Braised Lamb Shins
Braised lamb shins are a hearty and flavorful dish, perfect for a comforting meal. Slow-cooked until tender, the lamb shins absorb the rich flavors of the braising liquid, resulting in melt-in-your-mouth meat. This recipe is ideal for a family dinner or special occasion.
- Level: Medium
- Time: 2 hours 30 minutes
- Nutrition: 543kcal per serving
INGREDIENTS
- 2 tbsp olive oil
- 8 lamb shins
- 1 onion (roughly chopped)
- 2 carrots (roughly chopped)
- few sprigs fresh rosemary
- 3 fresh bay leaves
- 4 garlic cloves
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 350ml white wine
- 500ml lamb or chicken stock
PREPARATION STEPS
- Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shins. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
- Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
- Return the lamb shins to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
- Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.