Before I start, this is a quick and easy way to make one
Braised Lamb Shank (My own recipe)
- One Lamb Shank (not a Fore but a Leg/Rear one)
- 1 Clove Garlic medium, peeled and cut lengthways into 6 long pointy strips
- 2 Medium Carrots, cut in half lengthways peeled with the tops cut off and discarded
- 3 peeled Shallots cut in half lengthways
- 1 & a Half Knorr Lamb Stock Cube
- 1 heaped teaspoon of Marigold Vegetable Stock powder
- 1 teaspoon dried Rosemary
- 1 teaspoon dried Thyme
- 300 mls boiling Water
- Black Pepper in a Mill
- 1 Tablespoon of Butter
- 2 Tablespoons Vegetable Oil
- 1 Teaspoon Olive Oil, any sort will do so long as it has not been flavoured.
- Ovenproof dish that comfortably takes the Shank, not too big,
- Sieve, a tea strainer will do but a bigger one with fine metal mesh better
- Kitchen jug
- Frying pan
- Medium sized saucepan
- Kitchen Cutting Board
- A sharp small kitchen knife with a pointy end
- A piece of Kitchen Foil Sized to cover the Oven Proof Dish with plenty to tuck in underneath
Put Oven on to 150 degrees Centigrade
Be careful of Sharp Knives or HOT anything. Safety is important.
Before you start, READ the Method Twice and make sure that you understand it.
Do not skip this part as you may well make an error,
I want you to have a terrific result!!
- Boil the 300 mls of water and place in the jug.
- Finely slice up the lamb Stock cube and put into the jug that has the boiling water in it.
- Add the heaped teaspoon of Marigold Vegetable Stock Powder and stir until the Stock Cube and the Veg Powder have thoroughly dissolved.
- Place jug with contents to one side.
- In a Small (if you’ve got one) Frying Pan place the Butter, on a Medium Heat. The idea is to fry the Carrots and Shallots until they are golden, NOT burnt.
- If you burn them, start afresh as the burnt bits will impair the flavour of the dish. Should take about 5 minutes.
- Set the nicely coloured Carrots and Shallots to one side, by the jug is a good idea LOL!!
- in a Frying Pan that is big enough to take the Lamb Shank on its side, place the Vegetable Oil, Heat setting about 7 out of 10. Above medium but not really hot.
- Place the Lamb Shank in the hot Frying Pan that has the oil in it, and fry it as much as you can to get colour onto it, Start slowly, adjust the heat as you go and finally turn the Shank end down in the oil like a very small pyramid. Leave for a minute, check that you are not burning the meat until again you have good light brown/gold colour. Again about 5 minutes. Place the coloured Shank onto the Cutting Board.
- Settle down, you’ve done the “hard” bit, have a slurp of wine!
- Take the sharp knife and make a 2 centimetre deep incision into the fleshy part of the Shank. Take one of the pieces of Garlic, and insert it into said incision.
- Repeat for other slivers of Garlic, into incisions in other parts of the Shank. Do not forget to use the end of the Shank as this is where the job is easiest.
- Place the Shank into the Ovenproof Dish and lightly score the top of the Shank (2mm deep) and rub it all over with the teaspoon of Olive Oil. Then liberally grind Black Pepper all over the Shank. 10 grinds of a good sized grinder. NO SALT to be added at this stage. Then sprinkle the Thyme and Rosemary over the Shank. Place coloured Carrots and Shallots in the dish alongside the Shank.Pour the water with the Stock cubes/ Veg Powder into the dish, avoiding splashing over the Shank.
- Open oven door. Cover the dish with the foil, attempting to tuck underneath the dish and place in Oven, close door!! lol!
- Set timer for 2 and a half hours, no less.
- When the time is up CAREFULLY remove the very hot dish from the oven. placing it on the board or an insulating surface.
- Before removing the foil, be careful as steam will vent out, so cut the foil with a knife avoiding the steam.
- Remove hot foil, and enjoy the vision of a perfectly Braised Lamb Shank with accompanying vegetables. Yes, you did THAT!!
- Decant the braising liquid through a sieve (to remove the bits of Thyme and Rosemary), into the Medium Saucepan and reduce over a medium heat until you have a well flavoured jus. Only then adjust the seasoning using your Pepper Mill and a little salt. Note, be very careful with the salt, a very small pinch at a time. Always worth remembering that once you have too much salt, you have ruined your jus, you cannot retrieve the excess salt.
- Serve with buttery Mashed Potato and a self satisfied grin!! And say a Pauillac or a good Crozes or whatever you like.
- Bon Appetit!!
Apologies if anyone thinks that I am being pedantic with this recipe.
I do not know who might read it and what their cooking experience might be.
So better safe than not.
If I have made an error with the recipe then please post a correction.
I am not perfect, as I have demonstrated on numerous occasions.