Honey and Rosemary Confit Lamb Shanks by @lesgourmandisesdeloubna

3h20

2 servings

🍖

2

Lamb shanks

🧄

4 cloves

Garlic

🧅

7

Shallots

🌿

3 sprigs

Rosemary

🍯

2 tbsp

Honey

🍲

500 ml

Vegetable stock

🧂

Salt

⚫

Pepper

🌽

1 tsp

Cornstarch

🥔

Sweet potatoes

🥔

Potatoes

  1. Sear
    • Lamb shanks

    Sear the lamb shanks in a hot Dutch oven/cocotte, without added oil as the meat is fatty enough.

  2. Add
    • Garlic
    • Shallots
    • Salt

    Add the garlic, shallots, salt, pepper and rosemary sprigs.

  3. Pour
    • Vegetable stock
    • Honey

    Pour in the vegetable stock to cover, add the honey, cover and simmer on low heat for 1 hour.

  4. Cook
    • Lamb shanks
    • Rosemary

    Turn the shanks over, remove the rosemary sprigs, and continue cooking for about 1 hour 30 minutes to 2 hours.

  5. Step
    • Lamb shanks
    • Shallots

    Remove the shanks and shallots from the pot.

  6. Strain
    • Cornstarch

    Strain the cooking liquid, add the diluted cornstarch, and let it thicken into a sauce.

  7. Serve
    • Lamb shanks
    • Sweet potatoes
    • Potatoes

    Serve the lamb shanks over sweet potato and potato mash, and generously coat with the sauce and confit shallots.

Honey and Rosemary Confit Lamb Shanks by @lesgourmandisesdeloubna

3h20

2 servings

🍖

2

Lamb shanks

🧄

4 cloves

Garlic

🧅

7

Shallots

🌿

3 sprigs

Rosemary

🍯

2 tbsp

Honey

🍲

500 ml

Vegetable stock

🧂

Salt

⚫

Pepper

🌽

1 tsp

Cornstarch

🥔

Sweet potatoes

🥔

Potatoes

Preparation Steps

  1. Step 1/7

    Sear the lamb shanks in a hot Dutch oven/cocotte, without added oil as the meat is fatty enough.

    🍖Lamb shanks
    Dutch oven/cocotte

  2. Step 2/7

    Add the garlic, shallots, salt, pepper and rosemary sprigs.

    🧄Garlic
    🧅Shallots
    🧂Salt
    ⚫Pepper
    🌿Rosemary
    Dutch oven/cocotte

  3. Step 3/7

    Pour in the vegetable stock to cover, add the honey, cover and simmer on low heat for 1 hour.

    🍲Vegetable stock
    🍯Honey
    Dutch oven/cocotte

  4. Step 4/7

    Turn the shanks over, remove the rosemary sprigs, and continue cooking for about 1 hour 30 minutes to 2 hours.

    🍖Lamb shanks
    🌿Rosemary
    Dutch oven/cocotte

  5. Step 5/7

    Remove the shanks and shallots from the pot.

    🍖Lamb shanks
    🧅Shallots
    Dutch oven/cocotte

  6. Step 6/7

    Strain the cooking liquid, add the diluted cornstarch, and let it thicken into a sauce.

    🌽Cornstarch
    🧺Strainer
    🥣Bowl
    🥄Spoon

  7. Step 7/7

    Serve the lamb shanks over sweet potato and potato mash, and generously coat with the sauce and confit shallots.

    🍖Lamb shanks
    🥔Sweet potatoes
    🥔Potatoes
    🧅Shallots
    🥄Spoon

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Sweeteners, Condiments, Spices, Starches

Ingredients

Lamb shanks, Garlic, Shallots, Rosemary, Honey, Vegetable stock, Salt, Pepper, Cornstarch, Sweet potatoes, Potatoes

Notes

Shallots (6 to 8), Vegetable stock (or more), Salt (to taste), Pepper (to taste), Cornstarch (diluted in a little water), Sweet potatoes (for the mash, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Nut-Free, High-Protein

Calories

650 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 55g, Fat: 28g, Fiber: 6g, Sugars: 20g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 5.5mg, Potassium: 950mg, Sodium: 850mg

Vitamins

Vitamin A: 480µg, Vitamin B12: 2.3µg, Vitamin C: 15mg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Dutch oven/cocotte, Strainer, Bowl, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday Meal, Sunday lunch

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Fondant, Fall-off-the-bone, Saucy, Creamy

Flavors

Savory, Sweet, Herby, Garlicky, Honeyed

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat gently before serving), freezer : 2-3 months (store in an airtight, freezer-safe container,thaw in the fridge before reheating)