Lamb Shank
Braised lamb shank served with Persian rice.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Delbar Middle Eastern
Braised lamb shanks, while enjoyed globally today, have roots in slow-cooking traditions developed across many cultures to tenderize tougher cuts of meat. The modern rendition, particularly popular in Europe and beyond, reflects influences from French cuisine, known for its emphasis on rich sauces and careful braising techniques.
Lamb shanks, especially braised and served in restaurant settings, are often seen as a comfort food associated with special occasions and family gatherings, signifying abundance and warmth. In the UK, it's considered a pub staple and a hearty meal enjoyed during colder months.
British Pub Culture
In the UK, lamb shank is a popular dish in pubs, often served with mashed potatoes and roasted vegetables. It is considered a hearty and satisfying meal, particularly during colder months.
Special Occasions
Lamb is often associated with celebrations and holidays in many cultures. Lamb shank, as a more substantial and impressive cut, is sometimes prepared for special family dinners or gatherings.
Lamb shank is known for its rich, savory, and deeply flavorful profile. The long braising process allows the lamb to become incredibly tender, while the sauce, infused with aromatics, wine, and often vegetables, provides a complex and satisfying depth of flavor.
The predominant flavor is that of tender, slow-cooked lamb. Common flavor components include garlic, onion, carrots, celery, and herbs such as rosemary, thyme, and bay leaf. Red wine is often used to deglaze the pan and add richness and acidity. The sauce can range from a simple, savory pan sauce to a more complex reduction with tomato paste, stock, and spices. Some variations include Mediterranean influences with lemon, olives, or capers. The overall flavor is usually rich, hearty, and comforting.
Browning the Lamb
Sear the lamb shanks thoroughly on all sides before braising. This step creates a flavorful crust and enhances the richness of the sauce through the Maillard reaction.
Low and Slow Cooking
Braise the lamb shanks at a low temperature for an extended period (2-3 hours) to ensure they become incredibly tender. A Dutch oven or slow cooker works well for this purpose.
Sauce Consistency
If the sauce is too thin, remove the lamb shanks and reduce the sauce over medium heat until it reaches the desired consistency. A slurry of cornstarch or flour can also be used as a thickener, but reduce the sauce before, to concentrate the flavor.
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