Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lamb shanks braised in red wine. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Lamb Shanks braised in Red Wine is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Lamb Shanks braised in Red Wine is something that I have loved my entire life. They’re fine and they look fantastic.
The sauce does not taste winey at all, it completely transforms. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce.
To get started with this recipe, we must first prepare a few components. You can cook lamb shanks braised in red wine using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Shanks braised in Red Wine:
- Get 2 Lamb Shanks
- Make ready 1 Onion, finely sliced
- Take 300 ml Red Wine
- Prepare 4 clove Garlic, finely sliced
- Prepare 2 tbsp Balsamic Vinegar
- Get 1 sprig Fresh Rosemary (or 1 tbsp dried)
- Make ready 25 grams Butter
- Take 1 tbsp Plain Flour
- Prepare 1 tbsp Tomato Puree
Lamb is already tender, but the To make these braised lamb shanks you'll need a large Dutch oven or brazier — one that's big enough to accommodate the meat and stock, and safe. The braised lamb shanks can be refrigerated in their sauce overnight. Preparation Heat oil in heavy large skillet over medium-high heat. Chef Fabio Viviani hits the kitchen to cook a fall-off-the-bone tender braised lamb shank in red wine sauce.
Instructions to make Lamb Shanks braised in Red Wine:
- Heat the oven to 150C (130C fan).
- Put the flour in a bowl and season heavily with salt and pepper. Dust the lamb shanks in the seasoned flour.
- Place a heavy casserole pan on the hob on a medium heat and throw in the butter and a little oil. Once the butter is beginning to foam, add the lamb shanks to the pan (do it in batches if you need to) and brown on all sides - it should take 5-10 minutes per batch. Once they're done, remove them from the pan and set aside.
- Add the onions and garlic to the pan and cook for 3-4 minutes until softened. Then, remove them from the pan and put them with the lamb shanks.
- Put the tomato puree in the pan and fry for 30 seconds, then add the wine and vinegar. Bring the liquid to the boil, scraping the bottom of the pan to get all the tasty brown stuff!
- Add the lamb and onions back to the pan along with the rosemary. Put the lid on the pan and then bang it in the oven for 2 hours and a half hours.
- At the end of the cooking, if the red wine gravy looks too thin (it probably will), remove the shanks from it (And keep them warm) and place the pan back on the hob and boil vigorously until the desired thickness is reached.
- Serve! Goes great with mashed potato and french beans!
He allows the lamb to marinate overnight in the. This lamb shank recipe is cooked with veggies, red wine, and fresh herbs until the lamb just falls off the bone! Braised lamb shanks are easy to make and the perfect low and slow recipe. Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you!
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