November 10, 2017
Comfort Food, Dinner, Main Dish,
Lamb/Mutton, Vegetables, Australian, British, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"Another recipe I found a while ago from The Weekly Times paper and also yet another Jeremy Vincent recipe.... I do love his recipes!
I have posted this recipe as written, and have not yet tried it.
Jeremy suggests ~ Serve the shanks warm, with rice, couscous or mashed potato, the perfect accompaniments to help soak up the rich braising sauce.
An insert from the paper: You can make the lamb up to a day ahead, if you wish. After taking it out of the oven, let it cool completely and refrigerate. (You may want to take the shanks out of the liquid and refrigerate them separately). The next day, scoop off as much of the solidified fat as you can, then reheat the shanks in the braising liquid. Transfer the shanks to a platter or pan, put in a 60C oven to keep warm, then strain and finish the sauce as the method describes."
Preheat your oven to 120C,and position the oven rack in the middle.
In a large - deep-sided, ovenproof casserole dish or saucepan, heat the oil over medium-high heat. Season the lamb shanks generously with salt, and brown them well on all sides. Transfer the shanks to a plate and set aside.
Pour out all but about 1 tablespoon of the fat from the pan. If there is none, add a little more oil. Lower the heat under the pan to medium. Add the onion and a pinch of salt and cook, stirring frequently, for about 5 minutes, or until the onion is starting to become translucent, but not brown.
Add the pomegranate juice, and scrape the bottom of the pan to release any browned bits left from the meat. Add the balsamic vinegar, garlic cloves, rosemary sprigs, and chili flakes, and bring the liquid to a boil.
Return the lamb shanks to the dish, along with any juices that have accumulated on the plate. Let the liquid come back to a boil, and then cover the dish with a lid or aluminium foil. Bake for about 3 to 3½ hours (depending on the size of your shanks), until the meat is tender and almost-but-not-quite falling off the bone. Remove the dish from the oven and let stand, covered, for 30 minutes.
Turn the oven down to about 60C.
Transfer the shanks to a serving platter or a rimmed baking sheet, and cover with aluminium foil. Place the shanks in the oven to keep warm.
Strain the braising liquid through a fine mesh strainer into a measuring cup or small bowl, and discard any of the solids. Let the liquid stand for a minute or two, so that the fat rises to the top. Use a ladle or spoon to skim off as much of the fat as you can. It is not important to get it all.
Pour the liquid into a small saucepan (or wipe out the pan you cooked the lamb in, and use that). Place the dish over medium-high heat and bring the liquid to a boil. Add the honey & black pepper, then let the liquid reduce for 5 to 10 minutes, or until it reaches your preferred consistency. Taste and adjust the seasoning if necessary to your taste. Do not be afraid to add more salt, chili flakes, vinegar or honey as needed, to suit tastes.
Remove the lamb shanks from the oven and spoon over the reduced braising liquid. Scatter pomegranate seeds over the shanks, if you are using them.
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