Mandys oven braised lamb shanks
Mandys oven braised lamb shanks

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, mandys oven braised lamb shanks. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Remove to a large baking pan, roasting pan, or Dutch oven. Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid.

Mandys oven braised lamb shanks is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mandys oven braised lamb shanks is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook mandys oven braised lamb shanks using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mandys oven braised lamb shanks:
  1. Take 2 lamb shanks
  2. Take 2 tbsp olive oil
  3. Get 2 tbsp butter
  4. Get 2 tbsp flour
  5. Get 3 large carrots chopped
  6. Get 2 large onions quatered
  7. Get 4 garlic cloves
  8. Get 2 bay leaf
  9. Prepare 2 parsnips chopped
  10. Get 1 cup button mushrooms
  11. Make ready 1 tbsp rosemary
  12. Get 2 tbsp thyme
  13. Make ready 4 pints hot chicken stock to cover lamb
  14. Make ready salt and pepper

In a small dish combine the garlic powder, onion powder, cumin, paprika, salt, and pepper. Sprinkle the lamb shanks generously and rub into the surface. In the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible.

Instructions to make Mandys oven braised lamb shanks:
  1. Heat oil in a oven proof casserole pot, sear lamb shanks until golden, remove and set aside.
  2. Add the veg, herbs and butter to pot mix well and saute for a good ten minutes, add the flour to create a roux. Add hot stock and stir well.
  3. Return lamb shanks to pot cover and put in a preheated oven 160℃/ 320℉ for at least 3 hours until meat is super tender.
  4. Serve with some creamy mashed potatoes. Enjoy

In the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce. Heat oil in a large wide heavy pot over medium-high heat.

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