White Stripe Lamb Hind Shanks (Serves 4) - slow cooked lamb shanks, served with creamy mashed potatoes, asparagus and gravy.
- 1 package (4 pieces) of White Stripe Hind Lamb Shanks - defrosted
Spice Rub, as needed
- 2 Onions, medium dice
- 1 tbsp Tomato Paste
- 2 tbsp Flour
- 2 Carrots, medium dice
- 3 Celery stalks, medium dice
- 3 Garlic cloves, crushed
- 2 Tomatoes, medium dice
- 1 L Chicken Stock, or as needed to cover
2 tsp Cumin, ground
- 1 tsp Coriander, ground
- 1 tsp Smk paprika
- 2 tsp Black pepper, coarse grind
- 1 tbsp Salt, coarse grind
This process may seem long and tedious, but trust me, it's worth it. The same technique can be used for any braised meat. Once you know, you know…
Braised White Stripe Lamb Hind Shanks
- Heat a large, ovenproof saucepan (8qt) over medium heat.
- Preheat your oven to 325°F.
- Season the defrosted shanks generously with the spice rub.
- Add a small amount of vegetable oil to the pan and sear the shanks on all sides until golden brown. Do not rush or skip this step. It will take 6-8 minutes to get all sides evenly browned. This is how the flavour gets developed.
- When the shanks are all browned, remove them from the pan, and set aside. Leave all the lamb fat in the pan (about 2 tbsp).
- Add the diced onions to the same pan, and stir well. The moisture from the onions cooking will help scrape off the dark bits on the bottom of the pan. That's the flavour.
- After ~3 minutes add the tomato paste, and stir well. The idea here is to cook out the tomato paste. Reduce the heat slightly if necessary. We don’t want the tomato paste to burn.
- After ~4 minutes of gently cooking out the paste, add the flour. This will combine with the onions, tomato paste and lamb fat, creating a base for the sauce. Cook, stirring occasionally for a few minutes.
- Now add all the remaining vegetables. Stir well, and coat all the vegetables.
- Return the shanks to the pan, laying them as flat as possible, and add chicken stock to cover.
- Stir gently to make sure the shanks are submerged, and cover with a tight fitting lid or aluminum foil.
- Place the pan in the middle of your preheated oven and braise for 1.5-2 hrs. Carefully check after 1.5 hrs to see if they are fork tender.
- When tender, remove the shanks from the liquid and keep warm. Strain the liquid and reduce in a small pan until thick and glossy.
- The vegetables from the braising liquid are delicious and can also be a tasty side.
- Combine all ingredients and mix well. Store any remaining in an airtight container.
- Serve 1 lamb shank per person on creamy mashed potatoes, with sauteed asparagus, and the reduced braising liquid. These make a great fall or wintery dish.
- Any leftover shank can be pulled off the bone and reserved with excess sauce and be frozen for later. Makes a wonderful pasta dish!