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Leftover braised lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.
For a hearty, comforting meal, serve this dish with a side of steamed vegetables or a green salad.
Variations:
Vegetarian Version: Use a hearty vegetable stew or braised mushrooms as an alternative to the lamb shank for a plant-based option.
Mashed Potato Twist: Add roasted garlic, parmesan cheese, or herbs like chives to the mashed potatoes for extra flavor.
FAQ:
Q: Can I use a different cut of meat for this recipe?
A: Yes! If lamb shanks aren’t available, you can use lamb shoulder or even beef short ribs for a similar slow-cooked, tender result.
Q: Can I make this recipe in a slow cooker?
A: Yes! After searing the lamb and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours, or until the lamb is tender.
Q: Can I make this dish ahead of time?
A: Absolutely! Braised lamb shanks often taste even better the next day as the flavors meld. You can braise the lamb ahead of time, store it in the fridge, and reheat when ready to serve.
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