Ingredients :
For the seasoning :
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of dried thyme
For the braised lamb shanks:
4 lamb shanks (approximately 680g each)
4 tablespoons of olive oil
4 carrots, peeled and diced
4 branches of celery, cut into cubes
4 shallots or 1 large onion, peeled and finely sliced
450g mushrooms (crimini or buttons), sliced
500 ml low-sodium beef broth
250 ml of red wine
4 tablespoons of tomato concentrate
4 cloves of garlic, minced
2 bay leaves
1 tablespoon of butter.
1 tablespoon of flour
Instructions:
1 : Prepare the seasoning: Mix salt, pepper and thyme in a bowl. Dry the lamb shanks with absorbent paper and season generously with the seasoning mixture.
2 : Cooking in a cast iron skillet: Preheat the oven to 150°C. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Browning the lamb shanks on all sides (about 7-9 minutes per batch) and transferring them to a tray. Add the rest of the oil in the saucepan, cook the carrots and celery for 5 minutes, then add the mushrooms and shallots and cook another 4-5 minutes.
3 : Add liquids and flavors: Incorporate broth, wine, tomato concentrate, garlic and bay leaves. Put the lamb shanks back in the crock pot by dipping them in the mixture.
4 : Oven Braiser: Cover pot and bake for 2:30 hours, or until jars are fork-tender.
5 :Degrease the dish: Let jars cool at room temperature, then refrigerate for several hours or overnight to solidify the grease. Remove solid fat with a spoon.
6 : Prepare the sauce: Mix butter and flour to form a batter. Heat the jars on the stove over medium heat, transfer the jars to a plate and bring the liquid to a boil. Add butter and flour batter, stir constantly for 1-2 minutes, until sauce thickens. Adjust the seasoning to your taste.
7: Servings: Serve the skewers with the sauce and vegetables on a plate or directly in the crockpot to keep warm. Come with mashed potatoes, mashed cauliflower or buttered noodles.😋❤️