy evening in – Braised Lamb Shank with Gremolata. This dish is a delicious combination of tender lamb, aromatic herbs, and zesty gremolata that will surely impress your family and friends.

Ingredients:

• lamb shank (400g)
• olive oil (30ml)
• onion, chopped (100g)
• carrot, diced (70g)
• celery, diced (70g)
• garlic cloves, minced (15g)
• tomato paste (20g)
• red wine (200ml)
• beef stock (300ml)
• bay leaf
• thyme sprigs

Kitchen Tools:

• Dutch oven
• chef’s knife
• cutting board
• tongs
• grater

To start, preheat your oven to 325°F (160°C). Season the lamb shank with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Brown the lamb shank on all sides, then remove it from the pot and set it aside.

In the same pot, add the chopped onion, carrot, celery, and garlic. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine and beef stock, then add the bay leaf and thyme sprigs. Return the lamb shank to the pot.

Cover the Dutch oven and transfer it to the preheated oven. Braise the lamb shank for 2-3 hours, until the meat is tender and falling off the bone.

While the lamb is braising, prepare the gremolata. Finely zest a lemon and combine it with minced garlic, parsley, and a splash of olive oil. Mix well and set aside.

Once the lamb is done, remove it from the pot and let it rest for a few minutes. Serve the lamb shank with the braising liquid spooned over the top and a generous sprinkle of gremolata.

This Braised Lamb Shank with Gremolata serves 2 and each serving weighs approximately 300g. One serving is estimated to be around 550 calories.

Tip: For an extra flavor boost, add a splash of balsamic vinegar to the braising liquid before serving. It will elevate the dish to a whole new level of deliciousness.

I hope you give this recipe a try and enjoy it as much as I do! Feel free to customize it with your favorite herbs and spices to make it your own. Happy cooking!