Slow-Braised Lamb Shanks with Herb-Infused Sauce

Name: Slow-Braised Lamb Shanks with Herb-Infused Sauce
Ingredients: veal leg; 5 % salt; water; rosemary; bay leaf; thyme; whole peppercorns; veal bone; veal fat; carrot; onion; celery; garlic; chicken stock; anchovy; shallot; butter; white wine; Madeira wine; apple cider vinegar; whole black peppercorns; lemon juice; sugar; star anise

#lamb shanks#slow braised#herb sauce#glazed carrots#rosemary

Experience tender, slow-cooked lamb shanks infused with aromatic herbs and a rich, glossy sauce. Served with honey-glazed carrots, this recipe combines traditional braising techniques with a luxurious homemade sauce for a refined yet approachable meal.

Ingredients extracted via AI

veal leg5 % saltwaterrosemarybay leafthymewhole peppercornsveal boneveal fatcarrotonioncelerygarlicchicken stockanchovyshallotbutterwhite wineMadeira wineapple cider vinegarwhole black peppercornslemon juicesugarstar anise

Procedure generated via AI

Using a sharp knife, score the lamb shank along the bone, cutting through the membranes to expose the clean bone after cooking for an elegant presentation.
Prepare a 5% salt brine by dissolving salt in water heated to about 30°C (86°F).
Add fresh herbs such as rosemary, bay leaf, thyme, and whole black peppercorns to the brine for a subtle aromatic flavor.
Submerge the lamb shanks in the cold brine and refrigerate for approximately 24 hours, though a minimum of 6–8 hours is also sufficient.
From your butcher or meat counter, collect lamb bones and pieces of lamb fat to enrich the sauce later.
Roast the lamb bones and fat in the oven at 180°C (356°F) for 40–45 minutes until deeply browned.
Remove the lamb shanks from the brine, rinse under cold water, and pat dry thoroughly.
Lightly salt the shanks, as they have already been seasoned through brining.
Heat the veal fat in a pan and sear the lamb shanks until a flavorful, golden-brown crust forms (Maillard reaction).
Cut large pieces of carrot, onion, and celery into mirepoix and add sturdy herbs to create the sauce base.