Ingredients
-
1
-
6
-
1
-
1
-
1
-
4
-
250
-
4
-
1/2
-
1/2
-
-
-
-
-
Directions
Braised Lamb Shanks,Now there are just 2 of us, I’m going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.,Cook 325. Very good. I did dredge and brown the shanks. The only other changes I made was to add some powdered rosemary, because I like it with lamb. used Herb Ox Salt Free beef for the broth with some beer as part of the liquid (as a tenderizer), and I covered for the 1st half of the cooking time. They weren’t quite tender after 2 hours so I added an extra 30 min cooking time. I thickened with a cornstarch slurry. I would definitely make again with no other changes needed.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre-Heat Oven to 160c. |
|
2
Done
|
Heat the Oil in a Big, Heavy-Based, Oven-Proof Pan. |
|
3
Done
|
Brown the Shanks Well on All Sides, Remove, Fry the Garlic, Onions and Carrot Until They Are Softened. |
|
4
Done
|
Add the Tinned Tomatoes and Their Juice to the Pan, Sit the Shanks on Top, Then Add the Remaining Ingredients. |
|
5
Done
|
Use Enough Stock to Just Barely Cover the Shanks. |
|
6
Done
|
Put the Un-Covered Pan in the Oven. |
|
7
Done
|
Braise For About 2 Hours, Checking It Every 30 Minutes or So. |
|
8
Done
|
Turn the Shanks Each Time You Check, and Replace the Liquid (some Will Evaporate During Cooking) to Bring It to Half-Way Up the Shanks. |
|
9
Done
|
the Shanks Are Done When the Meat Is Beginning to Fall of the Bone. |
|
10
Done
|
Remove Them and Place on a Warmed Serving Dish Strain the Liquid, Pressing With a Spoon to Get All the Juices Out. |
