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Braised Lamb Shank with Velvety Roasted Garlic Puree

Braised Lamb Shank with Velvety Roasted Garlic Puree

Indulge in the comforting flavors of Braised Lamb Shank with Velvety Roasted Garlic Puree, a dish that brings warmth and sophistication to your dining table. This recipe features succulent lamb shanks slow-cooked in a savory broth with fresh vegetables and aromatic herbs, resulting in tender meat that falls off the bone. Paired with a silky roasted garlic puree, this meal not only satisfies the palate but also presents beautifully for any occasion. Perfect for gatherings or an intimate dinner at home, it’s a dish that will surely leave a lasting impression on your guests.

  • Total Time: 3 hours 20 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 lamb shanks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup apple vinegar
  • 2 cups beef or lamb stock
  • 2 sprigs rosemary
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Heat olive oil in a heavy-duty Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides (4-5 minutes). Remove and set aside.
  3. In the same pot, sauté onion, carrots, celery, and garlic until softened (5-7 minutes). Stir in tomato paste and cook for another minute.
  4. Deglaze the pot with apple vinegar, scraping up brown bits for added flavor.
  5. Return lamb shanks to the pot and add beef or lamb stock along with rosemary, salt, and pepper.
  6. Cover the Dutch oven and transfer it to the preheated oven. Braise for 2-3 hours until meat is tender.
  7. While braising, roast garlic as preferred and blend until smooth when ready to serve.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 180 minutes
  • Category: Main
  • Method: Braising
  • Cuisine: Contemporary

Nutrition

  • Serving Size: 1 shank (250g)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 120mg

Keywords: For variations, try substituting the lamb with beef or chicken. Use homemade stock for richer flavor. Don't skip browning the meat; it enhances depth of flavor.

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