![]() The National Heart, Lung, and Blood Institute advises that increasing the amount of vitamin C that someone consumes can help the body absorb more iron. The body does not absorb nonheme iron as easily as heme iron. Heme iron comes from animal food sources. Nonheme iron comes from plants and iron-fortified foods. This is one of those recipes that truly is terrific to make in the oven, stove, slow cooker or pressure cooker, as long as its started on the stove to brown the shanks and saute the onion etc.Experts explain that there are two types of dietary iron: heme and nonheme iron. So if you use more stock then it will end up too salty. This sauce has amazing flavour in it because it is massively concentrated down (essentially into a jus). Please do not use more beef or chicken stock/broth, even if it’s low sodium. So if you cannot consume alcohol, it is best to substitute with non-alcoholic red wine. The wine is a key flavour for the broth in this recipe. Maybe you could tell the difference using a $100 bottle. I truly believe from the bottom of my heart that even the snobbiest of all food snobs would not be able to tell the difference if you made this with a discount end-of-bin $5 bottle or a $50 bottle. (And the New York Times agrees….) Just a quick note on the wine – I do not use expensive wines for slow cooking. The red wine sauce is super simple to make but after hours of slow cooking, it transforms into an incredible rich, deeply flavoured sauce that’s silky and glossy, and looks totally posh-restauranty. Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb. We love freebies around here!! Classic Red Wine Sauce for Lamb Shanks The meat itself is full of flavour which adds to the flavour of the sauce.īONUS: The marrow in the bone melts into the sauce, deepening the flavour and richness. If you’re new to lamb shanks, here’s a rundown: lamb shanks are from the lower leg of lambs, and they are an inexpensive, tough cut of meat.īecause of this, lamb shanks need to be slow cooked – either braised or roasted – to break down the tough meat to soften into succulent tenderness. Lamb Shanks, Beef Short Ribs and Osso Buco – better flavour more succulent! What are lamb shanks? If you ever see a slow cooked stew recipe that doesn’t call for browning the meat before slow cooking, proceed with caution! ![]() Browning is the key flavour base for any protein that’s slow cooked in a braising liquid, like Beef Stew, Pot Roast, Chicken Stew. It is a hard shape to brown evenly, but do what you can. ![]() The only key tip I have is to brown that shank as well as you can. The worst that will happen is that the meat falls off the bone when you go to serve it.Īnd if you pull it out too early and the meat isn’t fork tender, just add more liquid and keep cooking! You literally cannot overcook lamb shanks.Leave it in for an hour too long, and the meat is still succulent and juicy. Honestly, if you put this and a towering frosted cake in front of me, this would win every day of the week and twice on Sunday: Cooking lamb shanks is easy!īeing a tough cut of meat that needs slow cooking to make it fall-off-the-bone tender, lamb shanks are actually very forgiving so it’s a real easy cut to cook with. Hits my carnivore sweet-spot, every time. I have a real soft spot for slow cooked lamb shanks. I just love the look of a hunk of meltingly tender meat wrapped around the bone. * Here for the cookbook version? Find it here -> the elegant Restaurant Lamb Shanks in Red Wine Sauce. Serve it over creamy mashed potato with a side of peas or sautéed spinach, with crusty bread to mop your bowl clean! Lamb shanks are the king of all lamb cuts!! Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to make.
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