An impressive recipe in which lamb shank is slow-roasted with seasonal vegetables in the oven over low heat until it falls off the bone. The long cooking time creates a rich sauce, making it an impressive red meat option for guest tables.
Heat the olive oil in a wide pan and sear the shanks over high heat until browned on all sides.
Place the shanks in a baking dish, arrange the carrots, onion, garlic, and tomatoes around them, and add salt, black pepper, and hot water.
Cover the dish tightly with foil and bake in a preheated oven until the meat is tender enough to fall off the bone.
Open the foil and transfer the shanks with the vegetables to a hot serving plate, drizzling the pan sauce over the top before serving.
Important: For the shank to become tender, it must cook over long, low heat — don't try to shorten the time by raising the temperature. Caution: Cover the baking dish tightly with foil; if steam escapes, the meat dries out and toughens.
If you marinate the shank the night before and let it rest in the fridge, the flavor penetrates the meat more deeply.
Admin DadaGastro · verified in test kitchenOcak ayarını orta-kısıkta tutunca yanma olmadı. Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti.
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