Braised Lamb Shanks
The dinner theme was Italian and I had wanted to make osso bucco (braised veal shanks). But since our supermarkets here didn’t stock veal, I bought lamb shanks instead. It was still really good and the meat was incredibly tender and flavourful.
It’s relatively easy and is impressive to put on the table.
6 lamb shanks
6 small onions or 3 large onions (quartered)
3 carrots (cut into large chunks)
8 – 9 cloves garlic (keep as whole)
1 T (heaping) plain flour
4 chicken stock cubes
3 C water
2 C white wine
1 T oyster sauce
finely ground black pepper (to taste)
Herbs – Sage, thyme and rosemary
Garnish – Mint and parsley
Preheat oven to 160 deg Celsius.
Wash the lamb shanks and leave to dry. Dry meat browns better.
Peel and chop onions into quarters.
Do not peel carrots. Cut them into large chunks.
Peel a bunch of garlic. About 8 to 9 large cloves. I used one whole bulb of garlic. Leave them whole, do not bash or cut.
Prepare a bunch of herbs. I used rosemary, thyme and sage.
Run your fingers along the stems of the thyme to release the leaves. Keep the leaves and discard the hard stems.
Sprinkle 1 T (heaping) plain flour on the lamb shanks.
Coat the lamb evenly with flour. They should be very dry now.
Heat 2 T of oil in a large pan.
When the pan is very hot, place the lamb in in batches to brown the meat on ALL sides.
Once browned, remove from pan and set aside. Repeat until all the shanks have been browned.
Next, keeping the pan very hot, add in the onions, carrots and garlic. Stir fry quickly for about a minute.
Add 2 C of white wine to deglaze the pan.
Add 4 cubes of chicken stock.
Crumble in the stock cubes so that there are no undissolved bits of stock in the sauce later.
Add 1 T of oyster sauce.
Add 3 C of water.
Add the herbs.
Add some black pepper to taste.
Bring this mixture to a boil.
Line a baking tray with cooking paper. You can skip this step, but be prepared to spend a late night scrubbing your tray later.
Place the lamb shanks nicely in the tray.
Pour the very hot sauce and the veggies over them.
Cover tightly with foil and place the tray into the oven for 2 hours.
Remove foil and turn up the heat to 200 deg Celsius. Baste the meat. Roast for 15 to 20 mins. Watch it! Make sure they don’t burn!
When the lamb is done, sprinkle freshly chopped mint and parsley to garnish.
Printable version is here. (large file, please wait for it to download & display)
Main Blog – Story of Bing