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!
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.
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.
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.
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.
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