Braising is an excellent method of cooking when it comes to tough meats. Braising is classically done by, first, browning the meat on all sides on a hot skillet. This helps to seal the moisture inside the meat. The meat is then placed in a pot with a lid and is cooked with a small amount of liquid for a long time at low heat. This method of cooking results in a juicy, tender dish with rich flavour and moisture.
For this particular recipe I will be using a slow cooker, or “crockpot”. This is an appliance which cooks food at very low temperatures for a very long time. However, if you do not have a slow cooker, you can make this recipe using your oven and a roasting pot with a lid. I have written the slow cooker version of this recipe below.
This recipe is very similar to my Osso Bucco recipe (Braised Beef Shanks) and you can substitue Beef or Veal Shanks for the Lamb and make a tasty Osso Bucco.
I would serve this dish with creamy mashed potatoes if cooking this dish at home. But if I was trying to wow a crowd (I wouldn’t have to try hard with this dish) I would serve it on a bed of Spatzle or Pearled Barley with Herbs, which would absorb much of the rich sauce. As for a wine pairing; Any wine that you enjoy is the perfect wine! However, a bold Red Wine such as Shiraz or Merlot would go quite nicely with this winter dish.