American cuisine

Easy

Braised Lamb Shanks

Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 3 hr
Total time: 3 h 15 min
Yield: 2 servings
Cuisine: American Asian
Ingredients: 42 oz. Lamp Shanks; 3 sprig Rosemary; 1 tbsp. Parsley; 0.12 cup Tomato Paste; 1 cup Red Wine; 2 cup Vegetable Broth; 1 cup Onion; 1 cup Carrots; 3 piece Bay Leaf; 2 tbsp. Olive Oil; 2 tbsp. Cornstarch; 1 pinch Salt; 1 pinch Pepper

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

These tender and flavorful Braised Lamb Shanks are cooked to perfection with vegetables and a wonderfully seasoned red wine broth. It can be braised a day ahead; the flavor will deepen overnight in the fridge.

Recipe

PRE TIME: 15 min

COOKING TIME: 3 hr

TOTAL TIME: 3 hr 15 min

2 SERVING

Ingredients:

42 oz. Lamp Shanks
3 sprig Rosemary
1 tbsp. Parsley
0.12 cup Tomato Paste
1 cup Red Wine
2 cup Vegetable Broth
1 cup Onion
1 cup Carrots
3 piece Bay Leaf
2 tbsp. Olive Oil
2 tbsp. Cornstarch
1 pinch Salt
1 pinch Pepper

Directions:

Step 1

Sprinkle shanks with salt and pepper.

Step 2

Heat oil in a large skillet over medium-high heat. Cook shanks until brown on all sides. Transfer shanks to tray.

Step 3

In the same skillet, add onions, carrots and parsley to pot and cook until golden brown. Stir in wine, tomato paste and vegetable broth. Season with rosemary and Bay leaf. Sprinkle with salt and pepper.

Step 4

Preheat the oven to 325°F (170°C). Pour the sauce into the tray. Seal by tin foil and bake at 325°F (170°C) until meat is tender, about 3 hours, flip in between.

Step 5

Remove lamp shanks to a plate. Pour the sauce in a pot, add cornstarch while boiling.

Step 6

Pour over the sauce on shanks. Garnish with rosemary and serve.