Ingredients with Measurements:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup Calvados (apple brandy)
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the lamb shanks with salt and pepper.
3. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the lamb shanks and brown them on all sides, about 8-10 minutes.
5. Remove the lamb shanks from the pot and set them aside.
6. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
7. Add the chicken broth, Calvados, tomato paste, and thyme to the pot and stir to combine.
8. Return the lamb shanks to the pot and spoon some of the sauce over them.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Braise the lamb shanks in the oven for 2-3 hours, or until the meat is tender and falling off the bone.
11. Remove the pot from the oven and let it cool for a few minutes.
12. Remove the lamb shanks from the pot and set them aside.
13. Skim any fat from the surface of the sauce and discard the thyme sprigs.
14. Use an immersion blender or transfer the sauce to a blender and puree until smooth.
15. Season the sauce with salt and pepper to taste.
16. Serve the lamb shanks with the sauce spooned over them.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 10g
- Protein: 45g
- Sodium: 800mg
Substitutions for ingredients:
- Beef broth can be used instead of chicken broth.
- Cognac or brandy can be used instead of Calvados.
- Dried thyme can be used instead of fresh thyme.
Variations:
- Add chopped carrots and celery to the pot with the onion and garlic for a heartier dish.
- Use lamb shanks with the bone removed for a quicker cooking time.
- Add chopped apples to the pot with the onion and garlic for a sweeter flavor.
Tips and tricks:
- Brown the lamb shanks well before braising to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning.
- Let the lamb shanks rest for a few minutes before serving to allow the juices to redistribute.
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 covered pot over low heat until heated through.
Presentation ideas:
- Serve the lamb shanks on a bed of mashed potatoes or polenta.
- Garnish with chopped parsley or thyme.
Pairings:
- Serve with a glass of Calvados or a full-bodied red wine like Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables like Brussels sprouts or carrots.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the sauce is too thin, simmer it over medium heat until it thickens to your desired consistency.
- If the lamb shanks are not tender after 2-3 hours of braising, continue cooking until they are falling off the bone.
Food safety advice:
- Make sure the lamb shanks reach an internal temperature of 145°F before serving.
- Store leftovers promptly in the refrigerator.
Food history:
- Calvados is a type of apple brandy that originated in the Normandy region of France.
Flavor profiles:
- The lamb shanks are savory and rich, with a hint of sweetness from the Calvados and tomato paste.
Serving suggestions:
- Serve the lamb shanks with a side of crusty bread to soak up the sauce.
- Enjoy with a cozy fire and good company.
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Region: French