Sunday, 23 September 2012

Braised Lamb Shanks

Braised Lamb Shanks

This dish is from the Island Continent, Australia. The fresh Lambs from the rolling downs are ideal for creating a dish like this. But you can recreate this with Lamb Shanks from any country of the World. As I do sitting here in India. The Lambs speak universal language all over the world and Lamb Shanks tastes equally good everywhere. This dish is one of my most favourite dish for Sunday Lunch. You can prepare it any day of the week.. So go ahead and prepare this ravishing dish over this weekend and enjoy with your family. Only thing that you should keep in mind, is that always try to get fresh meat for this dish.
Preparation Time  : 10 minutes
Cooking Time       :  30 minutes (including browning the shanks)
Braising Time        :  2 hours
Difficulty                :  Easy
Serves                    :  2 - 4

Ingredients :

  • 1 tablespoon Olive oil
  • 6 Garlic cloves, peeled
  • 1 large Onion, chopped
  • 1 large Carrot, peeled and roughly chopped
  • 1 (440 g) can peeled Tomatoes, chopped, juice reserved (you can also use fresh tomatoes, blanched, skinned and chopped into medium pieces)
  • 4 Lamb Shanks
  • 250 ml Red Wine, good drinking quality
  • 4 Bay leaves
  • 1/2 teaspoon dried Oregano
  • 1/2 teaspoon dried Thyme
  • 1 teaspoon Salt
  • 1 teaspoon fresh ground Black Pepper
  • 1 liter Beef Stock (approximately) or 1 liter Water (approximately)

    Method :

     1) Pre-heat oven to 160 degree Celsius. 
     2) Heat the oil in a big, heavy-based, oven-proof pan over medium high heat.
     3) Brown the shanks well on all sides, remove, and set aside.
     4) Fry the garlic, onions and carrot in the same oil, until they are softened. This will take about 6 - 8 minutes.
     5) Add the tinned tomatoes or fresh blanched tomatoes and their juice to the pan, and stir well.
     6) Add the shanks on top, then add the remaining ingredients.
     7) Now pour the stock or water to just barely cover the shanks.
     8) Put the uncovered pan in the oven. Braise for about 2 hours, checking it every 30 minutes or so.
     9) Remember to turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
    10) There is only one way to check if the shanks are done, when the meat is beginning to fall of the bone.
    11) Remove them and place on a warmed serving dish.
    12) Carefully strain the liquid, pressing with a spoon to get all the juices out. Remember the pan and the shanks are very hot. So handle very carefully. 
    13) Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
    14) Check the seasonings and adjust if required. Then pour over the shanks.
    15) Serve the dish hot with warm crusty bread to mop up the juices and a bowl full of fresh green salads.

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