Ever since I have had Lamb shanks from the More Cafe I have been head over heels in love with Lamb shanks. I have always wanted to try make them at home. But never had the heart to try them as was always worried that it might not turn out to be good and those lovely shanks will go in a waste. But the other day shopping with Mom in carrefour Mom asked me about the shanks and how they cook them and it would be so lovely if somebody could cook and give her. And something just hit me and I was like I can cook them for you, I felt so confident in saying that, may be because its my Mother who wanted them. So there I was just said that I will make for her and she took these amazingly looking Australian Lamb Shanks. 4 huge pieces of shanks. My mouth was already watering, quickly I got the recipe off Pinterest.
Its a basic Braised lamb shanks recipe. You would need some
- red wine (i substituted the red wine with balsamic vinegar as we don’t consume alcohol)
- chicken stock( i add the maggi chicken stock cube in boiling water and use that water)
- thyme (dried or fresh,i used dried)
- rosemary( dried or fresh, i used fresh)
- salt & pepper
- 4 amazingly huge lamb shank
- tomatoes crushed can
- tomato paste
Finely dice all the veggies, add them along with the finely chopped garlic in a hot pan with oil. Fry them till the onions turn translucent. After this add the red wine/balsamic vinegar mix all of them and let it simmer for sometime. After this add the tomatoes crushed and the paste. Mix well and let it simmer. After this add the chicken stock water asper your preference of sauce let it simmer. Meanwhile in another pan sear the lamb shanks in two different batches, each side for 5 minutes. keep them aside. Remove the sauce pan off the stove and let it cool, we will have to blend this mixture before we add in the lamb shanks. Once blended, put it back on the stove and let it simmer for sometime. Then add the lamb shanks ( make sure the pan is large enough to fit the sauce and the lamb shanks.) After this you have to cover the pan with the foil paper and tightly put the lid on. Alternatively you can use the oven but mine isn’t that great so did it on the stove top. After the foiling step let it be on low heat for 2 hrs keep checking every 45mins. For me the lamb shank was cooked within an hours time but it took me full 2 hrs because i added a lot of chicken stock water and wanted to dry up the sauce a little. Be careful as the shanks cook real fast and then they start to break. You don’t want those amazing shanks to break.
The end result what do i say, it was the most delicious meal I have ever cooked for my family, it was a Pat on the back kind moment for me. Seeing my Mom eat her heart out gave me such satisfaction, i have no words to explain. Truly cooking is love. And iam glad i have mastered this art by the help of my Mom who I always look up to when it comes to cooking. She is the one because of whom cooking has become so important to me.
I hope you guys have enjoyed this post as much as I enjoyed making the shanks.
P.S there is only one pic as I was so lost in cooking it and then eating it.