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.

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