Braised Lamb Shank



There is a common misconception that making a braised lamb shank is quite a difficult matter – an intimidating one even. In truth however, serving up this succulent meat dish can be quite the trivial matter – all you got to do is get your searing on point and the oven will do the rest! Then what you get in the end is a rustic dish that’s absolutely bursting with flavour; the meat will be so tender that it will practically melt off the bone and you can even serve up some fresh vegetable alongside! Now, there are quite a few ways to go about making a perfect braised lamb shank the recipe included below is by the Berjaya Tioman Resort – an establishment which offers some of the best Tioman Island restaurants.

Ingredients

 * 6 lamb shanks
 * Kosher salt for taste
 * Freshly ground black pepper
 * 2 tbsp of extra-virgin olive oil
 * 4 tbsp of butter
 * 1 onion, chopped
 * 2 medium carrots, peeled and finely chopped
 * 3 of cloves garlic, minced
 * 2 tbsp of tomato paste
 * 2 cups low-sodium beef broth
 * 425g of tomato sauce
 * 2 sprigs of rosemary
 * 1 cup of red wine

Directions

 * 1) Preheat your oven to about 350°.
 * 2) Season the lamb shanks with salt and pepper.
 * 3) Heat up the oil in a large Dutch oven at medium-high heat.
 * 4) Add the lamb and let each side cook for 4 minutes.
 * 5) Remove the lamb from the oven and place on a plate.
 * 6) Melt 2 tablespoons of butter in the pot at medium heat.
 * 7) Add in the onions and carrots and cook for 4 minutes.
 * 8) For a bit of aroma add in the garlic and cook until fragrant (~1 minute).
 * 9) Finally add in the tomato paste and stir the mix until the vegetables are coated.
 * 10) Mix the tomato sauce with the broth and add the lamb shanks back in.
 * 11) Add in the rosemary and heat until it boils.
 * 12) Shift the mix into the oven now and cook till the lamb is tender for about 2 hours.
 * 13) Remove lamb from pot and place on a cutting board.
 * 14) Wrap it up with foil so as to not lose any heat.
 * 15) Remove the rosemary.
 * 16) Heat up the pot again and add wine – wait until it boils.
 * 17) Bring the heat down and let it simmer for 10 minutes.
 * 18) Once the wine thickens, add in 2 more tablespoons of butter and stir.
 * 19) Serve lamb with mashed potatoes and place the sauce on top of the meat.