Braised Lamb Shank with Rosemary

Method19 steps · about 2 hr 45 min

1. 1

   Step 1: Pat the eight lamb shanks dry with kitchen paper without washing the raw meat. Keep raw-meat utensils and surfaces separate from the vegetables and cooked serving foods.

   Uses 8 lamb shanks

2. 2

   Step 2: Mix the sea salt (1½ tsp), marinade rosemary (1 tbsp), coriander (2 tsp) and optional oregano. Rub the mixture over all eight shanks.

   Uses All eight shanks from step 1 · 1½ tsp sea salt · 1 tbsp marinade rosemary · 2 tsp coriander · Optional 1 tsp oregano

3. 3

   Step 3: Sprinkle the 2 tbsp coating flour over the seasoned shanks and spread it evenly over their surfaces. Marinate covered in the refrigerator for 30 minutes while preparing the vegetables.

   Marinate the lamb shanks · 30 minUses All eight seasoned shanks from step 2 · 2 tbsp coating flour

4. 4

   Step 4: Wash the onion, leek and two fresh tomatoes. Wash any fresh rosemary and cherry tomatoes being used as garnish, and keep them separately. Peel and coarsely chop the onion; keep the washed leek and fresh tomatoes ready for the following cutting steps.

   Uses 1 yellow onion · 1 English leek · 2 fresh tomatoes · Optional fresh rosemary garnish · Optional cherry tomatoes on the vine · Water, as needed to wash produce and optional garnishes

5. 5

   Step 5: Peel the five garlic cloves and chop them finely.

   Uses 5 garlic cloves

6. 6

   Step 6: Cut the washed leek into 3 cm lengths.

   Uses The washed leek from step 4, with other produce kept separately

7. 7

   Step 7: Dice the two fresh tomatoes into small cubes.

   Uses Both washed fresh tomatoes from step 4

8. 8

   Step 8: Open the can of tomato paste (1 can) and both cans of diced tomatoes (2 cans). Keep their contents separately ready for the sauce.

   Uses 1 can tomato paste · 2 cans diced tomatoes

9. 9

   Step 9: Heat the 1 tbsp searing olive oil over medium-high heat in a non-stick pan without letting it smoke.

   Uses 1 tbsp searing olive oil

10. 10

    Step 10: Sear the marinated shanks in batches of up to three, turning to brown all sides. Transfer each browned batch to a clean holding plate. Continue promptly into the braise in the same cooking session; the initial browning is not the completed cooking stage.

    Uses All the searing oil heated in step 9 · All eight marinated shanks from step 3

11. 11

    Step 11: Turn off the heat and wipe the emptied pan carefully with kitchen paper. Add the separate 5 tbsp braise-aromatic olive oil and heat over medium heat.

    Uses 5 tbsp braise-aromatic olive oil

12. 12

    Step 12: Add the prepared chopped onion and fry until softened and limp.

    Uses All the 5 tbsp oil from step 11 · All the chopped onion from step 4, with other produce kept separately

13. 13

    Step 13: Add the chopped garlic and tomato paste. Fry over medium heat, stirring, until the oil takes on a slightly orange colour. Keep the paste moving so it does not burn.

    Uses All the onion and oil from step 12 · All five chopped garlic cloves from step 5 · All the tomato paste from step 8, with canned diced tomatoes kept aside

14. 14

    Step 14: Add the bay leaves (4–5), whole cloves (5), prepared leek, black pepper, canned diced tomatoes and fresh tomatoes. Bring the tomato mixture to a boil, then transfer it to a large, heavy-bottomed braising pot.

    Uses All the aromatic mixture from step 13 · 4–5 bay leaves · 5 whole cloves · All the leek from step 6 · A dash ground black pepper · All the contents of both diced-tomato cans from step 8 · Both diced fresh tomatoes from step 7

15. 15

    Step 15: Stir the separate 1 tbsp gravy flour evenly into the tomato braise base.

    Uses All the mixture from step 14 · 1 tbsp gravy flour

16. 16

    Step 16: Add the browned shanks to the pot. Start with roughly 2 litres hot water and use enough to cover all the shanks; add more only if the pot and shank sizes require it.

    Uses All the mixture from step 15 · All eight browned shanks lifted to the holding plate in step 10, without the discarded pan oil · Hot water, about 2 litres or enough to cover the shanks · Additional hot water, only if needed to cover all shanks

17. 17

    Step 17: Bring the pot to a boil, then lower the heat to maintain a gentle simmer. Simmer for the first 60 minutes, stirring occasionally to prevent sticking and keeping the shanks covered by liquid. Add a little extra hot water only if it is drying out. Add the Port in the next stage, within the overall 1½–2-hour braise.

    Add the Port wine · 60 minUses All the pot contents from step 16 · Extra hot water, only if the braise is drying out

18. 18

    Step 18: Add the 300 ml Port wine and continue simmering for another 30 minutes. Check the thickest part of each shank with a fork: continue within the overall 1½–2-hour braise guide, and longer if needed, until the meat is fork-tender and fully cooked, at least 63°C (145°F). Keep enough liquid to prevent burning. If the meat is already tender but the gravy is too thin, lift the shanks to a clean covered dish and reduce the gravy over medium-high heat, stirring constantly, then return the shanks to the hot sauce. Taste and add a little finishing salt (to taste) only if needed.

    Check the finished lamb shanks · 30 minUses All the braise from step 17 · 300 ml Port wine · Extra hot water, only if needed while finishing the braise · Optional salt, to taste

19. 19

    Step 19: Let the fully cooked lamb stand for at least 3 minutes after cooking. Remove the whole bay leaves and cloves before serving. Serve the shanks and gravy with separately prepared hot mashed potatoes, and garnish with the washed fresh rosemary and cherry tomatoes as desired.

    Rest the fully cooked lamb · 3 minUses The finished shanks and gravy from step 18, with whole bay leaves and cloves removed before serving · Ready mashed potatoes, as desired · The washed garnishes kept separately in step 4