Updated: Apr 16, 2021
HOW TO MAKE SLOW BRAISED LAMB SHANKS
2 tbsp olive oil
4 lamb shanks
1 large onion finely chopped
2 large carrots peeled and finely chopped
2 celery ribs/sticks finely chopped
4 garlic cloves thinly sliced
2 sprigs fresh rosemary
1 bay leaf
2 tbsp tomato paste
1½ cups pomegranate juice
2 cups beef stock
salt and pepper to taste
Pre-heat the oven to 160ºC/320ºF.
Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the pomegranate juice and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
Remove from the oven and serve.
Kalau tak ada beef stock, tak apa, you can either add water or more juice! Resipi ini dari website orang lain, and its not mine, but just making it halal friendly!