Lamb shank

Lamb shank


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Lamb shank
Lamb shank offer a wonderfully flavorful, but it can be a bit tough. As a result lamb shanks lend themselves to a low and slow braise. Long cooking at a low temperature is what you need for meat that is falling-off-the-bone tender. Lamb shanks on Happensatthebean.com #happensatthebean
Cook Time 4+ Hours
Servings
People
Ingredients
Cook Time 4+ Hours
Servings
People
Ingredients
Instructions
  1. Heat the oil in a large Dutch oven or wide pot over medium-high heat.
  2. Meanwhile, season the trimmed lamb shanks all over with salt and pepper to taste. Add shanks to the pot and sear on all sides, turning as needed; this will take about 5 minutes for each batch. Transfer to a platter.
  3. Add the parsnips, onions, celery root and carrots to the pot; cook for about 3 minutes, stirring to coat them in the oil flavored by the meat. Return all the lamb shanks to the pot, then add the wine, bay leaves and 1 teaspoon each of kosher salt and black pepper and the water (use more water as needed to make sure the meat is covered). Let the mixture come to a boil, then reduce the heat to medium-low. Cover the pot tightly with a sheet of aluminum foil, then place the pot lid on top to seal the pot well. Cook for 3 to 3 1/2 hours or until the lamb is almost falling off the bone.
  4. When the meat is done, carefully transfer it and the vegetables to a platter; if serving right away, cover with foil to keep warm. Increase the heat to high and cook the liquid for about 30 minutes, until it has reduced by two-thirds. Spoon the reduced sauce over the meat and vegetables; serve warm.