TBQ Braised Lamb ShanksTBQ Braised Lamb Shanks
Ingredients
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6 lamb shanks
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6 cloves garlic, cut into spears
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4 - 6 tbsp Worcestershire sauce
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2 tbsp TBQ Steak and Chop
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1 tsp black peppercorns
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1 tsp mustard seed
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1 tsp pickling spice
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1 tbsp salt
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1/2 tsp crushed chillies
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3 tbsp olive oil
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2 medium onions, chopped fine
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2 carrots, chopped fine
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3 stalks celery with the leaves, chopped fine
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1 28oz can chopped Italian tomatoes
DAY 1
DAY 2 - SEASONING
ROASTING SAUCE
Directions
DAY 1
Make small slits into the lamb shanks and insert garlic spears. Pour Worcestershire sauce over meat to cover well
Place shanks into a covered, thick-bottom braising pan and refrigerate overnight.
DAY 2
Preheat oven to 425°F.
Combine seasoning ingredients in a grinder or mortar & pestle. Grind all spices together. Rub the shanks with the seasoning mixture. Store any excess seasoning in a sealed airtight jar to use another time.
Roast the lamb shanks uncovered until well browned, approximately 30 minutes. Remove the shanks from the braising pan.
Reduce oven temperature to 350°F.
On stovetop, heat olive oil on medium high in the same braising pan. Add lamb shanks to oil to sear. Add the onions and sauté for 3 to 4 minutes. Add carrots and celery and cook for another 3 to 4 minutes. Add the chopped tomatoes and mix thoroughly.
Spoon the mixture over the lamb shanks so they well-covered with the sauce. Cover the braising pan and return to the oven for 2 1/2 - 3 hours. Roast is done when the lamb is tender and releases fork easily when pierced. Rest uncovered in the oven with the heat off for 15 - 20 minutes before serving.