Ingredients
- 2 pcs TenderBites Lamb Shank
- 2 tbsp olive oil or cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 1 stalk celery, sliced (optional but recommended)
- 1 can (400g) crushed tomatoes
- 1 cup beef broth or water
- ½ cup red wine (optional; can substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 pcs dried bay leaves
- Salt and black pepper, to taste
- Fresh parsley for garnish
Meat You'll Need
Warm, comforting, and incredibly tender, this Braised Lamb Shank dish is perfect for cozy weekends or holiday gatherings. Slow-cooking TenderBites Lamb Shank in a rich tomato herb sauce unlocks deep flavors that pair beautifully with mashed potatoes, rice, or crusty bread.
Preparation
- Season and Sear the Lamb:
Pat the Lamb Shanks dry and season generously with salt and pepper. Heat oil in a large pot over medium-high heat, then sear the lamb on all sides until nicely browned. Remove and set aside. - Sauté the Aromatics:
In the same pot, add onion, garlic, carrots, and celery. Cook for 3–5 minutes or until softened. - Build the Sauce:
Stir in tomato paste, crushed tomatoes, and broth (plus red wine if using). Add rosemary, thyme, and bay leaves. Mix well. -
Slow-Braise the Lamb:
Place the Lamb Shanks back into the pot, ensuring they are at least halfway submerged in the sauce.- Stovetop: Cover and simmer on low for 2.5–3 hours until fork-tender.
- Oven: Cover and bake at 160°C (320°F) for 2.5 hours.
- Pressure Cooker: Cook for 45–50 minutes, then reduce sauce by simmering uncovered for 10 minutes.
- Finish and Serve:
Taste and adjust seasoning. Serve the lamb shank with the thickened tomato herb sauce spooned generously on top.
Cooking Tips
- For a richer flavor, sear the lamb deeply, color equals flavor.
- Remove excess fat by skimming the top of the sauce during cooking.
- If the sauce is too thick, add small splashes of water or broth until you reach your preferred consistency.
- Make it ahead: Lamb Shank tastes even better the next day as the flavors continue to develop.
- Suggested sides: buttery mashed potatoes, steamed rice, roasted vegetables, or garlic bread.
