Braised Lamb Shanks with Herb Sauce & Melting Vegetables
Braised lamb shanks are the epitome of a comforting and generous dish. A long, slow cooking transforms this meat into a dish of incomparable tenderness, literally falling off the bone. Coated in a rich sauce with herbs and melting vegetables, they promise an unforgettable sensory journey. Served with creamy mashed potatoes or fresh pasta, these shanks are the promise of a festive and convivial meal.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 150°C (fan) or 160°C (static). Generously salt and pepper the lamb shanks.
- 2
In a Dutch oven, heat the olive oil over high heat. Sear the shanks until well browned on all sides, then set aside.
- 3
In the same pot, sauté the onions, carrot, and celery until tender. Add the garlic and cook for 1 minute.
- 4
Deglaze with red wine, scraping up the browned bits. Reduce by half.
- 5
Add the broth, tomatoes, tomato paste, and herbs. Bring to a simmer.
- 6
Return the shanks to the pot, cover, and bake. Braise for 2.5 to 3 hours, turning halfway.
- 7
Remove the shanks. Blend the sauce or strain it. Reduce if needed and thicken with cornstarch.
- 8
Serve the shanks coated with sauce, sprinkled with parsley and lemon zest.
- Perfect sear: This is the flavor base. Don't rush this step.
- Braising, not boiling: The liquid should just simmer. Too violent cooking will toughen the meat.
- Cooking test: The meat should almost fall off the bone. Under-cooked, it will be rubbery.
- Resting the meat: Let the shanks rest out of the liquid for 10 minutes before serving.
- Side dishes: Mashed potatoes, polenta, wide pasta, or rustic bread.
- Wine: Serve with a structured red wine like Bordeaux, Côtes-du-Rhône, Madiran, or Rioja.
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