There are a few things that you really don’t have to try very hard at to make delicious – one of these things is braising meat. I LOVE to braise lamb, veal, and beef, because they come out almost like stews, with the most flavorful broth in the world. I think this is part of my southern upbringing, because almost every recipe I remember growing up with had some kind of gravy and rice attached to it. The best though, is when you find a REALLY flavorful piece of meat like this lamb shank, because it creates the most incredible gravy-like broth in the world. Also… both Easter and Passover are coming up, and this would make a really delicious and easy recipe to make for a crowd! (Stay tuned for Sunday morning’s post on what to make with your leftover lamb – I promise, you will want to make it ASAP!)
I’ve talked about lamb in the past, like this Superior Farms post I did, where I explain the differences of American lamb vs others, and how they impact the flavor of the meat. One of the key factors I took away from my tour with them, is the difference between American lamb vs Australian lamb. American lamb is bred for its meat, whereas Australian lamb is bred for its wool – hence the huge difference in flavor. Superior Farms commitment to working with family ranchers, and focus towards sustainability, creates a huge impact on not only on the environment but also the quality of product that they put out.
I know so many people who are a little iffy about cooking lamb because they think it has a “strong, gamey flavor” – which is NOT the case at all! If you know which brands to purchase, you will end up with an unbelievable meal like the recipe I’m going to tell you about today.
Since Easter and Passover are coming up, and lamb shank plays a big part in both of those meals, I decided to do a traditional braise with the lamb I purchased. Braised lamb is great for a large group of people because it takes virtually no time to prepare, and then you just let it sit for a long period of time in the oven without touching it. Easy peasy :). I promise, once you make this dish, it will become a base for all your braised meat recipes!
Look how fall off the bone tender it comes out! It was all I could do not to just eat it straight out of the pot! Once I was ready to serve it, I made some rice and just topped it with the lamb meat and gravy. Also, the carrots in this are to die for!!! You can play with this recipe by adding other things like sweet potato or even dates.
Don’t forget to look for American lamb when you are grocery shopping, it will make all the difference! Lamb has definitely become one of my favorite proteins since I learned where to buy the right kind! If you make this recipe for your family, please tag #atastymess so I can see your creations!!
(This is a sponsored post on behalf of Superior Farms. All opinions are completely my own, based on my own experience.)
Best Ever Braised Lamb Shank, Featuring Superior Farms
Yield 4-6 servings
4 lb. Lamb Shank, bone in (about 3 shanks)
1 onion, diced
10 carrots, sliced into 1 inch pieces
3/4 tsp. cinnamon
1 cinnamon stick (4 inches)
½ tsp. turmeric
¼ tsp. ground ginger
1/8 tsp. all spice
28 oz. veal stock (I like to use stock options frozen stock)
5 garlic cloves, minced
¼ cup red wine
¼ cup sherry
salt and pepper, to taste
olive oil, to cook with
Preheat oven to 300 degrees F.
Dry the lamb shanks well. Season with salt and pepper.
Prepare a medium-large cast iron pot – heat olive oil on medium-high heat. Add in the lamb shanks and sear on all sides until golden brown, about 10-15 minutes total. Remove the shanks and lower the heat to medium.
Add in the onions, carrot, garlic, all of the spices, and salt and pepper, and saute for about 6-7 minutes. Be sure to scrape the pan with your wooden spoon to get up all the good brown bits at the bottom. Deglaze the pot by adding in the sherry and red wine, scraping up any additional brown bits. After about 3 minutes, add in the veal stock, and the veal. Bring the liquid to a simmer and cover. Transfer the pot into the oven, and cook until the meat is tender, which will be 3 hours. Stir and taste the liquid about every hour, and be sure to adjust salt and pepper accordingly.
I like to do this at least a day or two ahead of time because it will keep very well. The longer you leave it the more it all soaks up the flavor!