Slow-braised lamb shanks infused with aromatic spices and wildflower honey until falling off the bone. A quintessential French bistro classic finished with a glossy balsamic reduction.

Ingredients :

4 lamb shanks (approx 400g each)
4 tbsp wildflower honey
2 tbsp olive oil
50g unsalted butter
1 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick
2 star anise
4 garlic cloves, smashed
2 medium onions, mirepoix cut
2 carrots, mirepoix cut
500ml lamb or beef stock
100ml balsamic vinegar
Salt and freshly ground black pepper to taste
3 sprigs fresh thyme
2 sprigs fresh rosemary

Method :

1. Season the lamb shanks generously with salt, pepper, cumin, and coriander on all sides.
2. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat and sear the shanks until deeply browned; remove and set aside.
3. Reduce heat to medium, add butter, and sauté onions, carrots, and garlic until softened and translucent.
4. Deglaze the pot with balsamic vinegar, scraping the bottom to incorporate the fond.
5. Return the shanks to the pot, then add the honey, cinnamon stick, star anise, thyme, and rosemary.
6. Pour in the stock until the lamb is approximately two-thirds submerged.
7. Cover with a tight-fitting lid and braise in a preheated oven at 150°C (300°F) for 3 hours, basting every hour.
8. Carefully remove the tender shanks and strain the braising liquid through a fine-mesh chinois into a clean saucepan.
9. Reduce the liquid over high heat until it forms a thick, syrupy glaze; coat the lamb shanks with the reduction before serving.

Recipe Notes :

Généré par IA