A slow-cooked oven recipe for the larger hind-shanks, it's good but it would be easier and probably cheaper in the slow cooker.
Oven-Braised Lamb Hind Shanks
| Main Dish | Low Carb | Carnivore | Paleo | Beef And Lamb |
Ingredients
- 2 x lamb hind shanks
- 1 tsp salt
- 1 tsp lard
- 450 ml lamb stock
- 1 tsp dried marjoram
- 1 tsp dried sage
- 1 tsp dried coriander
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 and sprinkle them with the marjoram, sage and coriander.
- 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