Lamb Shank Confit with Honey and Rosemary by @lesgourmandisesdeloubna

2h45

4 servings

🍖

4

Lamb shank

🧄

5 cloves

Garlic

🧅

3

Shallot

🌿

3.5 sprigs

Fresh rosemary

🍯

1 tbsp

Honey

🫒

Olive oil

💧

Water

🧂

Salt

⚫

Pepper

  1. Brown
    • Lamb shank
    • Olive oil

    Brown the lamb shanks in a hot Dutch oven or stockpot with a drizzle of olive oil.

  2. Add
    • Garlic
    • Shallot
    • Fresh rosemary

    Add the garlic cloves, the shallots cut in half and the rosemary sprigs.

  3. Add
    • Water
    • Honey
    • Salt

    Add a glass of water and a tablespoon of honey, and season with salt and pepper.

  4. Cook

    Cover, lower the heat and let cook for 1 hour.

  5. Cook
    • Lamb shank

    Turn the meat over and let cook for another 1 hour 30 minutes, still on low heat.

  6. Step
    • Garlic
    • Shallot

    Set aside the softened garlic and shallots in a bowl.

  7. Add
    • Garlic
    • Shallot

    Add the filtered sauce to the bowl with the garlic and shallots.

  8. Blend
    • Lamb shank
    • Garlic
    • Shallot

    Blend everything together into a smooth, even sauce.

  9. Serve

    Serve with mashed potatoes.

Lamb Shank Confit with Honey and Rosemary by @lesgourmandisesdeloubna

2h45

4 servings

🍖

4

Lamb shank

🧄

5 cloves

Garlic

🧅

3

Shallot

🌿

3.5 sprigs

Fresh rosemary

🍯

1 tbsp

Honey

🫒

Olive oil

💧

Water

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/9

    Brown the lamb shanks in a hot Dutch oven or stockpot with a drizzle of olive oil.

    🍖Lamb shank
    🫒Olive oil
    🍲Dutch oven

  2. Step 2/9

    Add the garlic cloves, the shallots cut in half and the rosemary sprigs.

    🧄Garlic
    🧅Shallot
    🌿Fresh rosemary
    🍲Dutch oven

  3. Step 3/9

    Add a glass of water and a tablespoon of honey, and season with salt and pepper.

    💧Water
    🍯Honey
    🧂Salt
    ⚫Pepper
    🍲Dutch oven

  4. Step 4/9

    Cover, lower the heat and let cook for 1 hour.

    🍲Dutch oven

  5. Step 5/9

    Turn the meat over and let cook for another 1 hour 30 minutes, still on low heat.

    🍖Lamb shank
    🍲Dutch oven

  6. Step 6/9

    Set aside the softened garlic and shallots in a bowl.

    🧄Garlic
    🧅Shallot
    🥣Bowl

  7. Step 7/9

    Add the filtered sauce to the bowl with the garlic and shallots.

    🥣Bowl
    🧺Strainer

  8. Step 8/9

    Blend everything together into a smooth, even sauce.

    🥣Bowl

  9. Step 9/9

    Serve with mashed potatoes.

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Sweeteners, Oils, Liquids, Spices

Ingredients

Lamb shank, Garlic, Shallot, Fresh rosemary, Honey, Olive oil, Water, Salt, Pepper

Notes

Shallot (cut in half), Fresh rosemary (3 to 4 sprigs), Honey (local Thai honey used by the creator), Olive oil (a drizzle), Water (one glass), Salt (to taste), Pepper (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free, High-Protein, Low-Carb, Paleo, soy-free, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 12g, Fat: 32g, Fiber: 1g, Sugars: 9g

Nutritional Information

Minerals

Iron: 4mg, Zinc: 5.5mg, Sodium: 480mg, Potassium: 480mg

Vitamins

Vitamin B12: 2.8µg, Vitamin B6: 0.4mg, Niacin (B3): 7mg

Preparation

Time Information

Preparation

15 minutes

Cooking

2 hours 30 minutes

Overall

2 hours 45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Dutch oven, Bowl, Strainer

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Fall-off-the-bone, Saucy

Flavors

Sweet, Savory, Herby, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,cool completely before refrigerating), freezer : 2-3 months (store in an airtight, freezer-safe container,submerge meat in sauce to prevent drying)