Braised Lamb Shank

Dish name : Braised Lamb Shank

Shank of lamb is the leg bone beneath the knee and shoulder.Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb.

Ingredients for 10 portions

Qty Unit Description
2 Kg Lamb shank
0.62 Litre Red wine
For mirepoix :
0.02 Kg Cleaned chop celery
0.08 Kg Cleaned choped leeks
0.16 Kg Peeled chopped onions
0.12 Kg Peeled chopped carrots
0.01 Kg Salt
0.004 Kg Black pepper powder
For braising
0.6 Litre Stock
0.06 Kg Tomato puree
0.004 Kg Rosemary sprig

Method:

  • Sear the lamb shank, marinated in red wine.
  • Prepare mirepoix.
  • In a deep pot transfer the seared lamb, along with mirepoix.
  • Add rosemary, stock and tomato puree
  • Cover and put it in a pre-heated oven at 180-200c
  • Cook it for 2hrs and strain the sauce.
  • In a wide soup plate, pour the sauce and place the lamb shank on it.
  • Garnish with a rosemary sprig and serve.

Accompaniment : mashed potato & boiled green peas.