Braised Australian Lamb Shank (gf) Recipe

Name: Top Of Vancouver Revolving Restaurants Braised Australian Lamb Shank (GF) Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 pieces Australian lamb shanks; 2 tbs olive oil; 1 cup onion, diced; 1 cup carrot, diced; 1 cup celery, diced; 4 cloves garlic cloves, minced; 400 g canned diced tomatoes; 2 cups chicken or beef broth; 1 tbs ground cumin; 1 tbs ground coriander; 1 stick cinnamon stick; 1 tbs smoked paprika; 1 tsp salt; 1 tsp black pepper; 0 to taste fresh parsley, chopped (for garnish); 1 cup lamb drippings; 1 cup red wine; 1 cup beef or chicken broth; 1 tbs fresh rosemary, chopped; 0 to taste salt; 0 to taste black pepper

Inspired by Top Of Vancouver Revolving Restaurant

Time3h

Serves4

Slow-cooked Moroccan spiced lamb, Lamb jus

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Ingredients

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Lamb Shank

4 pieces Australian lamb shanks

2 tbs olive oil

1 cup Onion, diced

1 cup carrot, diced

1 cup Celery, diced

4 cloves Garlic cloves, minced

14 1/8 oz (400 g) canned diced tomatoes

2 cups chicken or beef broth

1 tbs Ground cumin

1 tbs Ground coriander

1 stick cinnamon stick

1 tbs Smoked paprika

1 tsp Celtic sea salt

1 tsp black pepper

0 to taste Fresh parsley, chopped (for garnish)

Lamb Jus

1 cup lamb drippings

1 cup Red wine

1 cup beef or chicken broth

1 tbs Fresh rosemary, chopped

0 to taste Celtic sea salt

0 to taste black pepper

Method

Cooking the Lamb Shanks

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.

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.

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.

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

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.

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.