Sluggish-Cooked Lamb

Sluggish-cooked lamb shanks are a scrumptious and comforting winter dish. They’re cooked with crimson wine, greens, and herbs, leading to tender and flavorful meat that falls off the bone. They’re sometimes served with creamy mashed potatoes or polenta for a whole meal.

Here is a fundamental recipe for slow-cooked lamb shanks:

Recipe ingredients Substances:

four lamb shanks
Salt and pepper, to style
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 cups crimson wine
2 cups beef or lamb inventory
2 cups chopped greens (comparable to carrots, celery, and potatoes)
1 teaspoon dried thyme
1 bay leaf
Directions:

Season the lamb shanks with salt and pepper.
Warmth the olive oil in a big pot or Dutch oven over medium-high warmth. Add the lamb shanks and brown on all sides. Take away the lamb shanks from the pot and set them apart.
Add the onion and garlic to the pot and cook dinner till softened.
Add the crimson wine and scrape the underside of the pot to loosen any browned bits.
Add the inventory, greens, thyme, and bay leaf to the pot.
Return the lamb shanks to the pot, ensuring they’re absolutely submerged within the liquid.
Carry the combination to a simmer, then cut back the warmth to low and canopy the pot with a lid.
Let the lamb shanks cook dinner for 2-Three hours or till the meat is tender and falls off the bone.
Earlier than serving, take away and discard the bay leaf.
Serve the lamb shanks with creamy mashed potatoes or polenta and spoon a few of the sauce excessive
Observe : The recipe will be additionally slow-cooked in a sluggish cooker, or pressure-cooked or in a oven, Lamb shanks will be substituted with beef shanks. You can even add or substitute greens based on your desire, can also add some herbs like rosemary or mint so as to add extra taste.

Sluggish-Cooked Lamb FAQs