Lamb ShanksMike Reid
This recipe is brought to you with the help of our friends at Massel
- 2 Shanks
- 1 Brown onion (diced)
- 1 Carrot (Diced)
- 1 Garlic bulb
- 2 Bay leaves
- 1 Sprig Thyme
- 1 Sprig Rosemary
- 2 Tbsp Tomato Paste
- 2Tbs White Miso Paste (optional)
- 150ml of Honey (optional)
- 1 Glass Red Wine
- 700ml Chicken Stock
- 100g Kale
- 2 Garlic cloves
- 1 lemon
- Bring your dutch oven up to high heat and then drop it down to a medium. This will ensure that the pot is evenly warmed. Now place your shanks fat side down and seal them all over, then remove.
- Once the the shanks have been removed, add a good splash of olive oil, carrot & your herbs and give it a good mix.
- Now cut your bulb of garlic in half and place it facing down on the bottom of the pan.
- Go in with your tomato paste and brown it off and once this is done, you can deglaze with your red wine.
- This next part is optional – add in your miso and honey at this point and incorporate it into your braising base. This will really flavour the whole dish with an Umami twist.
- Now back in with the shanks and pour in your stock. Bring the pot to heat and then reduce it down to a simmer on low heat.
- Braise the shanks for 3 hours with the lid on and then have the lid off for the last hour so that sauce can reduce. If the shanks are cooked, you can remove them from the pot and let the sauce reduce separately.
- Chopped your Kale and 2 garlic cloves and sautee them in a pan with some olive oil. Hit it with a squeeze of lemon and toss till the garlic is golden brown.
- Serve on a bed of kale, place the shank on top and por a generous ladle of the gravy.