There is nothing more satisfying than a meal that took 4 hours of patience. This Braised Lamb Shank was slow-cooked on the stovetop until the meat literally fell off the bone. The red wine reduction is deep, dark, and packed with umami. Mixed with fresh pasta, itβs the ultimate comfort food.
Check out the recipe below! π
Recipe:
Ingredients:
β’ 1 Lamb Shank (bone-in for maximum flavor)
β’ Mirepoix: Finely chopped carrots, celery, and onions
β’ Mushrooms: Roughly chopped for texture
β’ Liquids: A good bottle of dry red wine and beef or lamb stock
β’ Aromatics: Tomato paste, garlic, bay leaves, and allspice berries (Piment)
β’ Pasta: Pappardelle or your favorite long pasta
Instructions:
1. Sear: Season the lamb with salt and sear it in a heavy pot until deeply browned on all sides. Remove the meat.
2. SautΓ©e: In the same pot, roast the vegetables and tomato paste until caramelized.
3. Deglaze: Pour in the red wine, scraping up all those delicious brown bits (the fond) from the bottom. Add the stock.
4. Slow Cook: Return the lamb and the bone to the pot. Add bay leaves and allspice. Cover and simmer on the lowest heat for 4 hours.
5. The Finish: Remove the bone (it should slide right out!). Shred the meat and finely chop the braised vegetables back into the sauce for a thick, rich texture.
6. Emulsify: Toss your al dente pasta directly into the sauce with a splash of pasta water and a knob of butter.
Serve with a sprinkle of lemon zest or Parmesan and enjoy! β¨
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