Braised Lamb Shank in Herb-Infused Sauce

Name: Braised Lamb Shank in Herb-Infused Sauce
Ingredients: lamb shank; 5 % salt; lamb bones; lamb fat; rosemary; black peppercorns; bay leaf; 2 klinčeky garlic; chicken broth; anchovies; banana shallot; butter; white wine; Madeira wine vinegar; sherry vinegar; thyme; fresh lemon juice

#lamb shank#braising#sauce#rosemary#slow-cooked

Experience tender braised lamb shank simmered slowly with aromatic herbs and a rich, flavorful sauce enhanced with caramelized shallots, white wine, Madeira, and vinegars for a perfectly balanced dish.

Ingredients extracted via AI

lamb shank5 % saltlamb boneslamb fatrosemaryblack peppercornsbay leaf2 klinčeky garlicchicken brothanchoviesbanana shallotbutterwhite wineMadeira wine vinegarsherry vinegarthymefresh lemon juice

Procedure generated via AI

Make deep cuts on the surface of the lamb shank almost reaching the bone.
Prepare a 5% salt brine and marinate the shank in it for ideally 24 hours, though a shorter time is also possible.
After brining, rinse the shank with cold water and dry thoroughly.
Roast the lamb bones and some lamb fat in the oven at 180 °C (356 °F) for about 40–45 minutes until golden.
Prepare a mirepoix in a pan and set aside the lamb fat for later use.
Place the lamb shank, roasted bones, and fat into a roasting pan. Add fresh rosemary, black peppercorns, bay leaves, and garlic cloves.
Pour in chicken broth and add a few anchovies to enhance umami without imparting a strong anchovy flavor.
Cover with a lid or use a cartouche and braise in the oven at 140 °C (284 °F) for about two and a half hours.
Once cooked, remove the lamb shanks and strain the sauce.
Finely chop the shallots and slowly caramelize them in butter over low heat.