Lamb Hock Recipe

Jennifer Segal

15 May, 2024

Explore a delectable lamb hock recipe, perfect for culinary enthusiasts. Learn to braise this savory cut to perfection. Your taste buds will thank you!

Lamb Hock

Publisher: Crisp Recipe
Cuisine: European
Category: Main Course
Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 2
Calories: 350 calories

Lamb hock, a cut of meat from the shank or lower leg of a lamb, is a flavorful and versatile part of the animal. It's known for its rich, tender meat that, when prepared correctly, can be incredibly satisfying. The lamb hock is made up of a mix of lean meat, connective tissues, and collagen, which, when cooked slowly, transforms into a tender, succulent dish.

One of the most popular ways to prepare lamb hock is through braising. This slow-cooking method involves searing the hock in a hot pan to lock in the flavors, then simmering it in a flavorful liquid, often with aromatic vegetables and herbs. Braising breaks down the tough connective tissues in the hock, resulting in a melt-in-your-mouth texture and a deep, savory taste.

Lamb hock dishes are found in various cuisines around the world, such as Mediterranean, Middle Eastern, and European. It's a cut that's well-suited for hearty, comforting dishes, making it a favorite for those seeking a robust and satisfying meal. Whether you braise it, roast it, or use it in stews, lamb hock is a delightful addition to the culinary world, appreciated for its rich, earthy flavors and the ability to turn tough meat into a delectable delicacy through slow and patient cooking methods.

Recipe

Discover the art of transforming tender lamb hock into culinary perfection with our tantalizing braised lamb hock recipe. Unleash flavor!

Ingredients

2 lamb hocks
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup red wine (optional)
2 cups chicken or beef broth
2 sprigs of rosemary
Salt and pepper to taste

Method Instructions

Preheat your oven to 325°F (163°C).
In a large ovenproof pot, heat the olive oil over medium-high heat. Season the lamb hocks with salt and pepper, then brown them on all sides in the hot oil. This should take about 5 minutes.
Remove the lamb hocks from the pot and set them aside.
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for a few minutes until the vegetables begin to soften.
If you're using red wine, pour it into the pot and let it simmer for a few minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Return the lamb hocks to the pot. Add the chicken or beef broth and rosemary sprigs. The liquid should partially cover the lamb hocks. If not, add a bit more broth.
Cover the pot and place it in the preheated oven. Let it braise for about 2 to 2.5 hours or until the lamb hocks are tender and the meat is falling off the bone.
Once the lamb hocks are done, remove them from the pot and let them rest for a few minutes.
If you prefer a thicker sauce, you can strain the cooking liquid and reduce it on the stovetop to your desired consistency.
Serve the lamb hocks with the braising sauce and your choice of side dishes, such as mashed potatoes or roasted vegetables.

Recipe Video

Lamb Hock

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Recipe Tags: Lamb Hock, Lamb Hock Recipe, Recipe

Servings

Serving lamb hock is all about showcasing its tender, flavorful meat and the rich sauce it's cooked in. Here's how you can serve braised lamb hock:

Plate the Lamb Hock: Place one or two lamb hock portions on each serving plate. You can leave them whole or, if they are falling off the bone, you can remove the meat from the bone and arrange it attractively.
Sauce: Drizzle some of the braising liquid or reduced sauce over the lamb hock. This sauce is incredibly flavorful and enhances the dish.
Side Dishes: Lamb hock pairs wonderfully with a variety of side dishes. Consider serving it with options like mashed potatoes, creamy polenta, or roasted root vegetables. These sides complement the richness of the lamb.
Garnish: Add a touch of freshness and color with a garnish. Chopped fresh herbs like parsley or a sprinkle of lemon zest can be great choices.
Bread: A slice of crusty bread or a roll can be handy for soaking up any remaining sauce.
Wine Pairing: If you're serving the optional red wine with your lamb hock, consider offering the same wine as a pairing choice.

Tips

Choose Quality Lamb Hocks: Start with high-quality lamb hocks from a reputable source. Look for ones that are well-marbled and have a good amount of meat.
Seasoning: Don't skimp on seasoning. Season the lamb hocks with salt and pepper before searing to enhance their flavor.
Searing: Searing the lamb hocks before braising is crucial. It locks in the juices and adds a nice caramelized flavor. Ensure your pan is hot before adding the hocks, and don't overcrowd the pan.
Braising Liquid: Use a flavorful liquid like red wine (optional) and a good-quality chicken or beef broth. This will infuse your lamb hocks with rich flavors.
Aromatics: The combination of onion, carrots, celery, and garlic creates a tasty base for your braising liquid. You can customize this mix to your liking by adding herbs like thyme or bay leaves.
Cover the Meat Partially: When braising, ensure the lamb hocks are partially submerged in the cooking liquid, but not fully covered. This allows the exposed meat to brown and develop more flavor.
Low and Slow: Braising is a slow-cooking method. Be patient, and let the lamb hocks cook on low heat in the oven until they become tender. This will make the meat incredibly succulent.
Check for Doneness: To check if the lamb hocks are done, they should be fork-tender and the meat should easily pull away from the bone.
Reducing the Sauce: If you want a thicker sauce, strain the cooking liquid and reduce it on the stovetop. This intensifies the flavors and creates a more concentrated sauce.
Resting: Let the lamb hocks rest for a few minutes before serving. This allows the juices to redistribute within the meat.
Accompaniments: Choose sides that complement the richness of the lamb hock, such as creamy mashed potatoes, polenta, or roasted vegetables.
Garnish: A fresh garnish like chopped parsley or a sprinkle of lemon zest can brighten up the dish.

Ingredient Substitutes

Lamb Shank: If you can't find lamb hocks, lamb shanks are a great substitute. They are also a flavorful cut and work well with braising.
Red Wine (Optional): If you prefer not to use wine or don't have any on hand, you can substitute it with additional broth. The wine adds depth to the sauce, but you can still make a delicious dish without it.
Chicken or Beef Broth: You can use vegetable broth as a substitute for chicken or beef broth if you want to make the dish vegetarian or if you're simply out of the other broths.
Aromatics: While onion, carrots, celery, and garlic are common aromatics for this recipe, you can adjust based on your preferences. Shallots, leeks, or other aromatic vegetables can be used.
Herbs: Feel free to experiment with herbs. If you don't have rosemary, you can use thyme, oregano, or even a dried herb mix.
Serving Sides: The sides are highly customizable. Instead of mashed potatoes or polenta, you can serve the lamb hock with couscous, rice, or a grain of your choice. Roasted or steamed vegetables are also versatile sides.
Garnish: Garnish with fresh herbs like parsley, cilantro, or chives. If you don't have fresh herbs, dried herbs or even a squeeze of lemon juice can add a nice touch.
Wine Pairing: If you're not serving wine with the dish, you can skip this part. However, if you want a non-alcoholic substitute, consider using grape juice mixed with a little vinegar or broth to mimic the depth of flavor that wine adds to the dish.