Prepare to embark on a culinary journey that will transform your kitchen into a French bistro with this irresistible Lamb Shanks in Dijon Mustard Sauce. Imagine tender, fall-off-the-bone lamb bathed in a rich, tangy sauce that will make your taste buds dance with delight. Whether you're looking to impress your dinner guests or treat yourself to a gourmet meal, this recipe promises to elevate your cooking game and transport you straight to the heart of French cuisine.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 tablespoons Dijon mustard
- 1 onion, chopped
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that the lamb shanks cook evenly and become tender during the long cooking process.
- Season the lamb shanks generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large, oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the lamb shanks and sear them until they are browned on all sides, about 8-10 minutes. This step adds depth of flavor to the dish.
- Remove the browned lamb shanks from the pot and set them aside on a plate. In the same pot, add the chopped onion and sauté for about 5 minutes, or until the onion is softened and translucent.
- Once the onion is cooked, stir in the Dijon mustard, mixing it well with the onions to create a flavorful base.
- Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. This will add richness to the sauce.
- Return the lamb shanks to the pot, ensuring they are submerged in the broth. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the lamb shanks to braise for about 2 hours, or until the meat is tender and easily pulls away from the bone.
- After 2 hours, carefully remove the pot from the oven. Use tongs to transfer the lamb shanks to a serving platter.
- Optional: If you desire a thicker sauce, place the pot on the stovetop over medium heat and let the sauce simmer uncovered for an additional 10-15 minutes, allowing it to reduce and thicken.
- Once the sauce has reached your desired consistency, taste it and adjust the seasoning with additional salt and pepper if needed.
- Serve the lamb shanks hot, drizzled with the Dijon mustard sauce, alongside your choice of sides such as mashed potatoes, polenta, or a fresh green salad.
Tips
- Choose high-quality lamb shanks with good marbling for maximum tenderness and flavor.
- Pat the lamb shanks dry before seasoning to ensure a perfect sear and beautiful brown crust.
- Don't rush the braising process - low and slow is the key to incredibly tender meat.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution.
- For extra depth of flavor, consider adding a splash of red wine to the braising liquid.
- Let the lamb shanks rest for 10-15 minutes after cooking to allow the juices to redistribute.
- If the sauce is too thin, you can create a quick slurry with cornstarch to thicken it.
- Garnish with fresh herbs like parsley or thyme for a pop of color and fresh flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
