Pulled Braised Lamb With Creme Fraiche Recipe

Name: Pulled Braised Lamb With Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lamb shanks; 2 tablespoons blended oil; 1/2 medium onion, large dice; 1 carrot, peeled and cut into 4 pieces; 2 stalks celery, cut in half; 3 garlic cloves; 3 sprigs fresh thyme, tied in a sachet; 1 cup red wine; 1/2 cup red wine vinegar; 1 quart chicken stock; 1 tablespoon tomato paste; 4 tablespoons unsalted butter; 1/4 cup red wine vinegar; 8 slices country sourdough bread, sliced 1/2-inch thick; extra virgin olive oil; 1 tablespoon finely diced red onion; 1 teaspoon of fresh mint, chiffonade; 1 cup creme fraiche

Servings: persons

2 lamb shanks
2 tablespoons blended oil
1/2 medium onion, large dice
1 carrot, peeled and cut into 4 pieces
2 stalks celery, cut in half
3 garlic cloves
3 sprigs fresh thyme, tied in a sachet
1 cup red wine
1/2 cup red wine vinegar
1 quart chicken stock
1 tablespoon tomato paste
4 tablespoons unsalted butter
1/4 cup red wine vinegar
8 slices country sourdough bread, sliced 1/2-inch thick
extra virgin olive oil
1 tablespoon finely diced red onion
1 teaspoon of fresh mint, chiffonade
1 cup creme fraiche

1
Preheat oven to 300u00b0F. Season the lamb with salt and pepper. Oil a small casserole dish, place lamb snugly inside, and heat over a medium-high flame. Sear lamb shanks until brown on all sides.
2
Remove from the dish and put aside, then brown the onions, carrot, and celery in the pan used for the lamb. Add the garlic, thyme, red wine and red wine vinegar and reduce by half.
3
Add the chicken stock and tomato paste, return the seared lamb shanks to the dish, and bring the liquid to a boil. Cover the casserole tightly with aluminum foil and braise in the oven for 21/2-3 hours or until tender.
4
When the shanks are cool enough, carefully remove the meat from the bone. Discard the bones, strain the braising liquid, and discard the cooked vegetables and cooked herbs.
5
Heat the meat in a saute pan with 1/2 cup of the strained braising liquid. Add the butter and red wine vinegar. Reduce the liquid and meat until the liquid is thick and saucy.
6
To Assemble and Serve:
7
Brush the bread with olive oil and grill. Place the warm pulled lamb in a bowl and sprinkle the raw onions and mint on top. Serve the grilled bread and a generous dollop of creme fraiche on a separate plate.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 lamb shanks, 2 tablespoons blended oil, 1/2 medium onion, large dice, 1 carrot, peeled and cut into 4 pieces, and more.

Yes, Pulled Braised Lamb With Creme Fraiche falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pulled Braised Lamb With Creme Fraiche

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