Certainly! Here is a recipe for Braised Lamb Shanks with Herb Infusion:
Ingredients
Lamb Shanks
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Zest of 1 lemon
Herb Infusion
- 1 bunch fresh parsley, chopped
- 1 bunch fresh mint, chopped
- 1 bunch fresh cilantro, chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Season and Sear the Lamb Shanks:
- Season the lamb shanks with salt and pepper.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the lamb shanks on all sides until they are browned, about 4-5 minutes per side. Remove the shanks and set them aside.
- Prepare the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze and Add Liquids:
- Pour in the red wine, scraping the bottom of the pot to release any browned bits.
- Bring the wine to a simmer and cook for about 5 minutes, reducing slightly.
- Add Broth and Seasonings:
- Add the beef broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, bay leaves, and lemon zest.
- Stir to combine and bring the mixture to a simmer.
- Braise the Lamb Shanks:
- Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the lamb shanks for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Prepare the Herb Infusion:
- While the lamb shanks are braising, combine the chopped parsley, mint, and cilantro in a bowl.
- Add the lemon juice and olive oil.
- Season with salt and pepper to taste. Mix well and set aside.
- Serve:
- Once the lamb shanks are tender, remove them from the oven.
- Serve the lamb shanks with the braising sauce spooned over them.
- Garnish with the fresh herb infusion for a burst of flavor.
Tips
- For a richer flavor, you can marinate the lamb shanks in the refrigerator with some herbs and olive oil for a few hours before cooking.
- Serve with mashed potatoes, polenta, or a crusty bread to soak up the delicious braising sauce.
Enjoy your Braised Lamb Shanks with Herb Infusion!
