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Slow Roasted Lamb Shanks | Just Eats with Chef JJ

Source: Powerhouse Productions / CLEO TV

Ingredients

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 2 teaspoons ground coriander
  • 6 cloves garlic, unpeeled, the skin pierced with the tip of a knife
  • 6 ounces cremini mushrooms, stemmed and quartered
  • 1 yellow onion medium diced
  • 1⁄2 cup leeks, sliced into 1⁄4-inch half moons
  • 6 sprigs fresh rosemary
  • 3⁄4 cup reduced chicken stock
  • 1⁄2 cup dry white wine
  • 1 teaspoon coriander leaves
  • 1 stick cinnamon
  • 2 tablespoons tomato paste

Instructions

For Slow Roasted Lamb Shanks

  1. Preheat the oven to 325 degrees F.
  2. Set a Dutch oven over medium high heat and add the olive oil to the pan. Season the shanks generously with Salt, pepper and the coriander. Sear the shanks in the Dutch oven, on all sides until well browned, about 3-4 minutes per side.
  3. Remove the lamb shanks and any excess fat from the pan, leaving no more than 1 tablespoon of fat. Add the garlic cloves and mushrooms to the pan and sauté until the garlic cloves and mushrooms are well caramelized, about 6-8 minutes.
  4. Add the onions, leeks and rosemary and sauté for about 2-3 minutes. Add the chicken stock, white wine, coriander seeds, cinnamon stick and tomato paste. Stir well to combine and return the lamb shanks to the pan.
  5. Wrap the pan very tightly with heavy-duty aluminum foil (remember you want as tight a seal as possible) as well as the lid, and place in the oven. Roast the lamb for an additional 2 hours.
  6. Resist the temptation to check on the lamb until the 2 hours are up because you'll increase the risk of the meat becoming too tough.
  7. Remove the lid and foil, and turn the heat up to 400 F. Roast for 15-20 minutes or until the lamb is well caramelized. The lamb shanks are done cooking when they are nicely browned and fork tender.
  8. Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, mushrooms, onions, leeks and rosemary over top the polenta.