Ingredients with Measurements:
- 4 lamb shanks, about 1 pound each
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 2 tablespoons bazin powder
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F.
2. Heat the olive oil and butter in a large Dutch oven over medium-high heat.
3. Add the lamb shanks and brown on all sides, about 8 minutes.
4. Remove the shanks from the pot and set aside.
5. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
6. Add the tomato paste and cook for another minute.
7. Add the chicken stock and bazin powder and stir to combine.
8. Return the shanks to the pot and bring to a simmer.
9. Cover the pot and transfer to the preheated oven.
10. Braise the shanks for 2 hours, or until the meat is tender.
11. Remove the pot from the oven and stir in the parsley.
12. Season with salt and pepper to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 2 hours
Temperature: 350 degrees F
Serving Size: 4
Nutritional Information:
Calories: 545
Fat: 28g
Carbohydrates: 10g
Protein: 55g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Butter can be substituted with margarine.
- Onion can be substituted with shallots.
- Tomato paste can be substituted with tomato sauce.
- Chicken stock can be substituted with vegetable stock.
Variations:
- The shanks can be cooked on the stovetop instead of in the oven.
- The shanks can be served with mashed potatoes or polenta.
- The shanks can be served with a variety of sauces, such as a red wine reduction or mushroom sauce.
Tips and Tricks:
- Make sure to brown the shanks on all sides before braising.
- Be sure to stir the sauce occasionally while braising to prevent it from burning.
- To make a richer sauce, add a tablespoon of butter at the end of cooking.
Storage Instructions:
The shanks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The shanks can be reheated in a 350 degree F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
The shanks can be served on a bed of mashed potatoes or polenta, with a side of vegetables.
Garnishes:
The shanks can be garnished with fresh parsley, chopped tomatoes, or a drizzle of olive oil.
Pairings:
The shanks pair well with a variety of wines, such as a Cabernet Sauvignon or a Syrah.
Suggested Side Dishes:
The shanks can be served with mashed potatoes, polenta, roasted vegetables, or a green salad.
Troubleshooting Advice:
If the sauce is too thin, simmer it on the stovetop until it has reduced and thickened.
Food Safety Advice:
Be sure to cook the shanks to an internal temperature of at least 145 degrees F.
Food History:
Bazin is a traditional Moroccan spice blend made from a combination of spices, such as cumin, coriander, and paprika.
Flavor Profiles:
The shanks are savory and slightly spicy, with a hint of sweetness from the tomato paste.
Serving Suggestions:
The shanks can be served as an entree with a side of vegetables or as an appetizer with crusty bread.
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