Recipe: braised lamb shank ragu
what are seasonal recipes?
As promised, my recipe for lamb shank ragu! Or braised lamb! Or whatever you want to call it! (Just in case you’re anything like me and would like to make a hearty braised lamb dish in the middle of August). Enjoy :)
Braised lamb shank ragu
WHAT YOU NEED
1.5 lb lamb shank (about 2 shanks)
1.5 lb lamb stew meat
1 carrot, diced small
2 medium yellow onions, diced small
6 garlic cloves, minced
1ish tsp cumin seeds
1ish tsp fennel seeds
1ish tsp smoked paprika
Lots of ground pepper
1 tsp Better than Bouillon roasted beef base (optional)
1 sprig rosemary
2 bay leaves
Enough water to cover everything
Salt to taste
Neutral oil, for cooking
WHAT YOU DO
Preheat the oven to 300 degrees.
Salt the lamb on all sides with kosher salt.
Heat about 1-2 tbsp neutral oil in a large skillet (I love my Le Creuset braiser). Add the shanks and brown on all sides. Remove, then repeat with stew meat. Set aside.
Add diced vegetables to the pot with the rendered lamb fat. Cook for 5-7 minutes over medium heat until the onions turn opaque and the garlic becomes fragrant. Add cumin seeds (ground cumin is fine), fennel seeds, smoked paprika, and ground black pepper. I like to scoot all the veggies to the side and make a well in the center of the pot for the spices so I can sort of toast them before they coat everything but that’s just me.
Return the meat to the pot and submerge everything in water. At this point I like to add a teaspoon of Better than Bouillon’s roasted beef base for more depth but this is optional. Taste the broth and adjust seasoning.
Add the rosemary and bay leaves, cover, and transfer the pot to the oven. Braise for at least 2 hours but 3 hours is better.
At some point while the meat is braising make whatever you’re serving it with (fresh pasta is awesome! Here’s a great basic recipe).
After the meat is sufficiently tender and “fall-off-the-bone,” remove aforementioned bones as well as aromatics, shred up the meat, and serve.
