SLOW BRAISED LAMB SHANKS
Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.
Provided by Alida Ryder
Categories Dinner
Time 3h15m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 160ºC/320ºF.
- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
- Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
- Remove from the oven and serve.
Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PRESSED LAMB
Make and share this Pressed Lamb recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time P10D
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
- Remove from heat and chill.
- Remove bones and sinew from meat and wash and dry thoroughly.
- Sew pieces together for large square or rectangle.
- Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
- Also be sure to cut off all the meat from the bones and spread scraps over the surface.
- Roll very tightly and hold with a meat fork while sewing ends and sides.
- Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
- After 10 days, remove meat from brine and cover with boiling water.
- Boil slowly for 2 hours.
- Place in press until cold.
- If you do not have a press, place between two flat surfaces and place a weight on top.
- The weight should be evenly distributed.
- Slice thin as a cold cut or on open-faced sandwiches.
Nutrition Facts : Calories 34.5, Sodium 30502.9, Carbohydrate 8.8, Fiber 0.2, Sugar 8.4, Protein 0.1
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