Recipe: How to make slow braised lamb shanks

Chef Prakash Chettiyar, executive chef, JW Marriott Kolkata tells you how to cook lamb shanks restaurant style.

Slow Braised Lamb Shanks

Ingredients

• 1 red onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, crushed
• 2 cups thick lamb stock
• 1 cup peeled, seeded and chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp chopped fresh thyme
• 1 bay leaf
• 4 lamb shanks, external fat trimmed
• Salt to taste
• Freshly ground pepper to taste
• 2 tbsp olive oil
• 1 cup red wine

Method

• Heat a cooker on slow flame.
• Add onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf. Stir well to combine.
• Season the lamb shanks with salt and pepper.
• Heat a large pan. Add olive oil and wait till it emits smoke.
• Add the shanks and let it turn brown on all sides. This should take about 5 minutes.
• Transfer it to the cooker.
• Turn off heat and pour in wine, tomato puree in the pan.
• Turn on heat and cook on medium-high heat.
• Bring to a simmer, stirring to scrape up any browned bits from the pan's bottom.
• Add wine to cooker.
• Cover and cook on high heat for six hours or till lamb becomes tender.
• Transfer the lamb shanks to a large serving dish.
• Remove bay leaf from the cooking liquid.
• Using a blender, puree the liquids and solids until smooth.
• Pour some of the sauce over the shanks.
• Serve with saffron risotto and freshly crushed black pepper.

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