Deliciously tender slow-braised lamb shanks that can be served with a variety of dishes.
Slow-Braised Lamb Shanks
This slow-braised lamb shanks recipe by Mark Bittman is a versatile dish that can be incorporated into a variety of meals. The lamb is cooked until it’s falling off the bone, and the cooking liquid is reserved for use in other recipes.
Ingredients
- 2 lamb shanks, about 1 pound each
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- ½ cup good white wine or stock
Directions
- In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
- Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling off the bone.
- Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.
- For ingredient substitutions, refer to this Ingredient Substitution Guide.