Lamb shanks in Espresso
Pane-Bistecca
Lamb Shanks are like Osso Bucchi, one has to cook them for a long, long time. If you are patient the meat will fall off the bone by itself!
Of course, it’s also important to season the meat well and in what you will cook them. I used espresso, jap, just strong coffee. I tell you…. they were yummy! The meat was so tender and juicy and the sauce delicious!
The recipe is so very simple! I will now cook my lamb shanks always this simple way!
Of course, it’s also important to season the meat well and in what you will cook them. I used espresso, jap, just strong coffee. I tell you…. they were yummy! The meat was so tender and juicy and the sauce delicious!
The recipe is so very simple! I will now cook my lamb shanks always this simple way!
Ingredients
2 Lamb Shanks
1 Onion
6 Garlic cloves
2 tbsp Olive Oil
Zest of 1 Lemon
Dry rub for Lamb (or a Mix of Salt, Pepper, Rosmarin and Chili)
500 ml Broth
150 ml strong Espresso
Instructions
1
Step 1
First remove the top layer of fat of the lamb shanks with a sharp knife. (see pictures above) Then rub them with the dry rub.
2
Step 2
In a heavy pot heat the olive oil and add the peeled garlic cloves. Chop the onion and add. Fry shortly. Then add the two lamb shanks and fry them well on all sides.
3
Step 3
Then add the two lamb shanks and fry them well on all sides. Mix the broth with the espresso and pour into the pot.
4
Step 4
Now cover the pot tightly with a double layer of aluminium foil and put the pot into the oven at 180 C. Braise for 2 hours, turn over once. Remove the foil and let braise for another 30 minutes. Serve hot!
Notes
if you like you can thicken the sauce with some cornstarch, but I didn’t do that.Serve them with mashed potatoes or potato gratin!
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