Hearty Winter Recipe: Braised Lamb Shank

Straight from our new winter menu

This Mediterranean-inspired braised lamb shank is guaranteed to be a crowd-pleaser. We recommend devoting a lazy Saturday or Sunday to prepping this dish, and then popping it in the oven to braise for about three hours while you kick back and relax.

Here, our Senior Sous Chef Michael Vieira shares his tips and tricks for perfecting this hearty cold weather recipe.

Ready to start your prep?

Begin by making an incision into the thin, top part of the lamb shank, all the way around the outside of the bone. This first step is crucial, as it allows the meat to relax while cooking. If the lamb braises while uncut, the meat can become stringy and dry.

Once the lamb shank is cut, season it heavily with salt and pepper. Don’t be afraid to season generously, because there isn’t much salt or pepper in the braising stock!

Heat a small amount of vegetable oil in a heavy-bottomed pan over medium-high heat. When the pan is hot enough that it’s slightly smoking, place the lamb shank in the pan. Sear the meat, turning it every minute or so, until it’s a deep, golden-brown colour all over.

“You want to have a nice caramelization on both sides of the lamb shank, because it’s going to add a ton of flavour to the stock,” says Chef Michael.

Once the lamb shank is caramelized, remove it from the pan and set it aside. Remove the pan from the heat, and add your red wine to the oil all at once so it doesn’t burn.

“There’s a ton of great flavour from the oil in the pan that you don’t want to lose,” Chef Michael adds.

Place the pan back on the stove over low heat and reduce the mixture until there’s almost no liquid left in the pan. What will be left is a ‘glace’ that will be used in the next step.

In a braising pot, bring the stock, glace, lamb shank, rosemary, garlic, carrot, onion and celery to a boil and cover it with a lid. Make sure the stock covers three-quarters of the lamb shank.

Once this is complete, place the braising pot in the oven at 275°F for approximately three hours, flipping the lamb shank every 45 minutes to allow for maximum flavour absorption.

“I personally like braising over grilling because it allows for more warm flavours to be added to the meat, as opposed to cooking something quickly on the grill,” says Chef Michael.

When the lamb shank comes out of the oven, leave it in the stock until you’re ready to serve it. Do, however, take a small amount of liquid out of the braising pot to make the ‘jus’. Reduce the liquid in a separate pan until it thickens. The jus will be drizzled over top of the dish at the end – yum!

Thinking differently

While most would think to pair lamb with spring vegetables or mint, we’ve taken a unique approach.

“The Israeli couscous, shishito peppers, oven-dried tomatoes and preserved lemons make this braised lamb shank dish come together to give off a unique, Mediterranean vibe,” says Chef Michael.

Before plating, heat your pre-cooked couscous, oven-dried tomatoes, and tomato sauce together in a pan, and add it to the plate.

Delicately drizzle most of the jus over the braised lamb shank, but save a small amount for the end. Sprinkle the crushed roasted pistachios on top the lamb shank, and then place the lamb shank on top of the couscous on the plate.

Add the turnips, shishito peppers and preserved lemons all over the plate – don’t be afraid to get creative! Finally, drizzle the final amount of jus around the plate to complete the dish.

And there you have it! Luma’s braised lamb shank recipe: comfort and style all on one plate. Bon appetit!

Braised Lamb Shank Recipe

(Serves 2)

Ingredients

• 2 lamb shanks, bone-in
• 2 cups red wine
• 5L lamb or veal stock
• 1 large carrot, roughly chopped
• 3 sticks celery, roughly chopped
• 1 large onion, roughly chopped
• 3 sprigs rosemary, roughly chopped
• 2 cloves garlic
• Vegetable oil
• Cooked Israeli couscous
• 1 cup fermented or normal tomato sauce
• 1 handful of oven-dried tomatoes
• 1 bunch baby turnip, boiled and tossed in butter
• 1 preserved lemon, thoroughly rinsed and julienned
• 1 handful toasted pistachios, crushed
• Salt and pepper

 Method

1. Make an incision into the thin, top part of the lamb shank, all the way around the outside of the bone.
2. Season the lamb shank heavily with salt and pepper.
3. Heat a small amount of vegetable oil in a heavy-bottomed pan over medium-high heat. Sear the lamb shank, turning it every minute, until it’s a deep, golden-brown colour.
4. Remove the lamb shank from the pan and set aside. Remove the pan from the heat.
5. Add red wine to the oil in the pan and mix it all together at once.
6. Place the pan back on the stove over low heat and reduce the mixture until there’s almost no liquid left, creating a glace.
7. Bring the stock, glace, lamb shank, rosemary, garlic, carrot, onion and celery to a boil in the braising pot and cover it with a lid. Make sure the meat is covered three-quarters in the stock.
8. Place the braising pot in the oven at 275F for three hours, flipping the lamb shank every 45 minutes.
9. Take the lamb shank out of the oven, and set aside until you are ready to serve.
10. Take a small amount of liquid out of the braising pot to make the jus. Reduce the liquid in a separate pan until it thickens.
11. Heat the pre-cooked couscous, oven-dried tomatoes and tomato sauce together in a pan, and add it to the plate.
12. Drizzle most of the jus over the meat, but save a small amount for the end.
13. Sprinkle the crushed roasted pistachios on top the meat, and then plate it on top of the couscous mixture.
14. Add the boiled turnips, grilled shishito peppers and preserved lemons to the plate.
15. Drizzle the final amount of jus around the plate.