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🍽️ Tender Braised Lamb Shanks

465 kcal · 30 min · 4 servings

Ingredients

• 1600 g lamb shanks (4 lamb shanks)
• 4 garlic cloves
• 400 g carrots (4 carrots)
• 150 g celery stalks (2 stalks)
• 200 g large onions (3 large onions)
• 3 sprigs thyme
• 2 sprigs rosemary
• salt
• pepper
• 4 tbsp olive oil
• 3 tsp tomato paste
• 100 ml red grape juice
• 900 ml lamb stock
• 2 tsp cornstarch

Instructions

1. 1. Use a sharp knife to cut off the skin and tendons from the lamb shanks.
2. 2. Rinse the shanks under running water.
3. 3. Pat the meat dry with kitchen paper.
4. 4. Lightly crush the garlic cloves with the flat side of the knife.
5. 5. Peel the carrots.
6. 6. Wash the carrots thoroughly.
7. 7. Cut the carrots into large chunks.
8. 8. Remove the fibrous strings from the celery stalks.
9. 9. Wash the celery.
10. 10. Dice the celery finely.
11. 11. Set aside the celery greens on a plate.
12. 12. Peel the onions.
13. 13. Dice the onions coarsely.
14. 14. Wash the thyme and rosemary sprigs.
15. 15. Shake the herbs dry.
16. 16. Season the lamb shanks generously with salt.
17. 17. Pepper the lamb shanks to taste.
18. 18. Heat the olive oil in a large casserole dish.
19. 19. Sear the shanks on all sides until browned.
20. 20. Remove the seared shanks from the pot.
21. 21. Add the garlic, carrots, onions, and celery to the casserole.
22. 22. Sauté the vegetables while stirring.
23. 23. Stir the tomato paste into the vegetables.
24. 24. Add the thyme and rosemary sprigs.
25. 25. Fry the herbs briefly.
26. 26. Pour the grape juice into the casserole.
27. 27. Pour in 100 milliliters of lamb stock.
28. 28. Let the liquid reduce.
29. 29. Place the shanks on top of the vegetables.
30. 30. Pour 400 milliliters of lamb stock over the meat.
31. 31. Bring the liquid to a boil.
32. 32. Preheat the oven to 175 degrees Celsius (convection 150 degrees or gas mark 2).
33. 33. Place the casserole on the second rack from the bottom.
34. 34. Braise the shanks in the oven for 2 to 2.5 hours.
35. 35. Gradually add the remaining stock as it evaporates.
36. 36. Remove the cooked shanks from the casserole.
37. 37. Wrap the shanks in aluminum foil.
38. 38. Place the foil packets in the turned-off oven to keep warm.
39. 39. Finely chop the reserved celery greens.
40. 40. Strain the braising liquid into a saucepan through a sieve.
41. 41. Press the vegetables in the sieve with a spoon to extract the juices.
42. 42. Mix the starch with a little water until smooth.
43. 43. Thicken the sauce with the starch mixture.
44. 44. Remove the shanks from the aluminum foil.
45. 45. Place the shanks back into the casserole.
46. 46. Pour the finished sauce over the shanks.
47. 47. Garnish the dish with the chopped celery greens.

Nutrition per serving

• kcal: 465
• Protein: 68 g · Fett/Fat: 18 g · Carbs: 4 g