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BraiseComfortWinter

Slow-Braised Lamb Shanks

Two hours in a rich braise and the meat simply lets go. Pure cold-weather comfort.

2 hrs 45 min Serves 4Medium

Method

  1. 1

    Season and brown the shanks deeply on all sides. Set aside.

  2. 2

    Soften the vegetables in the same pot, 10 minutes.

  3. 3

    Stir in tomato paste, cook 2 minutes.

  4. 4

    Add liquids and herbs, return the shanks.

  5. 5

    Braise covered at 160°C for 2–2.5 hours.

  6. 6

    Reduce the sauce on the stove until glossy.

  7. 7

    Serve over creamy mash, spooning over the sauce.

Butcher's tip

Great results start before the pan is hot: bring your meat to room temperature, pat it completely dry, and always rest it after cooking. The rest is as important as the sear.