Richard Harris Soans
Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
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Main Description.
Lamb shanks are an inexpensive cut of meat that needs to be slow cooked. Slow cooking turns this tough cut of lamb into the most tender, succulent, fall off the bone meat, while creating a luxurious depth of flavor in this delicious gravy.
PinIngredients
Marination
Lamb Shank approx 400 gms 1 Piece
1 Tablespoon mustard or olive oil
4 Cloves of garlic paste
1 Teaspoon salt
1/4 cup of Worcestershire sauce
1 Tablespoon Paprika powder
Spices & oil
1 Bay leaf
1 Cinnamon stick
1/2 Teaspoon Cumin seeds
2 Medium onions
1 Pod Garlic cloves
1 Teaspoon Black crushed pepper
1 Teaspoon Mixed herbs
2 Chicken cubes stock mixed with 2 bowls of hot water
Print RecipeInstructions
- 01
In a deep Wok add 2 tablespoon Oil, add the Shank and braise it for 3 mins till it gets brown, and remove it and keep the Shank aside.
- 02
In the same wok, add the above ingredients, and fry it for one min max so that the oil gets infused & flavorful.
- 03
Add onions roughly cut large pieces and cook till golden brown.
- 04
Add Garlic Cloves Roughly chopped and pepper
- 05
Add Herbs, rosemary, thyme, oregano.
- 06
Add 2 Chicken cubes stock mixed with 2 bowls of hot water, allow it to boil and add the shank.
- 07
Cook for 2 hrs. on slow to medium heat and keep flipping the shanks, salt to taste as Chicken stock has salt.
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