How to Prepare Homemade Slow Braised Lamb Shanks
Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Prepare Favorite Slow Braised Lamb Shanks. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Slow Braised Lamb Shanks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow Braised Lamb Shanks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Slow Braised Lamb Shanks is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Slow Braised Lamb Shanks estimated approx 2.5 hours.
To begin with this recipe, we must prepare a few ingredients. You can cook Slow Braised Lamb Shanks using 16 ingredients and 4 steps. Here is how you cook that.
Beautifully spiced lamb shanks, greatly paired with Cauliflower mash, a spoonful of Greek yoghurt and fresh parsley
Ingredients and spices that need to be Prepare to make Slow Braised Lamb Shanks:
- 4 lamb shanks
- 4 large onions sliced
- 1 Tbsp crushed Ginger
- 1/2 Tbsp crushed Garlic
- 1 fresh chili finely diced
- 1 Cinnamon Stick
- 1 tsp Turmeric
- 1 tsp Cumin
- 2 tsp Ground Chilli
- 1 tsp Ground Coriander
- 1 tsp Ground Cardamom
- 2 Tbsp Garam Masala
- 1 tsp Ground black pepper
- 1 Tbsp Salt
- 2 Cans chopped tomatoes
- 600 ml water
Steps to make Slow Braised Lamb Shanks
- Fry the onions, ginger, garlic and cinnamon stick and fresh chilli until light browned
- Mix all the spices, salt and pepper together and add to the onions, cook for about 2-3 min until fragrant
- Add the tomato cans and cook for about 10min until the oil starts separating. Add the meat and water.
- Cook half covered on medium to low heat for 2 hours, taking the lid off the pot the last 30 min to help reduce liquid. Serve with cauliflower mash, yoghurt and fresh parsley. Enjoy!
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