Braised Lamb Shanks with Caramelized Maple Sauce · PrimedTable
French🥩 Meat
Braised Lamb Shanks with Caramelized Maple Sauce
⏱ 300 min🍽 Serves 3
Three lamb shanks slowly braised until incredibly tender and juicy in a rich sauce made from caramelized onions, garlic, and spices, finished with honey and maple syrup. Served with creamy mashed potatoes and green beans.
High-protein
Adapted from a video by Deli Cuisine
Souris d'agneau confite juteuse et ultra fondante 🍖 Dans son incroyable sauce 👩🏻🍳
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1
Slice the onion into thin strips.
2
Heat a generous drizzle of olive oil in a large pan until hot.
3
Add the lamb shanks to the hot oil and brown them well on all sides over medium heat, ensuring an even golden crust.
4
Remove the seared lamb shanks and set aside on a plate.
5
In the same pan with the meat drippings, add the sliced onions and fry until well caramelized.
6
Add the four whole garlic cloves.
7
Season with salt, pepper, cumin, and ginger.
8
Add thyme, rosemary, and bay leaves.
9
Stir everything well to coat the onions evenly with the spices.
10
Deglaze the pan with about 300 ml of water and mix everything together.
11
Add one tablespoon of honey.
12
Add three tablespoons of maple syrup, the key ingredient that will elevate the sauce.
13
Lower the heat to the minimum setting and place the lamb shanks back on top of the sauce.
14
Cover with the lid and simmer over very low heat for 3 to 4 hours. Turn the shanks and baste them with sauce every hour, replacing the lid each time. The longer and slower the cooking, the more tender the meat will be.
15
Before the final hour of cooking, peel 1 kg of potatoes, cut them into large pieces, and cook in water for about fifteen minutes.
16
Drain the cooked potatoes and add a good knob of butter, salt, and pepper.
17
Stir to melt the butter, then add milk (150 ml for this consistency) and mash the potatoes into a smooth puree.
18
After about 3.5 hours of cooking, the lamb shanks are almost ready and the sauce has reduced and thickened. Cover and cook for another 30 minutes.
19
Meanwhile, cook the green beans in an air fryer with salt, pepper, a little olive oil, and herbes de Provence for about ten minutes.
20
After 4 hours of simmering over very low heat, the sauce is perfectly ready and the lamb shanks are fully cooked. Plate and serve.
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