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lamb shanks (1 per person)
celery, washed, chunky cuts
onions, peeled, thickly sliced
carrots, peeled, chunky cuts
fresh garlic, cut in half lengthwise,
whole peeled tomato (canned),
fresh thyme, stems removed
fresh oregano, stems removed, chopped
Cajun spice-mix
sea salt
black pepper, crushed
fresh parsley, chopped
2 tablespoons brown sugar
balsamic vinegar
red wine - Whole bottle is fine
olive oil
potatoes, butter, nutmeg and milk


Wash the lamb shanks and pat dry with a paper towel. “In the sauce pan, heat the oil and start browning the shanks, turning to have an even color all over. You want them nice and dark, just about burnt.” Lightly brush inside of baking dish with oil (to prevent sticking).

Set shanks in baking dish after browning and rub generously with Cajun spice mix. In sauce pan, pour a big dollop of olive oil and start sweating the onions which have been cut into thick slices, (1 cm thick); fry until onions are slightly golden brown as this will improve the flavor.” Add the Celery, and carrot chunks. Sweat lightly, add garlic and all the fresh herbs, then the tins of whole peeled tomato.

Add two cups of boiling water to the sauce and bring to the boil.

These ingredients do not need to cook anymore as they will continue to cook during braising in the oven.

In a small frying pan, combine the brown sugar and balsamic to make syrup (you only need about 25ml. of this as it is a taste enhancer).

Add this syrup to the tomato sauce and stir. Season the sauce with a big helping of sea salt, remembering that the lamb will absorb the salt.

Pour the sauce into the braising pan with the Cajun seasoned lamb. "

Rub the inside of the foil lightly with oil (to prevent sticking to lamb) and cover the baking dish folding the foil tightly under the baking dish lip so as to seal the dish. This sealing will allow for the braising process to complete successfully.

Bake in a preheated oven 400°F (200 Celsius) for 40 minutes.

Remove from oven, turn shanks, baste with sauce; taste for salt adding more if needed. Add more water if shanks are very tough and liquid is reducing away.

Cover tightly with foil again and bake for another 40 minutes (more or less) until meat nearly falls off the bone. If not tender yet, continue with braising process.
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