Braising results in a juicy, flavorful, fall-off-the-bone tender piece of meat. It’s one of the most impressive ways to cook lamb. It’s also one of the easiest.
There’s very little work involved in this braised lamb shank recipe, but it does take a couple hours in the oven, so give yourself some time.
Serve it over a bed of mashed potatoes and enjoy one of the most comforting winter meals you can eat.
- 4 lamb foreshanks
- To taste salt and pepper
- 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- 3 carrots, peeled and sliced on the diagonal 1/4-inch thick
- 2 (12-ounce) bottles light to medium beer
- 1 can (15-ounces) chopped petite tomatoes and juice
- 1 cup fat-free chicken broth
- 10 sprigs fresh thyme
- 3 bay leaves
- 1 Preheat oven to 375°F.
- 2 Generously season shanks with salt and pepper.
- 3 In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes.
- 4 Remove from pan and place in a 13 x 9-inch baking pan. Pour out the liquid from pan.
- 5 In the same skillet, combine garlic, carrots, onion, and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally.
- 6 Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves. Bring to a boil then pour over shanks.
- 7 Braise in oven for 2 1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.