Braised Lamb Shanks

Hey friends! I hope everyone's been well. It's been three months since the first recipe I've done, and I'm here to give you something new! So I find lamb to be something Filipinos try to avoid. Truth be told, I myself used to avoid it for the game-y scent you get out of it. However, since coming abroad, this recipe has made me love lamb and I'd love to share it with you! Though this recipe takes a while to make, you'd end up having this lamb melting off the bone, and so many flavors combined into one! 

BRAISED LAMB SHANKS: YIELD - Serves 4

* 4 x Lamb Shanks
* Vegetable Oil - As needed
* 200 g x Large-diced Onions
* 100 g x Large-diced Carrots
* 100 g x Large-diced Celery
* 2 Heads x Garlic, halved and roasted
* 2 Tbsp x Tomato Paste
* 24 Tbsp x Flour for roux
* 200 Ml x Dry Red Wine
* 2.4 L x Stock
* 1 x Large Bouquet Garni (Bayleaves, Black Peppercorns, Thyme, Optional)
* Salt and Pepper to taste
* Cornflour slurry (Water and Cornflour) if needed

✦ Trim the lamb shanks of excess fat, season with salt and pepper. 

✦ Over medium to high heat, heat enough oil on a pan to fill the bottom until the oil starts to shimmer. Place the shanks carefully in the oil and sear to a deep brown on all sides. 

    Remove the shanks to a pan and reserve.

✦ Add the onions and carrots to the pan and cook; stirring from time to time until golden brown. Add the carrots then the celery and cook until translucent. Add the garlic and tomato paste and cook until the tomato paste turns a deeper color and gives off a sweet aroma. (This takes about a minute) If desired, stir in the flour to make a roux. Cook the roux for 4 - 5 minutes.

✦ Add the wine to the pan, stirring to release any fat. Reduce the wine by half. Whisk in the stock and bring to a simmer. Return the shanks to the pan along with any juices they may have released. Add Bouquet Garni.

✦ Bring to a gentle simmer over medium to low heat. Cover the pot and transfer it to a moderate oven (150 degrees celsius). Braise the lamb shanks for 1 hour. Degrease the liquid if necessary and turn the shanks. Finish braising the lamb until fork-tender, check for an hour, and add another when necessary.

✦ Transfer the lamb shanks to a hotel pan or other holding container and moisten with some of the cooking liquid. Keep warm as you finish the sauce. 

✦ For the sauce, keep simmering the cooking liquid until it's to your desired taste. Scoop out the fat off the sauce to keep it nice and glossy. If you want it thickened, add the cornflour slurry. Season to desired taste, and keep hot. 

 You're done!

Enjoy this with something as simple as kumara mash, roasted vegetables, or any side you can think of! This is great comfort food, and it's a crowd pleaser! 

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