x

Recipe : *** Lamb Shanks Braised With Preserved Garlic

Lamb Shanks Braised With Preserved Garlic
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    2 h 40
  • Difficulty
    Very easy
  • Pause
    10 min
  • Ready in
    3 h 15
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
garlic, lamb

Recipe's Ingredients

  Quantities for people → Recalculate
  • quatre épices
  • fine salt and freshly ground black pepper
  • 10 large cloves garlic, unpeeled
  • 1 kg lamb shanks
  • 130 ml port wine
  • 500 ml chicken stock
  • olive oil

  • Recipe preparation steps

  • 1
    Preheat oven to 230°C .
  • 2
    Rub the quatre épices, salt, and pepper thoroughly into the lamb shanks.
  • 3
    Using a large, heavy-bottomed roasting pan with a tight-fitting cover, stand the lamb shanks with the fat end down in a dry pan. Roast the lamb, uncovered, for 1 hour.
  • 4
    Remove the roasting pan from the oven and place it over high heat on top of the stove. Transfer the lamb shanks to a plate. Deglaze the pan with the wine. Scrape up any cooked bits stuck to the bottom of the pan. Add the stock and bring to a boil. Return the lamb shanks to the pan, standing as before. Cover the pan and return it to the oven. Roast for an additional 1-1/2 hours.
  • 5
    While the lamb is roasting, place the garlic cloves in a small saucepan. Cover with olive oil. Place the saucepan over medium-low heat. When bubbles start to form, lower the heat. Maintain the heat so there're always a few small bubbles. Cook the garlic until tender when tested with a small knife. When done remove from the heat and set aside.
  • 6
    When the lamb is cooked, remove the roasting pan from the oven. Transfer the lamb shanks to a heated plate, cover, and let them rest for 10 minutes. Pour off the fat. If the remaining sauce is too thick, place the pan over high heat and deglaze the pan with chicken stock. When everything is dissolved, strain the sauce into a bowl. Remove any grease that forms on the top.
  • 7
    Serve the lamb shanks on heated serving plates along with the garlic cloves, well drained. Serve the sauce in a separate bowl.
  • Ready !