Braised Lamb Shank Recipe
Tenderly braised Australian lamb shank served atop fragrant saffron rice, accompanied by roasted mushrooms, vibrant pomegranate seeds, and a flavorful pine nut gremolata. Finished with a rich lamb jus.
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Ingredients
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Braised Lamb Shank
Method
Preparation
- 1
Braised Lamb Shank
1. Preheat the oven to 325°F (160°C). Season the lamb shanks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove and set aside.
- 2
- 3
- 4
Add Stock and Herbs
4. Return the lamb shanks to the pot. Add stock, rosemary, and bay leaves. Bring to a boil, then cover and transfer to the oven. Braise for 2-2.5 hours, until tender.
- 5
Prepare Saffron Rice
5. In a medium saucepan, bring 4 cups of water to a boil. Add saffron and rice, reduce heat to low, cover, and cook for 18-20 minutes or until rice is fluffy.
- 6
Roast Mushrooms
6. While the lamb is braising, arrange mushrooms on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 20 minutes.
- 7
Make Pine Nut Gremolata
7. In a small bowl, mix pine nuts, lemon zest, and parsley. Set aside.
- 8
Serve
8. Once the lamb is tender, remove from the oven. Serve lamb shank over saffron rice, topped with roasted mushrooms, pomegranate seeds, and pine nut gremolata. Drizzle with lamb jus.
