Braised Lamb Shank recipe in delicious gravy

Lamb soaked in flavourful ingredients with a punch of delicious gravy.

In this recipe, the lamb is thoroughly marinated for hours with an assortment of flavourful ingredients like brown garlic paste, olive oil, onions, baby carrots, celery and rosemary. It is followed by slow simmering and braising of the lamb shanks as they covered and cooked in these sauces. The slow cooking is what transforms the tough lamb shank into juicy succulent meat, soaking in all the flavours adding a piquant punch of delicious gravy.

Braised lamb shank


1 number lamb shank

50ml olive oil

60gm garlic

100gms baby carrots

50gms white onion

50gm celery

50ml HP sauce

10gms rosemary

30gms brown garlic paste

15gms Kocher salt

100gm herb potato wedges

Step 1

De-fat the tender lamb shank

Step 2

Marinate it with brown garlic paste, olive oil, onions, baby carrots, celery and rosemary for at least eight hours

Step 3

Braise the shank in a boiler on slow flame until it is fully cooked. Take the pan and add olive oil to it

Step 5

Toss some garlic cloves into the pan and sauté it. Followed by adding fresh rosemary and HP sauce to the pan

Step 6

Stir it for a while and season it with Kocher salt and chilli flakes. Now add the braised lamb shank as it in the vessel with lamb stew

Step 7

Cook it until the glaze comes up. Serve it with home-made herb potatoes and grilled veggies.

*Disclaimer: This recipe has been contributed by Rajiv Bharadwaj, Executive Chef, Radisson Blu Resort and Spa, Karjat. The opinion expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same.

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