Braised Lamb Shanks with Sun-Dried Tomatoes Recipe
Description:
Indulge in the rich flavors of this delectable Braised Lamb Shanks with Sun-Dried Tomatoes recipe, a dish that promises a burst of taste in every bite. Perfect for busy weeknights or leisurely weekends, this recipe offers the convenience of freezing for later enjoyment. Whether you opt for the slow cooker or the stovetop, prepare to be delighted by the savory aroma that fills your kitchen as this dish cooks to perfection.
Cooking Time:
- Preparation Time: 15 minutes
- Cooking Time: 2 hours and 10 minutes
- Total Time: 2 hours and 25 minutes
Recipe Category: One Dish Meal
Keywords: Lamb/Sheep, Meat, Weeknight, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 1507.8
- Fat Content: 74.5g
- Saturated Fat Content: 28.5g
- Cholesterol Content: 485.1mg
- Sodium Content: 550.6mg
- Carbohydrate Content: 31.4g
- Fiber Content: 4.5g
- Sugar Content: 14.8g
- Protein Content: 146.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Lamb shanks |
| Plain flour | |
| 2 | Olive oil |
| 12 | Garlic cloves |
| 2 | Sun-dried tomatoes |
| 1/2 | Cup port wine |
| 1/2 | Cup dry red wine |
| 1 1/2 | Cups beef stock |
| 1/2 | Cup chopped parsley |
| 3 | Basil leaves |
Instructions:
-
Preparation:
- Begin by tossing the lamb shanks in flour, ensuring they are evenly coated. Shake off any excess flour and set aside.
-
Browning the Lamb:
- Heat olive oil in a large baking dish over medium-high heat. Add the lamb shanks in batches, ensuring not to overcrowd the pan. Cook until they are beautifully browned on all sides. Once browned, remove the lamb from the dish and drain them on paper towels.
-
Creating the Flavor Base:
- Return the browned lamb shanks to the baking dish. Add the garlic cloves, sun-dried tomatoes, port wine, dry red wine, and beef stock. Ensure the lamb shanks are partially submerged in the flavorful liquid.
-
Braising the Lamb:
- Cover the baking dish with a lid or aluminum foil and transfer it to a preheated moderate oven (180°C / 350°F). Allow the lamb to braise for approximately 2 hours or until it becomes tender and succulent.
-
Reducing the Pan Juices:
- Once the lamb is tender, remove it from the baking dish and keep it warm. Place the baking dish with the pan juices on the stovetop over medium heat. Simmer the juices until they slightly thicken, intensifying the flavors.
-
Final Presentation:
- Serve the braised lamb shanks on a platter, generously drizzling them with the reduced pan juices. Garnish with freshly chopped parsley or basil leaves for a burst of freshness and color.
Tips:
- For an extra layer of depth in flavor, consider marinating the lamb shanks overnight in a mixture of olive oil, garlic, and herbs before proceeding with the recipe.
- If you prefer a thicker sauce, you can whisk in a tablespoon of cornstarch dissolved in water to the pan juices during the simmering stage.
- Serve the braised lamb shanks alongside creamy mashed potatoes or fluffy couscous to soak up all the delicious juices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future enjoyment.
Embark on a culinary journey with this Braised Lamb Shanks with Sun-Dried Tomatoes recipe, elevating your dining experience with its irresistible flavors and tender texture. Whether shared with loved ones or savored solo, this dish is sure to become a household favorite, adding warmth and comfort to any mealtime occasion. 🍽️🍷
