Lamb Shank, Margra, Australia

Braised Margra Lamb Shank with Red Wine and Herbs

Ingredients:

• 4 Margra Lamb Shanks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef or vegetable broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 160°C (320°F).
2. Season the lamb shanks generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Add the lamb shanks and sear on all sides until golden brown. Remove the shanks from the pot and set aside.
4. In the same pot, add the chopped onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized.
5. Return the lamb shanks to the pot and pour in the red wine and broth. Add the rosemary, thyme, and bay leaves.
6. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
7. Braise the lamb shanks for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
8. Remove the pot from the oven and transfer the lamb shanks to a serving platter. Tent loosely with foil to keep warm.
9. Strain the braising liquid through a fine mesh sieve, discarding the solids. Return the liquid to the pot and simmer over medium heat until reduced and slightly thickened.
10. Season the sauce with salt and pepper to taste.
11. Serve the braised Margra Lamb Shanks with the reduced sauce, alongside mashed potatoes or creamy polenta, and enjoy the exquisite flavors of this gourmet dish.

THE MARGRA DIFFERENCE

FINEST QUALITY - Produced exclusively from Australian White Tattykeel genetics to ensure only the highest eating quality.

LOW FAT MELTING POINT - Low fat melting point, micro marbling, and moisture retaining capability, ensures it's lamb simply melts in your mouth.

CONSISTENT ALL YEAR - Polyoestrous (meaning multiple breeding cycles) breeding means Marga Lamb quality is delivered all year - not just at springtime like many other lamb products.

DELICATE FLAVOUR - Margra Australian White Lambs are wool free, lanolin free and have no game flavour. Just a delicate aroma and flavour.

BRED FOR CHEFS - "This is - hands down - the best piece of lamb I've ever eaten. The fat composition, flavour and quality is Wagyu - like." Chef Mark Best

Lamb Shoulder single packed and frozen