Lamb is one Australia’s favourite meats and when it comes to slow cooking you can’t go past the Lamb Shank.
When slow cooking Lamb it is important to lock in the flavour of the meat. The first thing we do to the Lamb shanks is seal them on high heat with salt and pepper until golden brown. This also offers the meat and the finished sauce of the dish an irresistible smokey, roasted flavour.
A rough dice of mirepoix vegatables are then added to the pan to soak up the flavours of the pan roasting and form the base of the braising liquid and the sauce. Veal and Chicken stock are then added and the Shanks are returned to the mix and placed in the oven for 5 hours at 200°C until the meat is falling of the bone.
Once the cooking process is completed the braising liquid is reduced into a rich sauce.
Served with creamy mash, fresh herbs and crispy fried onions.