Today on The Stay At Home Chef I'm showing you how to make Braised Lamb Shanks.
This recipe has been on my website for years. Lamb shanks are far
and away my favorite way to enjoy lamb and this recipe is super easy and super delicious!
To start you'll wanna preheat an oven to 350 degrees Fahrenheit and
then you'll need 4 lamb shanks. You'll want to season them with a generous
amount of salt. Make sure you turn them and get all of the sides seasoned. I used
about 1/2 a teaspoon of salt per shank. We're gonna sear these on the stove but
before we do that I'm gonna set those aside and make our sauce.
Place 1 white onion into a food processor and you can see I cutt it up into chunks.
You'll also need about 4 medium-sized carrots, also cut into chunks,
3 to 4 stalks of celery cut into chunks once again, 4 cloves of garlic and you can use
whole garlic but I have all my minced up right now and then
2 tablespoons of tomato paste. Then put the lid on here.
This will end up cooking in the pan and breaking down and form a sauce so you
want everything finely chopped which is why we're using a food processor and not
doing it by hand. Next get a large oven safe braising pot
ready on the stove by heating it over medium-high heat. Add in a little bit of
vegetable oil, olive oil, or grapeseed oil and then working two at a time you want
to sear your lamb shanks on all sides. You're looking for a nice kiss of brown
so that the fat starts to crisp up and render. Once you get all 4 shanks
seared you want to pop them out of the pan and set them aside for just a second
Then we're gonna add in the carrot and onion mixture, getting that all going in
the pot and let that cook stirring and pulling up all the brown
bits from the lamb. Let this cook for about three to five minutes. Browning the
veggies just a little bit will bring out some extra flavor. Then we'll pour in
2 cups of cranberry juice, or I suppose you could use wine. I love the flavor
that the cranberry juice adds. Then I'm going to add the lamb shanks back into
this mixture. I'm going to make sure that I tuck those in and mix things around
just a little bit so that all of the meat can get some of that vegetable
mixture and the cranberry juice. Or instead of cooking it in a pot and
braising it that way, you could also just transfer this whole mixture to a slow
cooker and cook it on low for eight hours, but today I'm gonna go traditional
with an oven braise. So I'm going to add in two sprigs of rosemary and pop the
lid on and slide this into the 350 degree oven to braise. It'll take about
2 1/2 to 3 hours for your lamb to get tender. I like to remove the
lid from the pot during the last 30 minutes of cooking so that the exposed
lamb can get a little bit browned It is so good!
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