STORY BEHIND THE RECIPE

My husband and I went to Cambridge, UK to attend my daughter’s graduation some years back. We went to Anatolia Turkish Restaurant for lunch. The braised lamb shank there was one of the best I’ve ever tasted!

The fall-off-the-bone tenderness and rich gravy that went with it was heavenly. It was so good that we went back the next day to have another round of lamb shank before we flew back.

Since I miss this dish so much, I tried to replicate this recipe at home. That’s how this recipe came about!

By the way, in just you haven’t realised, Christmas is just 4 days away! So if you need more festive / potluck recipe ideas, do check out our 29 festive ideas for Christmas and New Year here!

How We are Celebrating Christmas

Though I talk a lot about the food, Christmas is not just about food and merry-making. It holds a special meaning for me and my family. Here’s a peek into how I will be celebrating Christmas this year.

Christmas Day falls on a Monday this year, so we are having family celebrations on Christmas Eve. On Christmas Day, I’ll be attending our church Christmas service at BBTC. It’s open to public, so if you want to experience a meaningful Christmas service this Christmas, you are most welcome to join us here (drop me an email/msg if you are planning to come!).

I thank God for my family and I’m looking forward to spending time with them this Christmas. In case you are wondering, here’s what we have on the menu so far: Creamy Crab Bisque, Roast Beef Tenderloin, Crackling Pork Belly (in my free Christmas eBook), Cheese Platter etc etc.

After the meal comes my favourite part, singing Christmas carols with my loved ones. My eldest daughter will plays the piano while we all belt out carol after carol. My grandchildren will join in by dancing along as we sing.

Finally, towards the end of the day, we will sit around in a circle and open Christmas presents together. Why presents? Because it’s the day Jesus was born!

Why celebrate Christmas? 

If you are not a Christian, you may think that it’s strange that we’re the ones getting the presents on Jesus’s birthday, but the Bible tells us that God gave us the greatest gift that day. The gift of His Son Jesus, who offers eternal life!

The presents remind us of that. “For God so loved the world that He gave us His only begotten Son that whoever believes in Him should not perish but have everlasting life.” (John 3:16)

So we (Melissa and I) hope that this Christmas you will enjoy good food, great company and receive many lovely presents, but more importantly that you will receive the greatest gift of all – Jesus Christ our Saviour! Here’s wishing you a truly meaningful Christmas and a blessed 2018 ahead!

WHAT I LIKE ABOUT THIS DISH

• It’s rather fast to make as it only requires about 45 mins active time! Make sure you prepare in advance though!
• The fall of the bone texture of the meat! As the meat is stewed in the sauce for a long time, the tough meat gradually turns tender soft.

HOW TO MAKE ROSEMARY LAMB SHANK?

MARKETING TIPS

1. Use fresh tomatoes to add a more tangy flavour to the stew.
2. Make sure you get tomato paste, not tomato puree or tomato sauce for making the sauce. Of the three, tomato paste has the thickest and driest consistency. If you use tomato puree or tomato sauce, the lamb will not be as flavourful. We like to use the Hunt’s brand of tomato paste.
3. For cooking purposes, use normal olive oil. Its a waste to use virgin or extra virgin olive oil for cooking, instead you should save them for use in salad dressings.

COOKING TIPS

1. Make sure there is sufficient water in the braised lamb shank at all times, otherwise it will get burnt.
2. Add more water if the gravy dries up before the lamb shank is tender.
3. Conversely, turn heat to medium high to evaporate some of the gravy if the shank is already tender and the gravy is too diluted, but make sure you stand by the pot to keep stirring it otherwise the bottom will get burnt as the gravy thickens.
4. Do not use high heat to sautéed the tomato paste as the paste is thick and it gets burnt very easily and stuck to the bottom of the wok, ruining the entire dish.
5. Never overheat olive oil as it will lose its flavour.

WHAT POT SHOULD I GET?

The stewing time varies according to the type of pot used. It is best to use a pot that is less likely to dry up the stock quickly.

In general, thick stainless steel pots are preferred for stewing and braising as compared to aluminium pots, because they are thicker and there is less direct contact with the heat source, so the gravy doesn’t dry out as fast.

For me, I prefer to use my stainless steel AMC pot which has a very thick base, so the water doesn’t dry up so fast. Alternatively you can try using a thick non-stick pan.

DIETARY MODIFICATIONS

• Egg-Free: No modifications needed.
• Fish-Free: No modifications needed.
• Gluten-Free: No modifications needed.
• Nut-Free: No modifications needed.
• Shellfish-Free: No modifications needed.

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Braised Lamb Shank with Rosemary

Course: Main Course

Cuisine: Western

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Servings: 8

Calories: 426kcal

Author: Bee Leng

Braised Lamb Shank with Rosemary is braised in a hearty sauce of tomatoes, rosemary, onions and leek for 2 hours until fork-tender, and then served on a bed of mashed potatoes. An elegant dinner party-worthy dish that requires only 45 minutes of active time!

