Jarret d’Agneau: Braised Lamb Shanks

5 1 ratings
Total time 70 mins
70 mins preparation time

Sweet meets savoury in this delicious dish made up of lamb shanks braised in apricot, red wine and soy sauce, and served with potatoes and Brussels sprouts.

Ingredients

4 portion(s)

For the lamb shanks

4 
small lamb shanks
4 tbsp
rapeseed oil
1 tbsp
tomato pureé
2 
onions
2 
garlic clove
2 
cinnamon sticks
3 
bay leaves
100 g
dried apricots
700 ml
beef stock
200 ml
dry red wine

For the potatoes and Brussels sprouts

500 g
potatoes, peeled
400 g
Brussels sprouts
160 g
hazelnuts
2 tbsp
rapeseed oil
Nutritional facts (per portion): 4293 kJ  /  1029 kcal
63.3 g Fat
53.6 g Protein
46.5 g Carbohydrates

Preparation

Step 1

Rinse and dry the potatoes and Brussels sprouts. Meanwhile, preheat the oven with baking tin inside to 250 °C. 

Step 2

Marinate the shanks with rapeseed oil and sear in the preheated baking tin. 

Step 3

Peel and quarter the onions, then peel and press the garlic. Roast both ingredients in the baking tin.

Step 4

Meanwhile, mix the red wine with the tomato purée and 50 ml Kikkoman Soy Sauce, and add the mixture to the lamb shanks. Add the cinnamon sticks, apricots, and bay leaves.

Step 5

Reduce the liquid and then top this up again using the beef stock. Then cover the baking tin and roast everything for approx. 40 minutes. 

Step 6

In the meantime, peel the potatoes and put them in cold water with 4 pinches of salt. Remove the outer leaves from the Brussels sprouts, cross cut the stalks with a knife, then blanch the Brussels sprouts with 4 pinches of salt in boiling water for approx. 5 minutes. 

Step 7

Toast the hazelnuts in a pan and season with 2 tbsp rapeseed oil and 1 tbsp Kikkoman Soy Sauce.

Step 8

Mix the potatoes together with the Brussels sprouts, some melted butter, 1 tbsp Kikkoman Soy Sauce/salt and fresh pepper, and then top with the hazelnuts.

Step 9

The lamb shank should be tender after 40 minutes cooking time. Serve everything together as soon as the lamb is ready.

Recipe-ID: 1084

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Rinse and dry the potatoes and Brussels sprouts. Meanwhile, preheat the oven with baking tin inside to 250 °C. 

Marinate the shanks with rapeseed oil and sear in the preheated baking tin. 

Peel and quarter the onions, then peel and press the garlic. Roast both ingredients in the baking tin.

Meanwhile, mix the red wine with the tomato purée and 50 ml Kikkoman Soy Sauce, and add the mixture to the lamb shanks. Add the cinnamon sticks, apricots, and bay leaves.

Reduce the liquid and then top this up again using the beef stock. Then cover the baking tin and roast everything for approx. 40 minutes. 

In the meantime, peel the potatoes and put them in cold water with 4 pinches of salt. Remove the outer leaves from the Brussels sprouts, cross cut the stalks with a knife, then blanch the Brussels sprouts with 4 pinches of salt in boiling water for approx. 5 minutes. 

Toast the hazelnuts in a pan and season with 2 tbsp rapeseed oil and 1 tbsp Kikkoman Soy Sauce.

Mix the potatoes together with the Brussels sprouts, some melted butter, 1 tbsp Kikkoman Soy Sauce/salt and fresh pepper, and then top with the hazelnuts.

The lamb shank should be tender after 40 minutes cooking time. Serve everything together as soon as the lamb is ready.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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