Braised Lamb Shanks

Braised Lamb Shanks is rated 5.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 225 minutes
Servings: 8

Brett Cooper, chef at Outerlands restaurant in San Francisco, developed this recipe for lamb shanks, which are cooked slowly in the oven until meltingly tender. To amp up the flavor, he seasons the braise with vadouvan, a French-inspired curry blend. His farro salad is perfect for soaking up the savory sauce.

Ingredients:

  • 1 large carrot
  • 1 fennel bulb, trimmed
  • 2 celery stalks
  • 1 sweet onion
  • 2 garlic cloves
  • Olive oil as needed
  • 4 lamb shanks
  • Sea salt and freshly cracked pepper, to taste
  • 4 cups (32 fl. oz./1 l) chicken stock
  • 1 Tbs. vadouvan, masala or curry powder

Directions:

Preheat an oven to 450°F (230°C).

Wash the carrot, fennel, celery and onion and cut into 1 1/2-inch (4-cm) pieces. In a bowl, combine the vegetables and the garlic and toss with olive oil to coat. Season the lamb shanks well with salt and pepper. Put the vegetables in a Dutch oven, then place the shanks on top. Transfer to the oven and roast until the vegetables and shanks have lightly browned, 15 to 20 minutes.

Add the stock and vadouvan to the pot and cover with a lid or aluminum foil. Reduce the oven temperature to 350°F (180°C). Return the pot to the oven and cook until the meat pulls easily from the bone, about 3 hours. Adjust the seasoning with salt and serve the shanks with some of the braising sauce. Serves 8.

Recipe by Brett Cooper, Chef, Outerlands, San Francisco

Rated 5 out of 5 by from great for entertaining I thought this recipe was excellent and also very easy to put together. I would add more spice and possibly skim some of the fat before serving. I made 4 shanks for 4 people and it was the right amount. I also made the farro as suggested. It was also very good. I will definitely make this again. I also think this would be fine in a slow cooker.
Date published: 2014-02-06
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