Lamb shanks are an amazing piece of meat as long as they are prepared properly. Because they contain so much connective tissue, really the only way to cook them is at a low temperature for a very long time (braising). Although other techniques such as sous vide also work great, braising is the logical choice since most people don’t have a Thermal Immersion Circulator.
Although this recipe calls for certain ingredients, the really important thing to grasp is the underlying braising technique. Once you understand this technique, you can use any sort of flavor profile that you desire.
Recipe For Harissa Braised Lamb Shank
- Start by rubbing your lamb shanks with a generous amount of harissa, which is a North African spice paste made with red chilies, garlic, coriander, caraway, and sometimes tomatoes.
- Next, rub down with some fresh crushed garlic, place in an appropriate sized container, cover with a lid or plastic wrap, and let marinate for at least 24 hours.
- Note: Usually when braising meats you will first sear them for flavor. This step however should be omitted with this particular recipe so that the harissa does not burn.
- Once the lamb shanks have been allowed to marinade for at least 24 hours, remove them and place them in a heavy bottom braising pan or hotel pan. (Don’t forget to add all of your garlic too).
- Cover the shanks with lamb or chicken stock, (veal stock can be used but may over power the flavor of the lamb).
- Place in a 350 degree oven for about 4-5 hours, or until the meat is falling off the bone tender.
Note: If you are in a rush, you can braise the lamb shanks at 400 degrees for about 3 hours, although a longer, slower braise is preferred.
Once the braising process is complete, pour off the braising liquid into a sauce pot and reduce by half or until it reaches its desired thickness. Serve over English Pea risotto, and sauce with your natural pan jus.
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