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Holiday Braised & Glazed Aussie Lamb Shank

With familiar holiday flavors like orange, cranberry, Scotch and red wine, this lamb shank is perfect for your next gathering. The shanks become fork-tender and infused with sweet and savory flavor during their long braise. Serve with polenta or potatoes and a fresh salad.
Source: Chef Jamie Simpson & Aussie Lamb
Serving Size 6
Cook Time 2 hrs. 30 mins. - 3 hrs.

Ingredients

  • 4 lamb shanks
  • 2 tablespoons and 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and cut in quarters
  • 2 tablespoons juniper berries
  • 1 tablespoon black peppercorns
  • 5 cloves
  • 3/4 vanilla bean, split down the center
  • 1 cup Scotch
  • 1 cup Cabernet wine
  • 1 orange
  • 1/2 cup of fresh or frozen cranberries
  • 1 quart beef stock
  • 1 stick of unsalted butter, diced

Preparation

  1. Season the four shanks with the 2 tablespoons of salt, cover and allow to restovernight in refrigerator.
  2. Preheat the oven to 300ºF.
  3. On a stovetop, preheat a large Dutch oven or braising pan on high.
  4. Add the 2 tablespoons of vegetable oil. Sear the shanks until golden brown on all sides. Remove from pan.
  5. Sear onions on all flat sides until golden.
  6. Remove onions and add dry spices to toast for a few seconds until aromatic.
  7. Remove from heat and carefully add Scotch, and Cabernet wine. Return to heat and bring to a boil.
  8. Juice and peel one orange into the pan. Add cranberries.
  9. Return the shanks and onions to the pan and gently reduce the liquid in the pan until almost dry.
  10. Add beef stock. Cover and place the pan in the oven for about 2 hours. Remove shanks from pan when fork tender.
  11. Preheat oven to broil. Reduce all braising liquid to thicken.
  12. Add remaining butter, one dice at a time. Glaze shanks and reheat on broil until bubbly and sticky. Glaze again and serve

Holiday Braised & Glazed Aussie Lamb Shank

With familiar holiday flavors like orange, cranberry, Scotch and red wine, this lamb shank is perfect for your next gathering. The shanks become fork-tender and infused with sweet and savory flavor during their long braise. Serve with polenta or potatoes and a fresh salad.
6 Cook: 2 hrs. 30 mins. - 3 hrs.

Preparation

  1. Season the four shanks with the 2 tablespoons of salt, cover and allow to restovernight in refrigerator.
  2. Preheat the oven to 300ºF.
  3. On a stovetop, preheat a large Dutch oven or braising pan on high.
  4. Add the 2 tablespoons of vegetable oil. Sear the shanks until golden brown on all sides. Remove from pan.
  5. Sear onions on all flat sides until golden.
  6. Remove onions and add dry spices to toast for a few seconds until aromatic.
  7. Remove from heat and carefully add Scotch, and Cabernet wine. Return to heat and bring to a boil.
  8. Juice and peel one orange into the pan. Add cranberries.
  9. Return the shanks and onions to the pan and gently reduce the liquid in the pan until almost dry.
  10. Add beef stock. Cover and place the pan in the oven for about 2 hours. Remove shanks from pan when fork tender.
  11. Preheat oven to broil. Reduce all braising liquid to thicken.
  12. Add remaining butter, one dice at a time. Glaze shanks and reheat on broil until bubbly and sticky. Glaze again and serve
Source: Chef Jamie Simpson & Aussie Lamb

Ingredients

  • 4 lamb shanks
  • 2 tablespoons and 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and cut in quarters
  • 2 tablespoons juniper berries
  • 1 tablespoon black peppercorns
  • 5 cloves
  • 3/4 vanilla bean, split down the center
  • 1 cup Scotch
  • 1 cup Cabernet wine
  • 1 orange
  • 1/2 cup of fresh or frozen cranberries
  • 1 quart beef stock
  • 1 stick of unsalted butter, diced

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