Indulge in the rich, melt-in-your-mouth flavor of slow braised lamb shank, perfectly complemented by a spicy and tangy red hot sauce. This dish is a harmonious blend of tender, fall-off-the-bone lamb, infused with aromatic herbs and spices, and a fiery sauce that adds an exciting kick to each bite. Perfect for special occasions or a cozy night in, this recipe promises to elevate your culinary experience.
Ingredients:
4 lamb shanks
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup red wine
2 cups beef broth
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/4 cup Cheatasco hot sauce (adjust to taste)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat Oven: Preheat your oven to 165°C.
Season and Sear: Season the lamb shanks generously with salt and pepper. Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove shanks and set aside.
Sauté Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until vegetables are softened and fragrant, about 5-7 minutes.
Deglaze and Combine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half. Stir in the beef broth, diced tomatoes, tomato paste, rosemary, thyme, bay leaves, smoked paprika, cayenne pepper, and hot sauce. Bring to a simmer.
Braise: Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
Serve: Remove lamb shanks from the pot and let rest. Skim any excess fat from the surface of the sauce and discard bay leaves. Adjust seasoning if necessary. Serve lamb shanks topped with the red hot sauce, garnished with chopped parsley.
Enjoy this flavorful and hearty dish with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce.
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