Print Recipe

Ingredients

• 1 TBsp Olive Oil
• 8 Lamb Shanks

BRAISING SAUCE

• 4-5 TBsp Olive Oil
• 1 Yellow onion
• 5 Cloves Garlic
• 1 Can Tomato Paste Hunt's brand
• 4-5 Bay Leaves
• 5 Cloves
• 1 English Leek
• 1 Dash Ground Black Pepper
• 2 Cans Diced Tomatoes Hunt's brand
• 2 Fresh Tomatoes
• 1 TBsp Plain Flour To thicken the gravy
• 2 Litres Hot Water Or enough to cover the lamb shanks
• 300 ml Port Wine

MARINADE INGREDIENTS

• 1.5 tsp Sea Salt
• 1 TBsp Rosemary
• 2 tsp Coriander
• 1 tsp Oregano optional
• 2 TBsp Plain Flour To coat the lamb shank

GARNISHING

• Mashed Potatoes
• Fresh Rosemary
• Cherry Tomatoes on Vine

Instructions

PREPARATION METHOD (15 min)

• Wash the lamb shanks, drain and pat dry with kitchen towel.
• Mix the herbs and salt together in a bowl, then rub the lamb shanks with the herb mixture.
• Sprinkle 2 TBsp of flour over the lamb shank, ensure each piece is evenly coated with flour. Leave to marinate for 30 minutes.
• Wash the onions, leek and tomato. Then peel the onion, then chop coarsely.
• Peel the garlic, and chop finely.
• Cut the leek into 3 cm lengths.
• Dice the tomatoes into small cubes.
• Open the canned tomato paste and diced tomatoes.

COOKING METHOD (2h 30min)

• Heat up 1 TBsp of olive oil over medium high heat in a non-stick pan.
• Pan fry the lamb shanks (3 at a time) on all sides until golden brown. Transfer to a plate.
• Clean the pan with a kitchen towel, then add in 5 TBsp of olive oil over medium heat.
• Add in the chopped onion and fry till limp.
• Next add in the chopped garlic and tomato paste and fry until the oil turns slightly orange in colour.
• Add in the bay leaves, cloves, leeks, ground black pepper, diced tomato and fresh tomatoes. Bring to a boil and transfer to a non-stick pot.
• Then add in 1 TBsp flour to the pot, and mix well.
  
• Top up with hot water to the pot, and add in the lamb shanks. Ensure that there is enough water covering all the lamb shanks. 
• Bring to a boil, then turn the heat to medium low and simmer for 1.5 to 2 hours, stirring occasionally to prevent the bottom from getting burnt.
• Add in the port wine in the last half hour of cooking. Use a fork to prick through the thickest part of the meat to test if it is tender or more time is needed. Add salt to taste.
  
• Serve with mashed potatoes and garnish with fresh rosemary and cherry tomatoes on vine.

Video

Read Also:  Tonkotsu Ramen with Pork Belly Chashu

Notes

MARKETING TIPS

1. Use fresh tomatoes to add a more tangy flavour to the stew.
2. Make sure you get tomato paste, not tomato puree or tomato sauce for making the sauce. Of the three, tomato paste has the thickest and driest consistency. If you use tomato puree or tomato sauce, the lamb will not be as flavourful. We like to use the Hunt's brand of tomato paste.
3. For cooking purposes, use normal olive oil. Its a waste to use virgin or extra virgin olive oil for cooking, instead you should save them for use in salad dressings.

COOKING TIPS

1. Make sure there is sufficient water in the braised lamb shank at all times, otherwise it will get burnt.
2. Add more water if the gravy dries up before the lamb shank is tender.
3. Conversely, turn heat to medium high to evaporate some of the gravy if the shank is already tender and the gravy is too diluted, but make sure you stand by the pot to keep stirring it otherwise the bottom will get burnt as the gravy thickens.
4. Do not use high heat to sautéed the tomato paste as the paste is thick and it gets burnt very easily and stuck to the bottom of the wok, ruining the entire dish.
5. Never overheat olive oil as it will lose its flavour. 

WHAT POT SHOULD I GET?

The stewing time varies according to the type of pot used. It is best to use a pot that is less likely to dry up the stock quickly.

In general, thick stainless steel pots are preferred for stewing and braising as compared to aluminium pots, because they are thicker and there is less direct contact with the heat source, so the gravy doesn't dry out as fast.

For me, I prefer to use my stainless steel AMC pot which has a very thick base, so the water doesn't dry up so fast. Alternatively you can try using a thick non-stick pan.

 

Nutrition

Calories: 426kcal | Carbohydrates: 20g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 127mg | Sodium: 905mg | Potassium: 1007mg | Fiber: 3g | Sugar: 9g | Vitamin A: 905IU | Vitamin C: 22.4mg | Calcium: 82mg | Iron: 5.8mg