Restaurants›Tarbush Kitchen, Restaurant & Market›Lamb Shank Recipe

Lamb Shank Recipe

Inspired by Tarbush Kitchen, Restaurant & Market
Time2h 30m
Serves4

Indulge in our succulent Lamb Shank, slow-braised to perfection until the meat is fall-off-the-bone tender. Infused with aromatic herbs and spices, this dish is served atop a rich, velvety red wine reduction and accompanied by a medley of seasonal vegetables. Each bite promises a symphony of flavors that will warm your heart and satisfy your cravings.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Searing the Lamb

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Add the lamb shanks to the pot and sear them on all sides until browned, about 5-7 minutes. Remove the lamb shanks and set aside.

2

Sautéing the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

3

Deglazing the Pot

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.

4

Braising the Lamb

Return the lamb shanks to the pot. Add the broth, rosemary, and thyme. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

5

Serving the Dish

Once done, remove the lamb shanks from the pot and let them rest for a few minutes. Optionally, you can strain the sauce and reduce it further to serve alongside the lamb. Serve the lamb shanks with the sauce poured over them.