Podcast: Chef Sham Braised Lamb Shank. Chef Sham spoke earlier 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
2tbsp oil
1 onion (chopped)
2carrots (chopped)
3cloves garlic (minced)
2tbsp 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
2sprigs rosemary
2sprigs 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
