How do you prepare lamb shank?

Preparing lamb shank involves several steps to ensure a tender, juicy, and flavorful dish. Here's a general guide on how to prepare lamb shank:

Ingredients:

- Lamb shanks (bone-in or deboned)

- Olive oil

- Salt and pepper to taste

- Garlic cloves, minced

- Onion, chopped

- Carrots, chopped

- Celery, chopped

- Tomato paste

- Red wine or beef broth

- Bay leaves

- Fresh thyme or rosemary

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).

2. Season the Lamb Shanks: Pat the lamb shanks dry with paper towels. Season generously with salt and pepper on all sides.

3. Sear the Shanks: Heat a large skillet or Dutch oven over medium-high heat. Add olive oil. Once the oil starts shimmering, add the lamb shanks. Sear the shanks on all sides until they are browned and caramelized. Remove them from the skillet and set aside.

4. Sauté the Vegetables: In the same skillet, add the minced garlic, chopped onion, carrots, and celery. Cook until the vegetables soften and become slightly browned.

5. Add Tomato Paste: Add the tomato paste and stir to coat the vegetables. Cook for a minute, allowing the tomato paste to develop its flavor.

6. Deglaze with Wine or Broth: Pour in red wine or beef broth to deglaze the skillet. Bring to a simmer and stir to scrape any browned bits from the bottom.

7. Add the Lamb Shanks: Place the seared lamb shanks back into the skillet or Dutch oven. Add enough liquid (wine or broth) to cover the shanks about halfway.

8. Add Aromatics: Add bay leaves and fresh thyme or rosemary to the pot.

9. Braise in the Oven: Cover the pot or Dutch oven with a lid and place it in the preheated oven. Braise the lamb shanks for 2 to 3 hours or until the meat easily comes off the bone. Check periodically and add more liquid if necessary.

10. Thicken the Sauce (optional): If desired, you can thicken the sauce by making a cornstarch slurry. Mix cornstarch with a little water until it forms a smooth paste. Stir the slurry into the sauce and bring to a simmer until it thickens.

11. Serve: Once the lamb shanks are tender and cooked through, remove them from the pot and set them aside. Strain the sauce and discard the solids. Serve the lamb shanks with the sauce, mashed potatoes, roasted vegetables, or your preferred sides.

Remember that cooking times may vary depending on the size and thickness of your lamb shanks. Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F (63°C) for medium doneness. Enjoy your delicious and flavorful lamb shank dish!