Lamb Hock Recipe

Mak Erot

3 min read

·

Apr 03, 2025

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Lamb Hock Recipe: A Delicious and Tender Treat

Lamb hock, often overlooked, is a cut of meat that delivers incredible flavor and tenderness when cooked properly. This versatile cut is perfect for a hearty Sunday dinner or a comforting weeknight meal. This recipe will guide you through achieving perfectly tender lamb hock, bursting with flavor.

Ingredients You'll Need:

• 1 large lamb hock (approximately 2-2.5 lbs): Ensure it's well-trimmed of excess fat.
• 2 large onions, roughly chopped: Adds sweetness and depth.
• 4 carrots, roughly chopped: Adds earthy sweetness and color.
• 4 celery stalks, roughly chopped: Provides a subtle, refreshing flavor.
• 4 cloves garlic, minced: Boosts the savory notes.
• 2 sprigs fresh rosemary: Adds a fragrant, herbaceous touch.
• 2 sprigs fresh thyme: Complements the rosemary beautifully.
• 1 cup dry red wine: Adds complexity and richness.
• 2 cups lamb stock (or beef stock): Provides a flavorful base.
• 1 tbsp olive oil: For searing the lamb hock.
• Salt and freshly ground black pepper: To taste.
• Optional: 1 tbsp tomato paste for a richer gravy.

Instructions for Succulent Lamb Hock:

Step 1: Searing the Lamb Hock

1. Preheat your oven to 325°F (160°C).
2. Season the lamb hock generously with salt and pepper.
3. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the lamb hock on all sides until nicely browned. This step is crucial for developing rich flavor and a beautiful crust. Remove the lamb hock from the pot and set aside.

Step 2: Building the Flavor Base

1. Add the chopped onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic, rosemary, and thyme. Cook for another minute until fragrant.
3. If using, add the tomato paste and cook for 1 minute, stirring constantly.

Step 3: Braising the Lamb Hock to Perfection

1. Return the seared lamb hock to the pot.
2. Pour in the red wine, scraping up any browned bits from the bottom of the pot. This deglazing step adds a layer of flavor.
3. Add the lamb stock, ensuring the liquid comes about halfway up the side of the lamb hock.
4. Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven.

Step 4: Slow Cooking for Tenderness

1. Braise the lamb hock in the oven for at least 2.5-3 hours, or until the meat is incredibly tender and easily pulls away from the bone. The longer it braises, the more tender it will become. Check the tenderness with a fork.
2. Once cooked, remove the lamb hock from the pot and let it rest for 10-15 minutes before shredding the meat from the bone.

Step 5: Finishing Touches and Serving

1. Strain the braising liquid through a fine-mesh sieve into a separate bowl. This will remove any solids and create a smooth, flavorful gravy.
2. Skim off any excess fat from the surface of the gravy.
3. You can thicken the gravy by simmering it on the stovetop for a few minutes, or by mixing a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
4. Shred the lamb hock meat and serve it over mashed potatoes, rice, or crusty bread, generously drizzled with the rich and flavorful gravy.

Tips for Success:

• Bone-in vs. Boneless: Bone-in lamb hocks are preferred for their superior flavor and moisture retention during braising.
• Don't rush the braising process: Patience is key to achieving incredibly tender lamb hock.
• Adjust seasoning to your preference: Taste the gravy before serving and adjust the salt and pepper accordingly.
• Leftovers are a treat: The leftover lamb hock can be used in sandwiches, salads, or added to pasta dishes.

Enjoy your delicious and tender lamb hock! This recipe is sure to become a family favorite. Remember to share your culinary creations and tag us!