Monday, March 16, 2009

Braised Lamb Shank

This is the lamb dish in Derbe's photo showcase. She wanted the recipe and this is of course a more western way and of course slightly more complicated way of cooking shank. For the one-pot-cook-all, please refer to older post.

I can eat this dish alone with rice. It's a very comforting dish with thick gravy and the lamb is melting soft. Really delicious!
1.2 kg of lamb shank about 3 no of big ones or 4 no of smaller ones
1 teasp of salt and pepper
1 tbsp of butter + 2 tbsp olive oil
Some flour

1) Lightly poke the lamb shank and season them with salt and pepper and let it sit for 1 hour or so. Then cover lightly with flour. Heat a flat pan with butter and olive oil. Sear the shanks on all sides, turning with a tong. Turn fire off and set aside while preparing the following.

4 cloves of garlic, chopped finely
1 no of med size garlic, chopped finely
1 med size carrot, chopped finely
1 teasp of paprika
3 tbsp of raisins or currants
2 tbsp of brandy (optional)
400ml of thickened beef stock or 3 tbsp of beef stock powder+ 400ml of water
400gm of whole peel tomatos, mashed
salt pepper and some sugar
4 tbsp of olive oil
Sprinkle of mixed herbs

1) In a cooking pot, heat up with oil and sautee the onion and garlic till soft and fragrant. Add carrot and continue sauteeing till everything is soft.

2) Add paprika, raisins, whole peel tomatos with all the juices and beef stock. Add the seared shanks. Deglaze the pan used for searing shanks with brandy and pour the sauce into the rest of mixture. Sprinkle some mixed herbs. Add enough water to cover the lamb shanks and bring to a boil. Add seasoning to taste.

3) Continue to cook meat at a low simmer for about 2 hours till the meat is melting soft. Keep water level to almost above the shank at all times. Check bottom of pan to prevent burning at all times. Adjust seasoning before serving.


terri@adailyobsession said...


Melissa said...

Nee, this dish looks delicious.. wanna try it lar.. btw, u mentioned the herbs, what are they?

NEE said...

a terri: we will have it sometimes this week.

Hi melissa, do try. well you can used mixed herbs from mc cormick or masterfood or you can use oregano, basils, parsley mixture even ~ fresh or dried.

Melissa said...

sounds delicious!! i will try it perhaps next holiday. :)

derbe said...

just had lunch. saw this post. hungry again...

VINCENT said...


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,


Anonymous said...

Thanks a bunch for sharing this with all people you really
realize what you're talking approximately! Bookmarked. Please also consult with my web site =). We can have a hyperlink trade arrangement between us

Also visit my website: please click the up coming website page ()

Anonymous said...

Howdy! I could have sworn I've been to this blog before but after browsing through a few of the articles I realized it's new to me.
Nonetheless, I'm certainly happy I came across it and I'll be bookmarking it and
checking back regularly!

My web-site - what Is a registered Dietitian

Anonymous said...

This piece of writing will assist the internet visitors for building up new weblog or even a weblog from start to end.

Visit my weblog Become A Sports Nutritionist

Anonymous said...

Excellent post. I was checking constantly this blog and I'm inspired! Very useful info particularly the final phase :) I care for such info much. I used to be seeking this particular info for a very long time. Thanks and good luck.

Also visit my blog post click through the following web page

Nuffnang Ad