Ingredients with Measurements:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear lamb shanks on all sides until browned, about 8-10 minutes.
5. Remove lamb shanks from the pot and set aside.
6. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
7. Add red wine, beef broth, tomato paste, and rosemary to the pot and stir to combine.
8. Return lamb shanks to the pot and bring to a simmer.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Braise lamb shanks for 2-3 hours, or until meat is tender and falling off the bone.
11. Remove lamb shanks from the pot and set aside.
12. Strain the braising liquid through a fine-mesh sieve and discard solids.
13. Return the braising liquid to the pot and simmer until reduced and thickened, about 10-15 minutes.
14. Serve lamb shanks with the reduced braising liquid.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 29g
Carbohydrates: 9g
Protein: 45g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red grape juice.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use lamb shoulder or beef shank instead of lamb shanks.
- Add a splash of balsamic vinegar or Worcestershire sauce to the braising liquid for added depth of flavor.
Tips and tricks:
- Searing the lamb shanks before braising adds flavor and helps to lock in moisture.
- Use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking and to prevent evaporation of the braising liquid.
- Allow the lamb shanks to rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover braised lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place lamb shanks and braising liquid in a pot over medium heat until heated through.
Presentation ideas:
Serve lamb shanks on a bed of mashed potatoes or polenta, and drizzle with the reduced braising liquid.
Garnishes:
Garnish with fresh rosemary sprigs and a sprinkle of chopped parsley.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, or a simple green salad.
Troubleshooting advice:
- If the braising liquid is too thin, simmer for a few more minutes to reduce and thicken.
- If the lamb shanks are tough, they may need to be braised for a longer period of time.
Food safety advice:
- Ensure that the lamb shanks are cooked to an internal temperature of 145°F to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised lamb shanks with red wine and rosemary is a classic French dish, also known as "osso buco" in Italian cuisine.
Flavor profiles:
This dish is rich and savory, with a deep umami flavor from the braising liquid and tender, fall-off-the-bone meat.
Serving suggestions:
Serve with a crusty baguette and a side of roasted vegetables for a hearty and satisfying meal.
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