Oven-braised lamb shanks easy recipe
Oven-roasted lamb shank is a sophisticated and flavorful french dish known as ” Souris d’agneau confites au four“, that will captivate any meat lover. This dish is ideal for special occasions such as Easter celebrations, Thanksgiving gathering, Christmas dinners, or even a cozy evening meal shared with friends.
Ingredients
- 2 lamb shanks of the same size
- 6 to 7 garlic cloves
- 2 tbsp honey
- thyme as needed
- rosemary as needed
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 150 ml vegetable stock veal stock or just water
- salt
- black pepper
Instructions
- Preheat the oven: Set your oven to 150°C (300°F).
- Season the lamb: Generously season the lamb shanks with salt and pepper.
- Brown the meat: Heat olive oil in a large frying pan or ovenproof casserole over medium heat.
- Sear the lamb shanks on all sides until golden brown.
- Remove the shanks from the pan and set them aside.
- Prepare the aromatic base: Add the unpeeled garlic cloves to the casserole.
- Stir in butter, allowing it to melt, and add the rosemary and thyme sprigs.
- Cook for a few minutes to release their aroma.
- Prepare the sauce: Add honey (if using) and water or vegetable stock to the casserole.
- Bring the mixture to a gentle boil.
- Combine and cook: Return the browned lamb shanks to the casserole.
- Cover with a lid and transfer the dish to the preheated oven.
- Slow-cook the lamb: Cook for approximately 2 hours, or until the meat is tender and easily pulls away from the bone.
- Turn the lamb shanks occasionally and baste them with the cooking juices to ensure even cooking.
- Check the liquid levels and add more stock if needed to prevent the meat from drying out.
- Caramelize the shanks: Once the lamb is tender, remove the lid from the casserole.
- Roast the shanks uncovered for a few minutes to develop a golden, caramelized color.