Braised Lamb Shanks (Tournedos de Lagneau)

Braised Lamb Shanks (Tournedos de Lagneau)

Braised lamb shanks, or Tournedos de Lagneau, are a classic dish that brings together tender, slow-cooked meat with a rich, flavorful sauce. This dish has roots in French and Mediterranean cuisine, where slow cooking allows the lamb’s robust flavors to develop fully, creating a meal that’s both elegant and comforting. The result is meltingly tender lamb shanks that have absorbed the aromatic richness of wine, herbs, and vegetables. Perfect for a cozy dinner or to impress guests at a special occasion.

Ingredients:

• 4 lamb shanks
• 2 carrots, chopped
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 cup red wine (preferably dry)
• 1 cup lamb broth (or beef broth)
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preparation:
   • Preheat your oven to 350°F (175°C).
   • Pat the lamb shanks dry with paper towels and season them generously with salt, pepper, cumin, and coriander.
2. Searing the Lamb:
   • In a large, heavy-bottomed pot (preferably a Dutch oven), heat 2 tbsp of olive oil over medium-high heat.
   • Add the lamb shanks to the pot and sear them on all sides until they develop a rich brown crust, about 8-10 minutes total. Once seared, remove the lamb shanks from the pot and set them aside.
3. Sautéing the Vegetables:
   • In the same pot, add the chopped onions, carrots, and minced garlic. Sauté until the vegetables begin to soften, about 5 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon.
4. Deglaze with Wine:
   • Add the red wine to the pot, stirring well to combine and deglaze the pan. Let the wine simmer for about 3-4 minutes to reduce slightly.
5. Braising:
   • Return the lamb shanks to the pot, nestling them into the vegetables. Pour in the lamb broth and bring the liquid to a simmer.
   • Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb for 2 to 2.5 hours, or until the lamb is tender and easily pulls away from the bone.
6. Finishing Touches:
   • Once the lamb is done, remove the shanks from the pot and let them rest.
   • If desired, you can simmer the sauce for an additional 10-15 minutes to thicken it slightly. Taste and adjust seasoning if needed.
7. Serving:
   • Serve the lamb shanks over mashed potatoes, couscous, or polenta. Spoon the sauce and vegetables over the top and garnish with fresh herbs like parsley or thyme.

History:

The art of braising meat, particularly lamb, dates back centuries, with French chefs honing the technique to perfection. Braising is a method that involves cooking meat slowly in liquid, which tenderizes tougher cuts like lamb shanks. Tournedos de Lagneau might not be a widely known historical name, but the concept reflects the French tradition of slow-cooked meats paired with rich sauces. In fact, the French have perfected the braising method for lamb, especially in the southern regions where lamb is abundant.

This dish is also reflective of Mediterranean cooking, where lamb is a common ingredient, and the use of spices like cumin and coriander reflects the region’s flavors. The combination of wine and broth creates a perfect braising liquid that infuses the meat with flavor and depth.

Formation:

The process of braising lamb is both simple and sophisticated. The slow cooking allows flavors to develop over time, making it a perfect dish for someone who enjoys the art of patience in the kitchen. It’s a perfect example of “low and slow” cooking that rewards you with exceptional results.

Conclusion:

Braised lamb shanks are the perfect dish for those who love rich, savory meals with a touch of elegance. The long cooking process makes it an excellent choice for special occasions, where the meal will become the center of conversation. Whether paired with a glass of wine