Baked Lamb Shanks
4 servings
155 minutes
Baked lamb shanks are a fragrant and rich dish of Chinese cuisine that delights with its deep flavor. The combination of tender meat infused with spicy notes of rosemary and garlic with a piquant paste of baked chili creates perfect harmony. This recipe originates from the traditions of slow roasting, allowing the rich texture of lamb to unfold. The cooking process involves first searing at high temperature and then slow braising in its own juices, making the meat juicy and tender. Browning at the end gives an appetizing crust. Baked shanks pair perfectly with rice or fresh vegetables, while the spicy paste adds zest. The dish is suitable for cozy family lunches as well as festive dinners, highlighting the richness of Chinese gastronomy.
1
I rubbed the lamb with salt and pepper. Then I placed it in a baking dish with high sides and drizzled it with oil. I sent it to an oven preheated to 260 degrees.
- Lamb shanks: 2 pieces
- Freshly ground black pepper: to taste
- Salt: to taste
- Olive oil: 4 tablespoons
2
After 20 minutes, I added a pod of hot pepper, sprigs of rosemary, and slightly crushed garlic cloves to the meat. I tightly wrapped the dish in several layers of foil. I reduced the oven temperature to 160 degrees.
- Chili pepper: 1 piece
- Fresh rosemary: 4 stems
- Garlic: 4 cloves
3
After 2 hours of cooking, I removed the foil. To brown the lamb, I increased the temperature to 210 degrees. As soon as the meat was covered with a crust, it was immediately placed on the dining table.
4
I removed the burnt skin from the chili pepper and garlic, mixed their flesh - it turned into a wonderful spicy paste for meat.
- Chili pepper: 1 piece
- Garlic: 4 cloves