The lamb shank dish has a rich culinary history and its origins can be traced back to various regions around the world where lamb is a traditional staple food.
Here’s a recipe for a delicious lamb shank dish that serves approximately 30 people:
Ingredients:
- 10 kg lamb shanks
- Salt and pepper to taste
- 1/2 cup olive oil
- 6 onions, diced
- 10 cloves garlic, minced
- 10 carrots, chopped
- 10 celery stalks, chopped
- 2 cups red wine
- 10 cups beef or lamb broth
- 10 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 5 bay leaves
- 3 cans (28 oz each) diced tomatoes
- Mashed potatoes or cooked rice, for serving
- Chopped fresh parsley, for garnish
Instructions:
- Preheat the oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
- Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb shanks in batches until they are well browned on all sides. Remove and set aside.
- In the same pot, add the diced onions, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 3-4 minutes.
- Return the lamb shanks to the pot. Add the beef or lamb broth, rosemary, thyme, bay leaves, and diced tomatoes with their juices. Bring the mixture to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the lamb is tender and falling off the bone.
- Once the lamb is cooked, remove it from the oven. Skim off any excess fat from the surface of the cooking liquid.
- Serve the lamb shanks hot, accompanied by mashed potatoes or cooked rice. Garnish with chopped fresh parsley for added flavor and presentation.
This hearty and flavorful lamb shank dish is sure to impress your guests and make for a memorable meal! Adjust seasoning and ingredients according to taste and preferences. Enjoy your meal!