Classic Braised Lamb Shanks are braised in the oven for fall-off-the-bone tender lamb thats full of flavor. Also includes instructions for slow cooker and Instant Pot!__________ CLICK FOR RECIPE ___________PRINTABLE RECIPE: https://thestayathomechef.com/braised-lamb-shank/ Ingredients 1 tablespoon vegetable oil 4 lamb shanks 2 teaspoons salt 1 white onion cut into large chunks 4 medium-sized carrots cut into large chunks 4 celery stalks trimmed and cut into large chunks 4 cloves garlic peeled 2 tablespoons tomato paste 2 cups cranberry juice or red wine 2 sprigs fresh rosemaryInstructions00:00:16 - Preheat oven to 350 degrees00:00:23 - Season lamb shanks with salt00:00:41 - Make sauce for lamb shanks in food processor00:01:26 - Sear lamb shanks on all sides in oven safe pot00:01:54 - Saute pureed vegetables in oven safe pot 00:02:14 - Pour cranberry juice (or wine) into pureed vegetable mixture 00:02:24 - Return lamb shanks to pot with pureed vegetable mixture00:02:49 - Add rosemary sprigs to pot and place lamb shanks in oven to braise 00:03:36 - Quick recap Braised Lamb Shanks recipe1 Preheat oven to 350 degrees Fahrenheit. Heat a large oven safe pot over high heat.2 Season the lamb shanks with salt. Add oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to a plate and set aside. 3 Meanwhile, puree the onion, carrot, celery, and garlic in a food processor. Add in tomato paste. Put this puree into the pan you used to brown the shanks and saut for 3 to 5 minutes. Stir in the cranberry juice.4 Return lamb shanks to mixture. Top with rosemary sprigs and place the lid on. Cook in the 350 degree oven for 2 to 3 hours, until lamb is fork tender. Remove lid during last 30 minutes of cooking to allow shanks to brown. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.SUBSCRIBE to my channel: http://youtube.com/thestayhomechefFACEBOOK: The Stay At Home ChefINSTAGRAM: TheStayAtHomeChefPINTEREST: The Stay At Home ChefTWITTER: TheStayHomeChefCONTACT ME:
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