Hierdie resep vir Gebraaide Lamskenkels bied lam wat van die been afval, stadig geprut in ‘n ryk tamatie- en beesvleisaftreksel met knoffel, kruie en stewige groente. Dit is perfek vir gesellige etes of spesiale geleenthede – sonder die gebruik van wyn – maar steeds vol diep, vertroostende geur.
Bestanddele
Vir die Geurmiddels:
1 teelepel kosher sout
1 teelepel swartpeper
1 teelepel gedroogde tiemie
Vir die Gesmoorde Lamskenkels:
4 lamskenkels (ongeveer 680 g elk)
4 eetlepels olyfolie
4 wortels, geskil en in blokkies gesny
4 selderystingels, in blokkies gesny
4 sjalotjies of 1 groot ui, fyn gesny
450 g sampioene (crimini of knopies), in skywe gesny
600 ml lae-natrium beesvleisaftreksel (of meer soos nodig)
4 eetlepels tamatiepasta
4 knoffelhuisies, fyngekap
2 lourierblare
1 eetlepel botter
1 eetlepel meel
Instruksies
Berei die Geurmiddels voor: Meng die sout, peper en tiemie. Vryf die mengsel eweredig oor die lamskenkels.
Skroei die Lamskenkels: Verhit 2 eetlepels olyfolie in ‘n groot Nederlandse oond oor medium-hoë hitte. Skroei die lam aan alle kante (3-4 minute per kant) tot bruin. Verwyder en sit eenkant.
Braai die Groente: Voeg die oorblywende olyfolie by, kook dan die wortels, seldery en sjalotjies/ui vir ongeveer 5 minute, totdat dit sag is.
Voeg Sampioene en Knoffel by:
Roer die sampioene en knoffel by. Kook vir nog 2 minute tot geurig.
Deglaseer die Pot: In plaas van wyn, gooi 150 ml beesvleisaftreksel by om te deglaseer, en skraap die bruin stukkies op. Prut vir 2-3 minute.
Voeg Smoorbestanddele by: Roer die tamatiepasta, oorblywende aftreksel en lourierblare by. Bring tot ‘n sagte prut.
Smoor die Lam: Plaas lamskenkels terug in die pot, bedek, verminder hitte tot laag en smoor vir 2.5-3 uur totdat die vleis vurksag is.
Maak die Verdikte Sous: Smelt die botter in ‘n klein pannetjie in die laaste 15 minute. Roer die meel by om ‘n pasta te vorm. Klits ‘n bietjie smoorvloeistof by tot glad. Plaas hierdie mengsel terug in die pot en roer goed.
Finale Aanpassings:
Verwyder lourierblare en pas sout, peper of tiemie na smaak aan.
Bedien: Bedien die lamskenkels met baie sous en groente. Uitstekend met kapokaartappels, polenta of korsbrood.
Wenke vir Perfekte Gesmoorde Lam
Laag en Stadig: Deur teen lae hitte te braai, word die lam onweerstaanbaar sag.
Diepte Sonder Wyn: Tamatiepasta, sampioene en goed gebruinde aromas skep ‘n ryk geur.
Opsionele Geurversterking: Vir ekstra umami, voeg 1 teelepel balsamiese asyn of granaatmelasse by wanneer jy dit deglaseer (heeltemal opsioneel).
Braised Lamb Shanks Recipe
This Braised Lamb Shanks recipe delivers fall-off-the-bone lamb, slowly simmered in a rich tomato and beef broth with garlic, herbs, and hearty vegetables. It’s perfect for cozy dinners or special occasions—without the use of wine—yet still full of deep, comforting flavor.
Ingredients
For the Seasoning:
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
For the Braised Lamb Shanks:
4 lamb shanks (about 680g each)
4 tablespoons olive oil
4 carrots, peeled and diced
4 celery stalks, cubed
4 shallots or 1 large onion, finely sliced
450g mushrooms (crimini or button), sliced
600 ml low-sodium beef broth (or more as needed)
4 tablespoons tomato paste
4 cloves garlic, minced
2 bay leaves
1 tablespoon butter
1 tablespoon flour
Instructions
Prepare the Seasoning:Combine the salt, pepper, and thyme. Rub the mixture evenly over the lamb shanks.
Sear the Lamb Shanks:Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides (3–4 minutes per side) until browned. Remove and set aside.
Sauté the Vegetables:Add the remaining olive oil, then cook the carrots, celery, and shallots/onion for about 5 minutes, until softened.
Add Mushrooms and Garlic:
Stir in mushrooms and garlic. Cook for 2 more minutes until fragrant.
Deglaze the Pot:Instead of wine, pour in 150 ml of beef broth to deglaze, scraping up the browned bits. Simmer for 2–3 minutes.
Add Braising Ingredients:Stir in tomato paste, remaining broth, and bay leaves. Bring to a gentle simmer.
Braise the Lamb:Return lamb shanks to the pot, cover, reduce heat to low, and braise for 2.5–3 hours until meat is fork-tender.
Make the Thickened Sauce:In the last 15 minutes, melt butter in a small pan. Stir in flour to form a paste. Whisk in some braising liquid until smooth. Return this mixture to the pot and stir well.
Final Adjustments:
Remove bay leaves and adjust salt, pepper, or thyme to taste.
Serve:Plate the lamb shanks with plenty of sauce and vegetables. Excellent with mashed potatoes, polenta, or crusty bread.
Tips for Perfect Braised Lamb
Low and Slow: Braising at low heat allows the lamb to become irresistibly tender.
Depth Without Wine: Tomato paste, mushrooms, and well-browned aromatics create rich flavor .
Optional Flavor Boost: For extra umami, add 1 teaspoon of balsamic vinegar or pomegranate molasses when deglazing (completely optional).
