A really simple slow-cook oven recipe. Works well to get fall of the bone, soft and juicy meat although it's probably easier to use a slow cooker.
Oven-Braised Lamb Foreshanks
| Main Dish | Low Carb | Carnivore | Paleo | Beef And Lamb |
Ingredients
- 2 x lamb foreshanks
- ½ tbsp lard
- 125 ml chicken stock
Instructions
Method
- Step 1
- Preheat the oven to 150°C.
- Step 2
- Pat dry the lamb shanks and rub the salt on all sides.
- Step 3
- Melt the lard in a large pan on the hob.
- Step 4
- Sear all sides of both the lamb shank. You might need to hold the shanks in place to brown all sides.
- Remove the shanks and set them aside.
- Step 5
- Let the frying pan cool, then pour the chicken stock in. Use a fish slice to scrape any browned bits stuck to the bottom of the pan.
- Step 6
- Pour the chicken stock into a baking tray with high sides.
- Add the lamb shanks to the baking tray.
- Cover the tray with aluminium foil - make a closed environment to cook the shanks.
- Step 7
- Roast for 3 hours undisturbed.
- Step 8
- Serve with the juices as gravy.
Alex