Braised Lamb Shank
Red wine braised lamb, garlic mash, mint gremolata.
- Prep
- 20m
- Cook
- 150m
- Serves
- 4
- Level
- Hard
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Ingredients
- Whole lamb shanks4
- Crushed garlic4 cloves
- Rosemary sprigs1 tsp
- Crushed San Marzano tomatoes1 cup
- Red wine1 cup
- Chicken stock1 lb
Nutrition
Per serving · estimated
- Calories
- 720
- Fat
- 28g
- Carbs
- 72g
- Protein
- 45g
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Instructions
- 1
Sear hard
Sear the shanks aggressively to render the exterior fat.
- 2
Sauté aromatics
Sauté the garlic and rosemary to release their volatile oils.
- 3
Add the
Add the wine, crushed tomatoes, and stock.
- 4
Braise low
Braise covered in a 325°F oven for 2.5 hours.
- 5
Melt cheese
The intense connective tissue in the lower leg requires this prolonged, wet thermal environment to melt into gelatin, resulting in a rich, viscous sauce.
Tags
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