Chef Sham spoke to Joe Finnegan on the JF Show about Classic Braised Lamb Shank.
Take a listen here:
The Recipe
Ingredients (serves 2)
• 2 lamb shanks
• Salt & pepper
• 2 tbsp oil
• 1 onion (chopped)
• 2 carrots (chopped)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 600 ml beef or lamb stock
• 250 ml red wine (optional but recommended)
1 can of 400 ml chopped tin tomatoes
50 ml Worcestershire sauce
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
Method
1. Season & sear
• Pat lamb dry, season well with salt and pepper
• Heat oil in a heavy pot and brown the shanks on all sides (5–7 mins)
Drizzle over the Worcestershire sauce on the shank
• Remove and set aside
1. Build the base
• In the same pot, cook onion and carrots for 5 minutes
• Add garlic and cook 1 minute
• Stir in tomato paste and cook another 2 minutes
1. Add liquid
• Pour in red wine (if using), simmer 2–3 minutes
• Add stock, tin tomatoes and herbs
1. Slow cook
• Return lamb to the pot (liquid should mostly cover it)
• Cover and cook:
• Oven: 160°C (fan 140°C) for 2.5–3 hours
• OR stovetop: very low simmer for same time
Finish
• Meat should be very tender
• Remove lid for last 20 mins if you want a thicker sauce
Serve with
• Creamy mashed potatoes
• Buttered greens
• Or rustic bread
