Ingredients with Measurements:
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat.
3. Season the lamb shanks with salt and pepper, then brown them on all sides in the pot. Remove the lamb shanks and set them aside.
4. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the beef broth, red wine, bay leaves, and thyme to the pot. Bring to a simmer.
6. Return the lamb shanks to the pot, making sure they are submerged in the liquid.
7. Cover the pot with a lid and transfer it to the oven. Braise for 2-3 hours, or until the lamb is tender and falling off the bone.
8. Remove the lamb shanks from the pot and set them aside.
9. Strain the braising liquid into a saucepan and discard the solids. Bring the liquid to a simmer.
10. In a small bowl, whisk together the cornstarch and water. Add the mixture to the saucepan and whisk until the sauce thickens.
11. Serve the lamb shanks with the sauce poivrade.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 32g
Carbohydrates per serving: 12g
Protein per serving: 47g
Substitutions for ingredients:
- Lamb shanks can be substituted with beef shanks or pork shanks.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add chopped tomatoes or tomato paste to the braising liquid for a richer flavor.
- Add chopped herbs such as rosemary or parsley to the braising liquid for added flavor.
- Add chopped mushrooms to the braising liquid for a meaty flavor.
Tips and tricks:
- Make sure to brown the lamb shanks well before braising to develop a rich flavor.
- Use a Dutch oven or large oven-safe pot with a tight-fitting lid to ensure the lamb shanks cook evenly.
- If the sauce is too thin, simmer it for a few more minutes until it thickens to your desired consistency.
Storage instructions:
Store leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb shanks and sauce in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the lamb shanks on a large platter with the sauce poivrade drizzled over the top. Garnish with chopped parsley or rosemary.
Garnishes:
Chopped parsley or rosemary
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted carrots
- Green beans
- Creamed spinach
Troubleshooting advice:
- If the lamb shanks are tough, they may need to cook for longer. Continue braising until they are tender.
- If the sauce is too thick, add a little more beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the lamb shanks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover lamb shanks and sauce in the refrigerator within 2 hours of cooking.
Food history:
Braised lamb shanks with sauce poivrade is a classic French dish that dates back to the 19th century. The dish was traditionally made with beef, but lamb shanks have become a popular alternative.
Flavor profiles:
The lamb shanks are tender and flavorful, while the sauce poivrade is rich and savory with a hint of sweetness from the red wine.
Serving suggestions:
Serve the braised lamb shanks with a side of mashed potatoes and roasted vegetables for a hearty and satisfying meal.
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Region: French