I was curious how braised lamb shanks taste, which most of food shows said so tender. I had been looking for the recipes on the internet and and found lots of them. Most of the recipes are called for red wine, I tried to come up with my idea to substitute for no added sugar mixed cranberry grape juice. Cranberry juice sounds more North America style. Another idea that I put into was by adding chili powder, sounds more like my style, can’t eat without spicy taste:-P.
This modification recipe turned out really good, tender meat and juicy fruits in taste with a bit touch of sweetness as well as spiciness. It’s also applicable for using slow cooker or just a pot with slow cook cooking method.
3 lamb shanks
freshly ground black pepper
3 tbsp olive oil
4 shallots, minced
6 garlic, minced
2 celery stalks, angle cut
25 baby carrots
2 sprigs fresh rosemary,
1 tsp black peppercorn
1 bay leaf
1 1/2 cups mixed cranberry grape juice (can be substituted for grape juice or cranberry juice or red wine)
2 cups beef broth
chili powder (optional)
seasalt to season
1. Preheat oven to 300 degrees F (150 degrees C).
2. Sprinkle shanks with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
3. In the same skillet and use remaining oil, sautee shallot, garlic, celery, and carrot for about 3-5 minutes; stirring constantly. Season with the bay leaf, peppercorns, 1 rosemary sprig. Pour in mixed cranberry grape juice, chili powder and beef stock. Pick another rosemary leaves off, add into mixture and season to taste with sea salt. Transfer into roasting pan and place the lamb shanks on top of the vegetables.
4. Cover the roasting pan tightly with heavy aluminum foil. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stem before serving shanks with vegetables and sauce.
Related post “Rosemary” on Indonesia Eats:
Transcend The Fragrant To Savour The Flavour