Saturday, 19 April 2014

Easter Recipes Back-to-back - Braised Lamb Shank with Herbs and Balsamic Reduction

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Squeezing in this recipe just before Easter :)  Lamb features prominently in any Easter meal due to its symbolic representation of the Lamb of Christ.  Though the title of this recipe is quite a mouthful, it is actually super easy and mess free, yet produces such amazing flavours. 
Marrying lamb with thyme, rosemary and balsamic vinegar guarantees a wonderful infusion of flavours.  A pressure cooker is excellent for this dish as it will significantly shorten the cooking time as well as producing meat that is tender and moist.

Braised Lamb Shank with Herbs and Balsamic Reduction
Serves 3

  • 3 medium size lamb shank (about 600 – 700g)
  • 3 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • Half a bulb of garlic, peeled and flatten
  • 1 medium size red onion, peeled and sliced
  • 1 leek, rinsed and cut into 3 inch segments
  • 1/4 cup good quality balsamic vinegar
  • 3 tbspn worchestershire sauce
  • 1 cube of beef stock
  • 1/2 cup of water
  • Salt and freshly grounded black pepper
  1. Heat a pan with some oil and quickly sear the lamb shank to seal in the juices. Place into the pressure cooker. With the remaining oil, fry the onion and garlic until lightly browned.
  2. Pour everything into the pressure cooker and add in the fresh herbs, leek, as well as all the seasonings and water. Cover and set to cook for 30minutes, then continue on natural release for 20min or until the cooker cover unlocks itself.
  3. If cooking on stovetop, sear the lamb and brown the aromatics. Add everything into a large pot and bring to a boil. Turn down to simmer for about 1.5 hours or until the meat is tender, stirring occassionally to prevent burning. Alternatively, bake in the oven for 2 hours at 180degrees celcius.
  4. Using a pair of thongs, remove the cooked lamb shanks on serving plates and keep warm. Strain the gravy into a small saucepan and bring it to a gentle rolling boil (without the cover) until the gravy is reduced by half. Season with salt and pepper. Remove from heat, pour over the lamb shank and serve.

This article and recipe was also posted on HungryGoWhere Malaysia HERE.

Blessed Easter everyone! 



  1. Looks delicious! Happy Easter to you and your family!

  2. I know this is definitely very delicious.

  3. So delicious!!!! Happy Easter to you and your family :)

  4. Esther , that is one gorgeous braised lamb shank , I bet it tastes awesome ! I haven't eaten lamb since forever tsk tsk :P

  5. Thank you for sharing, I love the pressure cooker, it saves me so much time to prepare meals, it really is an indispensable tool for every family today.


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