Ridiculously Good Herbed Slow-Cooked Lamb Shanks
Try this Ridiculously Good Herbed Slow-Cooked Lamb Shanks recipe, or contribute your own.
Try this Ridiculously Good Herbed Slow-Cooked Lamb Shanks recipe, or contribute your own.
- 1 teaspoon ground cinnamon
- sea salt
- 1 tablespoon fresh rosemary (chopped)
- 2 tablespoon apple cider vinegar
- 4-5 large lamb shanks (i managed to squeeze 5 large shanks i
- 1 tablespoon fresh thyme (finely chopped)
- 1 teaspoon dried oregano or marjoram
- 1 tablespoon happy fat (i used beef tallow)
- 2 large carrots quartered and diced
- 4 sticks celery diced
- 1 large leek washed and finely sliced
- 2 large onionsfinely chopped
- 2 garlic cloves peeled and chopped
- 2 tablespoon fresh rosemary finely chopped
- 100 ml verjuice or white wine
- 6 anchovy fillets
- 250 mls bone broth
- handful flat-leaf parsley (chopped)
- Carbohydrate 3.07628 g
- Cholesterol 25.2 mg
- Fat 2.26428 g
- Fiber 1.85999997329712 g
- Protein 8.76328 g
- Saturated Fat 0.643902 g
- Serving Size 1 1 recipe (79g)
- Sodium 621.8703 mg
- Sugar 1.21628002670288 g
- Trans Fat 0.35816 g
- Calories 72 calories
Step-by-step
- Heat your oven to 180°C/350°F.
- Wash and chop all vegetables; set aside in a large bowl.
- Combine rosemary, thyme, dried oregano, cinnamon, and salt in a mortar and pestle; crush well.
- Rub the herb mixture onto the lamb shanks, pressing it in well (use a plastic bag for easy application).
- Heat a thick-bottomed casserole pan, add fat, and brown the meat on all sides in batches; remove from pan.
- Add carrots, celery, onions, leek, garlic, extra rosemary, and a pinch of salt to the pan; sauté until softened (about ten minutes).
- Add apple cider vinegar and cook until reduced to a syrup.
- Add verjuice and simmer for a couple of minutes.
- Add anchovies and bone broth; stir.
- Return lamb shanks to the casserole; ensure a good fit.
- Bring to a boil, cover, and bake for 2-2 1/2 hours.
- Remove the lid and cook for a further half hour.
- Remove shanks from casserole; use two forks to gently pull the meat from the bone.
- Shred the meat and return it to the casserole. Remove marrow from bones and add to the dish.
- Season to taste.
- Stir in chopped fresh parsley.
A Culinary Adventure: My Herbed Slow-Cooked Lamb Shanks
As a busy professional, finding time to cook delicious, wholesome meals can feel like a Herculean task. But let me tell you, this recipe for Herbed Slow-Cooked Lamb Shanks is a game-changer. It’s a dish that seems fancy enough for a special occasion, yet it’s surprisingly straightforward and rewarding, even on a weeknight. The slow cooking method allows the lamb to become unbelievably tender and infused with a rich depth of flavor that simply can’t be rushed.
My love for cooking started in my grandmother’s kitchen. The aroma of simmering stews and the comforting warmth of her home are some of my fondest memories. She taught me the importance of using fresh, high-quality ingredients, and the magic that can happen when you take your time and let the flavors meld together. This lamb shank recipe is a perfect embodiment of her philosophy – simple, yet elegant; rustic, yet refined. It's a dish I often prepare for both intimate gatherings and busy weeknight dinners, and it consistently impresses.
The beauty of this recipe lies in its versatility. Feel free to adjust the herbs and spices to your preference. Experiment with different types of vinegar or wine. I often substitute white wine for verjuice, depending on what I have on hand. The key is to let the flavors develop gradually over time. The slow cooking process is not just about making the lamb tender; it's about creating a harmony of taste that is both comforting and sophisticated.
One of the things I particularly enjoy about this dish is the ease of preparation. Once the lamb shanks are seasoned and in the oven, I can focus on other things, knowing that a magnificent meal is slowly unfolding. I often use this time to catch up on work, spend time with my family, or simply relax and enjoy the anticipation. The wonderful smell of herbs and slow-cooked meat filling the house is an added bonus!
The final product is a succulent, fall-off-the-bone lamb shank, bathed in a rich, savory sauce. The meat is incredibly tender, practically melting in your mouth. The herbs and spices create a complex flavor profile that is both warming and inviting. I often serve this with a side of roasted root vegetables or creamy mashed potatoes, complementing the rich flavor of the lamb.
This Herbed Slow-Cooked Lamb Shanks recipe is more than just a dish; it’s a journey. It's a journey into the heart of comforting, wholesome food, a journey that celebrates the simple pleasure of good cooking and the shared enjoyment of a delicious meal. It’s a recipe that will undoubtedly become a staple in your culinary repertoire, just as it has in mine. So gather your ingredients, set the timer, and embark on this flavorful adventure.
Remember, cooking shouldn't be a chore; it should be an enjoyable experience. This recipe allows you to savor the process, from the preparation of the ingredients to the anticipation of the final result. It’s a reminder to slow down, take your time, and appreciate the simple pleasures in life. Enjoy!
