BRAISED LAMB SHANK
Fall is for braising so we decided to apply the cold weather cooking technique to one of our favorite proteins - Lamb Shank. Served over a bed of sweet potato puree and green beans, its the sort of dish that defines cold weather cooking. Enjoy!
- 4 lamb shanks
- 1 large brown onion, sliced
- 2 garlic cloves, chopped
- 2 rosemary sprigs
- 1 cup chicken stock water
- 1 bay leaf
- 1 lemon, zested
- 1/2 cup balsamic vinegar
- Salt and pepper
- Sweet potato mash and steamed green beans, to serve
Preheat an oven to 350 degrees.
Using a skillet, brown lamb pieces on each side over medium high heat until nicely colored, then remove lamb. Toss in onion and garlic to brown and absorb all pan juices/fond. Add in remaining ingredients and bring to a boil. Pour all ingredients from skillet into a deep oven tray with lamb shank. The meat should not be submerged.
Cover lamb shanks with foil and cook for 3 hours or until the meat is tender and almost falling off the bone. Flip shanks every hour.
When the lamb shanks are ready, carefully remove from the liquid and place the liquid in a large saucepan over medium heat. Bring to a simmer and reduce to a sauce-like consistency. Season with salt and pepper if needed.
To serve, place spoonfuls of sweet potato mash in the bottom of 4 bowls. Place the beans on top and then the lamb shanks and ladle the sauce over the top.