Braised Australian Lamb Shank (gf) Recipe
Recipe information
Make Braised Australian Lamb Shank (gf) in just 3h . Slow-cooked Moroccan spiced lamb, Lamb jus
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Ingredients
Lamb Shank
Lamb Jus
Cooking the Lamb Shanks
1. Searing the Lamb
In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper. Sear the shanks on all sides until browned, about 4-5 minutes per side. Remove the lamb from the pot and set aside.
2. Sautéing the Vegetables
In the same pot, add the diced onion, carrot, and celery. Cook for about 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Adding Spices and Liquids
Stir in the ground cumin, coriander, cinnamon stick, and smoked paprika. Add the canned tomatoes and broth, stirring to combine. Return the lamb shanks to the pot.
4. Slow Cooking
Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
Making the Lamb Jus
5. Preparing the Jus
Once the lamb is done cooking, remove the shanks and set them aside. Strain the cooking liquid into a saucepan, discarding the solids. Add the lamb drippings, red wine, and broth to the strained liquid. Simmer for 10-15 minutes until slightly thickened.
6. Finishing Touches
Stir in the chopped rosemary, and season with salt and pepper to taste. Serve the lamb shanks with the lamb jus drizzled over the top, garnished with fresh parsley.
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