Roasted Lamb Shanks
★
★
★
★
☆
4 rates
Preparation : 20 min
Cooking : 3 h 30
Total time : 3 h 50 Rest : 0 min
4 people
1600 g Lamb shanks
50 ml olive oil
2 carrots peeled and diced
2 diced celery stick
2 leaves bay leaf
1 brown onion
3 crushed garlic clove
15 g white mustard seeds
900 g tomato passata
50 g of tomato purée
3 tsp harissa paste
500 ml beef broth
500 ml red wine
1 tbsp rosemary
1 tbsp thyme
6 spring onion
1 pinch salt
1 pinch pepper
10 g parsley
Associated products
RECIPE STEPS
1
Set the Cook Expert to COCOTTE Sauté 160 degrees/15 minutes.
Add olive oil and heat for 2 minutes. Add lamb shanks and spring onions. Season well and sear, turning regularly, browning on all sides until the programme has run.
- 1600 g Lamb shanks
- 50 ml olive oil
- 6 spring onion
- 1 pinch salt
- 1 pinch pepper
Sauté
15:00 / / 160°C
2
Remove the lamb shanks and eschallots from the cocotte, set aside until required.
3
Reset the Cook Expert to COCOTTE Sauté 160 degrees/15minutes.
Add onion, garlic, mustard seeds and cook for 5 minutes, stirring occasionally.
- 1 brown onion
- 3 crushed garlic clove
- 15 g white mustard seeds
Sauté
15:00 / / 160°C
4
Add bay leaves, rosemary, thyme, carrot, celery and cook for 3 minutes, stirring occasionally.
- 2 carrots peeled and diced
- 2 diced celery stick
- 2 leaves bay leaf
- 1 tbsp rosemary
- 1 tbsp thyme
5
Add harissa paste, tomato paste, tomato sauce, red wine and stock. Stir through and allow to run for the remainder of the programme.
- 50 g of tomato purée
- 500 ml beef broth
- 500 ml red wine
6
Add lamb shanks and eschallots back into the Cocotte. Reset the Cook Expert to COCOTTE Simmer 100 degrees/3 hours. Place the lid on and allow the programme to run.
Simmering
03:00:00 / / 100°C
7
Serve with couscous, steamed carrots and parsley on top.
- 10 g parsley
David Bitton
1 comment
We really enjoyed this meal. The sauce was beautiful