Braised Lamb Shanks with Apricots
Search
Filter
Braised Lamb Shanks with Apricots
Bookmark
1 of 609

Braised Lamb Shanks with Apricots

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.

Braised Lamb Shanks with Apricots
Total time 70 mins
Preparation time: 70 mins
Nutrition facts (per portion): 4293 kJ / 1029 kcal
Fat: 63,3 g
Protein: 53,6 g
Carbohydrates: 46,5 g

Ingredients for 4 portion(s)

For the lamb shanks

  • 4 small lamb shanks 
  • 4 tbsp rapeseed oil 
  • 1 tbsp tomato purée 
  • 2 onions 
  • 2 garlic clove 
  • 2 cinnamon sticks 
  • 3 bay leaves
  • 100 g dried apricots 
  • 50 ml Kikkoman soy sauce 
  • 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 
  • 1 tbsp Kikkoman soy sauce 

 

Preparation

  1. Rinse and dry the potatoes and Brussels sprouts. Meanwhile, preheat the oven with baking tin inside to 250 °C. 
  2. Marinate the shanks with rapeseed oil and sear in the preheated baking tin. 
  3. Peel and quarter the onions, then peel and press the garlic. Roast both ingredients in the baking tin.
  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.
  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. 
  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. 
  7. Toast the hazelnuts in a pan and season with 2 tbsp rapeseed oil and 1 tbsp soy sauce.
  8. Mix the potatoes together with the Brussels sprouts, some melted butter, 1 tbsp soy sauce/salt and fresh pepper, and then top with the hazelnuts.
  9. The lamb shank should be tender after 40 minutes cooking time. Serve everything together as soon as the lamb is ready.

Used products in this recipe

Total time 70 mins
Preparation time: 70 mins
Nutrition facts (per portion): 4293 kJ / 1029 kcal
Fat: 63,3 g
Protein: 53,6 g
Carbohydrates: 46,5 g

Ingredients for 4 portion(s)

For the lamb shanks

  • 4 small lamb shanks 
  • 4 tbsp rapeseed oil 
  • 1 tbsp tomato purée 
  • 2 onions 
  • 2 garlic clove 
  • 2 cinnamon sticks 
  • 3 bay leaves
  • 100 g dried apricots 
  • 50 ml Kikkoman soy sauce 
  • 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 
  • 1 tbsp Kikkoman soy sauce