Braised Lamb Shank with Velvety Roasted Garlic Puree
Braised Lamb Shank with Velvety Roasted Garlic Puree is a culinary masterpiece that beautifully marries the tender, rich flavors of lamb with a creamy, aromatic garlic sauce. Ideal for special gatherings or cozy family dinners, this dish is both comforting and impressive. The slow-braising method ensures the lamb becomes melt-in-your-mouth tender, while the roasted garlic puree adds an indulgent touch that elevates the entire meal. Perfectly paired with seasonal vegetables or creamy polenta, this recipe is sure to garner rave reviews from your guests.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 2 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced and additional for roasting
- 1 tablespoon tomato paste
- 1 cup apple vinegar
- 2 cups beef or lamb stock
- 2 sprigs rosemary
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 325°F (165°C).
- In a heavy-duty Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper and sear on all sides until browned (about 4-5 minutes per side). Remove from pot.
- Sauté onion, carrots, celery, and minced garlic in the same pot until softened (about 5-7 minutes). Stir in tomato paste for one minute.
- Deglaze the pot with apple vinegar, scraping any browned bits off the bottom and allowing it to simmer until slightly reduced.
- Return lamb shanks to the pot with beef or lamb stock and rosemary. Bring to a simmer, cover, and transfer to the oven for about 2 hours or until tender.
- For the roasted garlic puree, roast additional garlic cloves in olive oil until golden; blend until smooth.
- Once cooked, let lamb shanks rest briefly before plating with roasted garlic puree.
Nutrition
- Serving Size: 1 lamb shank (approximately 220g)
- Calories: 375
- Sugar: 4g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg