Braised Lamb Shanks – Why Fond is Essential for Deep Flavour

Learn the secret to achieving incredible depth and complexity in your braised lamb shanks through the power of fond—the caramelised layer left in your pan. We’ll break down the science of fond, why it boosts umami and sweetness, and how aromatic vegetables, spices, and dried fruits amplify these North African-inspired flavours. Master the art of braising by unlocking these hidden layers of taste in your next stew.

*Ingredients*
• Lamb shanks: 2–3 (fore shank for gelatinous richness, hind for tenderness)
• Neutral high smoke point oil (e.g. vegetable or sunflower): as needed
• Onion: 2 medium, sliced
• Garlic: 4 cloves, sliced
• Fresh coriander: 1 bunch, stalks and leaves separated
• Cumin seeds: 1 tsp
• Coriander seeds: 1 tsp
• Cinnamon stick: 1
• Raisins: 2 tbsp, plus extra to garnish
• Dried apricots: 4–5, chopped
• Salt: to taste
• Water: as needed

*Method*
1. Begin by browning the lamb shanks. In a wide, heavy-based pot, heat a generous amount of neutral oil over medium-high heat. Brown the shanks in batches to avoid overcrowding. Turn to brown all sides until deep golden and caramelised, then set aside. Skim off any excess oil.

2. In the same pot, add the sliced onions. Cook over medium heat to draw out their natural moisture and begin mopping up the fond—the golden layer stuck to the pot from browning the meat. Continue cooking gently until translucent.

3. Add the sliced garlic and cook until fragrant, being careful not to burn it. Stir in the fresh coriander stalks and cook for a few minutes to deepen their herbaceous flavour.

4. Add the spices—cumin seeds, coriander seeds, and the cinnamon stick. Toast for a minute or two to release their essential oils. Add raisins and dried apricots for sweetness and body.

5. Deglaze the pot with a small splash of water, scraping up any remaining fond. Season with salt to taste.

6. Return the browned shanks to the pot and arrange in a single layer if possible. Add just enough water to nearly cover the meat. Bring to a boil, then reduce to a simmer. Cover with a lid and cook gently for 3 hours, or until the meat is tender and almost falling off the bone.

7. Once cooked, carefully remove the lamb shanks and most of the solids. Simmer the braising liquid uncovered until reduced to your desired consistency.

8. Serve the shanks with the reduced sauce spooned over, garnished with a few fresh raisins and chopped coriander leaves for contrast.

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