Slow Cooker Braised Lamb Shanks with Red Wine Sauce

Sheep all in all is a pretty safeguard route to somebody’s heart however delicate, delicious, tumble off-the-bone delicate sheep shanks are a definitive. This formula requires a rich red wine sauce for the sheep shanks to braise in, seasoned with rosemary, cove, onions, carrots and garlic. All the works of art. Utilize a decent quality, full-bodied red wine like Shiraz or Cabernet Sauvignon for the best final products. I’ve made this with white wine as well. It’s similarly scrumptious, the sauce will simply be lighter in shading.

Instructions to MAKE SLOW BRAISED LAMB SHANKS

Start via burning the sheep shanks in an enormous, broiler verification profound container/pot until all around seared on all sides. In a similar pot, saute the onions, carrot, celery, garlic and herbs until delicate and fragrant. I like to let the vegetables cook until they are beginning to brown to create however much flavor as could reasonably be expected. Include the wine and stock at that point spread with a top and spot in a preheated stove. Permit to braise until the sheep shanks are delicate and the sauce has diminished. Present with pureed potatoes, rice or polenta.

WHEN ARE LAMB SHANKS DONE?

Sheep is sheltered to eat at 62ºC/145ºF. It will be cooked to medium-uncommon at that temperature. As sheep shanks are a cut of meat loaded up with connective tissue, it needs low, slow cooking to separate the entirety of that. Along these lines, the temperature of sheep shanks is less significant. You will realize they are cooked when the meat leaves from the bone without any problem.

Braised Lamb Shanks

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Recipe by simply-delicious-food Course: DinnerCuisine: South AfricanDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

3

hours 
Total time

3

hours 

15

minutes

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.

Ingredients

  • 2 tbsp olive oil

  • 4 lamb shanks

  • 1 large onion finely chopped

  • 2 large carrots peeled and finely chopped

  • 2 celery ribs/sticks finely chopped

  • 4 garlic cloves thinly sliced

  • 2 sprigs fresh rosemary

  • 1 bay leaf

  • 2 tbsp tomato paste

  • cups red wine

  • 2 cups lamb/beef stock

  • salt and pepper to taste

Directions

  • Pre-heat the oven to 160ºC/320ºF.
  • Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
  • In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
  • Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
  • Remove from the oven and serve.

Notes

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