Believe it or not my mom does not use broth when she braises. She just braises our meats in water for a few hours and what is the result? Insanely tender intensely flavored grass-fed meats. Do not get me wrong, I love broth braised meats (that is a mouthful!) and they can bring braised meats to another level of intensity but if you do not have homemade broth available they are not needed if your meat is of good quality. Grass-fed meats are at their best braised and the flavor profiles shine when they are braised simply.
I love this blog post by Michael Ruhlman that you should never ever use canned broth but use water instead. If you are not making the broth yourself do not bother. And I agree, and with good quality grass-fed meats this is especially true because they are filled with flavor already.
My mom made the most intensely flavored and decadent short ribs while I was staying on the farm last week. She browned them, seasoned them with salt and pepper, put them in the slow cooker for 8 hours with a few cups of water. They were incredible and the sauce was deep in flavor with lots glorious fat and perfect over our steamed homegrown potatoes.
Simple Braised Lamb Shanks with Wine
- 1 onion, minced
- 1 garlic clove, minced
- 3/4-cup carrot, chopped
- 2 celery ribs, chopped
- 1 bay leaf
- 2 lamb shanks
- Salt and freshly cracked pepper
- 1 cup red wine
- 2-3 cups water
- 2 teaspoons of cornstarch
- Season the lamb shanks, chop the vegetables and heat a Dutch oven at a medium high heat.
- Add olive oil and brown shanks for about 7 minutes on all sides.
- Remove shanks.
- Add onions, garlic sauté for about 5 minutes.
- Add vegetables sauté until soft.
- re-ad Add shanks.
- Add wine and water and bring to a boil and lower heat and braise for about two hours until tender.
To serve, remove lambs shanks and add cornstarch until sauce is thickened serve over boiled or mashed potatoes. Enjoy!