Braised Lamb Shanks – Perfect recipe, not only for Easter – COOK WITH ME.AT

Used tools & products

Lamb Shanks from Don Carne: https://doncarne.de

Big Green Egg Minimax: http://amzn.to/2nVjJAV

Cutting Board: http://www.holzdesign-reinicke.de/

Caso TC 2100 Induction stove: http://amzn.to/2pmYhHQ

Olive Oil: http://amzn.to/2po4Ppx

Global Knife: http://amzn.to/2nVnW7v

McBrikett Charcoal: http://amzn.to/2o0JMaH

V-Tong: http://amzn.to/2nVl7n3

My Camera: http://amzn.to/1OaSKg4

My Tripod: http://amzn.to/1PTl4DI

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Ingrediens for 4 portions:

4 lamb shanks
4 carrots
2 small or 1 big onion
2 cloves of garlic
Celeriac (equal amount as carrots)
Rosemary twig
1 hand of raisins
1 bottle of red wine
340 ml Beef Stock
1/2 bunch of mint
Olive oil
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How to prepare the braised lamb shanks

Cut around the bone of the lamb shanks and cut the tendons as well. Preheat a pot over medium high heat, add some olive oil and brown the shanks from all sides. Finely dice the carrots, celeriac and onions. Remove the shanks and sauté the vegetables until softened. Add the garlic, raisins and rosemary and deglaze with red wine & beef stock. Add the shanks back into the pot, cover the lid and cook for 3 hours in a preheated oven at 180°C / 356°F.

Put the mint leaves into a pestle, pour on some olive oil and pound well. To finish the dish, blend the sauce and pour over the lamb shanks as well as the mint oil.

Enjoy with some couscous or mashed potatoes!

Stay tuned see you soon, your Christian from COOK WITH ME.AT

Music:

Artist: Otis McDonald
Title: Otis McMusic
The artist granted a licence for free use at the YouTube music library.