Step-by-Step Guide to Make Speedy Braised lamb shank

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, braised lamb shank. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Braised lamb shank is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Braised lamb shank is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook braised lamb shank using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Braised lamb shank:

1. Make ready 1 lamb shank
2. Prepare 4 shallots, peeled whole
3. Get 3 clove garlic, crushed
4. Prepare 25 grams dried porcini mushrooms, soaked in 250ml of boiling water for 25mins
5. Make ready 1 tbsp double concentrate tomato puree
6. Make ready 500 ml chicken stock
7. Take 1 carrot, roughly chopped
8. Make ready 1 tsp dried rosemary
9. Make ready 2 tbsp olive oil

Instructions to make Braised lamb shank:

1. Separate the porcini from its stock, keeping the stock on one side, and chop.
2. Pre-heat an oven to 160°C / 140°C fan.
3. Heat the oil in an oven proof pot. Brown the lamb shank then put to one side.
4. Brown the shallots then add the garlic, carrots and mushrooms, cooking for a 2-3mins.
5. Use a little bit of chicken stock to deglaze the pot.
6. Add the porcini stock and tomato puree.
7. Add the lamb shank back to the pot and add the chicken stock until its about 2/3rds covering the shank.
8. Add the rosemary, cover and cook for 3hours in the oven.
9. Remove the lid and cook for another 15-20mins.

So that’s going to wrap it up for this exceptional food braised lamb shank recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!