Baked en Croute | Fire Roasted Vegetables | Lamb Demi

Season the lamb shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned. Remove and set aside.

Prepare the Lamb

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.

Sauté Vegetables

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.

Deglaze the Pot

Return the seared lamb shanks to the pot. Add the beef or lamb stock, thyme, and rosemary. Bring to a boil.

Add Stock and Herbs

Cover the pot and reduce the heat to low. Let it braise for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

Braise the Lamb

While the lamb is braising, prepare your choice of fire-roasted vegetables such as bell peppers, zucchini, and asparagus. Toss with olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for 20-25 minutes.

Prepare Fire Roasted Vegetables

Remove the lamb from the pot and let it rest for a few minutes. Strain the braising liquid and reduce it in a saucepan to make the lamb demi. Serve the lamb shanks with roasted vegetables and drizzle with lamb demi.

Serve

Lamb shanks

Olive oil

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic, minced

Red wine

Beef or lamb stock

Thyme, fresh

Rosemary, fresh

Salt

Black pepper

Braised Lamb Shank

Make Braised Lamb Shank Recipe in just 3h . Baked en Croute | Fire Roasted Vegetables | Lamb Demi

Braised Lamb Shank Recipe

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