Braised Lamb Shanks, Fall-Off-The-Bone Tender, with Melting Vegetables
Dive into the world of comfort food with these perfectly braised lamb shanks. A slow, gentle oven cook in a bath of red wine and aromatic broth elevates the meat and root vegetables to a result of incomparable tenderness and deeply gourmet flavor. Perfect for a festive meal or a family Sunday, this simmered dish is a true promise of conviviality and sharing. A complete and comforting dish just waiting to be savored.
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 oven to 150°C (convection). Generously salt and pepper the lamb shanks.
- 2
In a Dutch oven, heat olive oil over high heat. Sear shanks 3-4 min per side. Set aside.
- 3
Reduce heat to medium. In the drippings, sauté onions for 5 min. Add carrots, celery, and garlic, cook for 5 min. Stir in tomato paste for 1 min.
- 4
Pour in red wine, scrape the bottom. Reduce by half for 3-4 min over high heat.
- 5
Return shanks to the pot. Add broth, rosemary, and bay leaves. Bring to a simmer. Cover.
- 6
Place in oven and braise for 1h30.
- 7
Remove pot. Add halved potatoes to the liquid. Cover and return to oven for 1 more hour.
- 8
Remove pot. Take out meat and vegetables. Reduce sauce if needed for 5-10 min. Serve drizzled with sauce, sprinkled with parsley.
- Perfect sear: Don't rush this step. A beautiful color = deep flavors.
- Quality broth: It makes the sauce. A dehydrated cube works, but homemade broth is incomparable.
- Cooking control: The meat should be ultra-tender but not falling apart. If it resists, extend by 15-20 minutes.
- Whole vegetables: Adding potatoes during cooking prevents them from disintegrating.
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