Icelandic Braised Lamb Shanks with Root Vegetables

Name: Icelandic Braised Lamb Shanks with Root Vegetables
Prep time: PT25 minutes
Cook time: PT2.5 hours
Total time: PT2 hours 55 minutes
Yield: 4
Cuisine: Iceland
Ingredients: 4 large Lamb shanks; 2 tbsp Olive oil; 1 medium Yellow onion (chopped); 2 medium Carrots (peeled and chopped); 2 medium Celery stalks (chopped); 4 cloves Garlic cloves (minced); 2 tbsp Tomato paste; 2 cups Red wine; 48 oz Beef broth; 3 Fresh rosemary sprigs; 5 Fresh thyme sprigs; 0.5 medium Rutabaga (peeled and diced); 4 medium Potatoes (peeled and cut into chunks); 1 tsp Salt (or to taste); 0.5 tsp Black pepper (or to taste)

Tender, fall-off-the-bone lamb shanks slow-braised in a rich, savory broth with aromatic herbs and hearty root vegetables. This comforting Icelandic dish is perfect for a cold day, showcasing the robust flavors of lamb and the earthiness of traditional Icelandic vegetables.

準備時間25 minutes

調理時間2.5 hours

合計時間2 hours 55 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Preheat oven to 350°F (175°C). Season lamb shanks generously with salt and pepper.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove shanks from the pot and set aside.
3
Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
4
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half.
5
Pour in the beef broth. Add the rosemary and thyme sprigs. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer.
6
Cover the pot tightly with a lid or foil and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the lamb is very tender.
7
Add the diced rutabaga and potato chunks to the pot. Stir gently to incorporate them into the braising liquid. Cover and continue to cook in the oven for another 30-45 minutes, or until the vegetables are tender.
8
Remove the lamb shanks and vegetables from the pot. Skim any excess fat from the surface of the braising liquid. If desired, simmer the liquid on the stovetop for a few minutes to thicken it slightly into a sauce. Season the sauce with salt and pepper to taste.
9
Serve the lamb shanks with the braised vegetables and a generous amount of the sauce. Garnish with fresh herbs if desired.

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💡 プロのコツ

✓For even more tender lamb, you can braise it for an additional 30-60 minutes.
✓If you don't have red wine, a dark beer or extra beef broth can be used as a substitute.
✓Ensure the vegetables are cut into uniform sizes for even cooking.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other root vegetables like parsnips or turnips.
For a spicier dish, add a pinch of red pepper flakes with the garlic.
Serve over mashed potatoes or with a side of crusty bread for soaking up the sauce.