Lamb Shank
Sure, I can definitely write about lamb shank with a friendly tone! Here’s my take on it:
Hello there, foodies! Today, I want to talk about one of my favorite cuts of meat: lamb shank. As a Japanese food blogger, I appreciate the versatility and depth of flavor that lamb brings to the table. Whether you braise it, roast it, or grill it, lamb shank is a dish that is sure to impress your taste buds.
Now, I know that lamb can be a bit intimidating for some people, but trust me, it’s worth trying. Lamb shank is a cut of meat from the lower leg of the lamb that is typically slow-cooked to perfection. It’s tender, juicy, and packed with flavor.
One of my favorite ways to prepare lamb shank is to braise it in a rich, savory sauce until it falls off the bone. The meat becomes incredibly tender and flavorful, and the sauce takes on a deep, complex flavor that pairs perfectly with the lamb. I like to serve it with a side of roasted vegetables or creamy mashed potatoes to round out the meal.
So if you’re looking to mix things up in the kitchen and try something new, I highly recommend giving lamb shank a try. It’s a dish that’s sure to impress your family and friends, and one that you’ll want to make again and again.
Lamb Shanks
Equipment
- 1 Dutch Oven
Ingredients
- 3 lamb shanks
- salt
- pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion chopped
- 2 carrots cut into bite-size
- 2 stalks celery cut into bite-size
- 4 cloves garlic chopped
- 2 tbsp tomato paste
- 1 1/2 cup red wine
- 2 cup beef broth
- 2 springs fresh rosemary
- 2 springs fresh thyme
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 350°. Season lamb with salt and pepper.
- In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden for about 4 minutes per side. Transfer the lamb to a plate, and set it aside.
- Melt butter, add onion, carrot, celery, and garlic, and cook until soft for about 5 minutes. Add tomato paste and stir.
- Pour red wine and cook for about 5 minutes. Add beef stock. Return the lamb to the Dutch oven.
- Add rosemary and Thyme and boil. Cover and put into the oven, and cook for 2 hours.
- Serve the lamb shanks and pour the sauce.