Lamb Shanks Recipe

Slow-cooked lamb shanks are an excellent example of the power of slow cooking. They have a rich, meaty taste and a beautiful presentation. The high amount of connective tissue in this cut makes it tough. When cooked slowly and low for several hours, the tough connective tissue is broken down to gelatin. This results in tender meat that falls off the bone and a rich, deep-flavored sauce. This dish is warm and comforting, ideal for a family dinner or special occasion.

Braised Lamb Shanks – The Basic Elements:

Braised lamb shanks is a dish that involves searing the meat and then simmering in a fragrant liquid until it becomes tender.

1. Lamb Shanks: Choose 4 lamb shanks of a good size, weighing between 350-450g (12-16 oz). Ask your butcher to “french”, which is trimming the meat off the end of the bones for a cleaner appearance.
2. Braising Liquid Here is where magic happens. It transforms into a rich, sauce.
   • Red wine: A full-bodied, dry red wine such as Cabernet Sauvignon, Merlot or Shiraz, is highly recommended. This wine adds amazing depth, acidity and complexity to your sauce. Choose a bottle you enjoy drinking, not one that is expensive.
   • Stock Lamb or beef stock is a good base. If you don’t have any of the other stocks, chicken stock will work.
   • Tomato product: Canned diced tomatoes or tomato paste adds umami and sweetness to the sauce.
3. Aromatics & Herbs These are the building blocks of flavor.
   • Carrots (Mirepoix), Onions and Celery: These vegetables are finely diced to create a sweet, aromatic base.
   • Garlic – Essential for its pungent and savory notes.
   • Fresh herbs: Rosemary, thyme, and other aromatic herbs are great for lamb. They add a rich earthy flavor. Bay leaves are commonly used.

A Step-by-Step Guide for Perfect Braised Lamb Shanks

Yields : Four servings Prep Time: Twenty minutes Cook Time: 2.5-3.5 hours in the oven, or 6-8 hours on the slow cooker

Ingredients:

• Lamb shanks 4 pcs
• Olive oil 2 tablespoons
• Black pepper and salt freshly ground
• 1 large onion, sliced
• 2 carrots, peeled & chopped
• Celery stalks 2 – chopped
• 4-6 cloves garlic, minced
• 2 tablespoons of tomato paste
• 1 cup red wine dry (e.g. Merlot, Cabernet)
• 3 cups of beef or lamb stock
• Can of crushed tomatoes (or diced tomatos) (400g/14oz).
• 2 fresh rosemary sprigs
• Fresh thyme, 4 sprigs
• 2 Bay Leaves

Instructions:

1. How to prepare the Lamb Shanks
   • With paper towels, pat the shanks of lamb very dry. It is important to achieve a good sear.
   • Sprinkle generously with black pepper and salt.
2. How to Sear Lamb:
   • Heat 2 tablespoons olive oil over medium heat in a large Dutch oven with a heavy bottom or oven-safe pot.
   • Sear the lamb shanks all over until they are deeply browned, caramelized and a rich brown color. This will take about 3 to 5 minutes per side. The browning process develops a rich flavor. Set aside the browned shanks on a platter.
3. Saute Aromatics:
   • Reduce the heat to medium. Add the celery, carrots and onion to the pot. Stirring occasionally and scraping any browned bits off the bottom of pot is important. Saute the vegetables for 8-10 minutes, stirring and scraping the bottom.
   • Add the tomato paste and minced garlic to the pot. Continue to cook for 1-2 more minutes while stirring continuously, until the tomato paste is a richer color and the garlic has become fragrant.
4. Deglaze the sauce and build it:
   • Pour the red wine. Bring the temperature up to medium high and simmer vigorously, scraping all the brown bits from the bottom to release the flavors. Allow the wine to reduce by half. This will concentrate its flavor.
   • Add the crushed tomatoes and beef/lamb broth. Add the bay leaves, fresh rosemary, thyme, and thyme stems. Mix well.
5. Praise the Lamb:
   • Return the seared lamb shanks to the pot and nestle them into the liquid, so that they are mostly submerged.
   • Bring the liquid to a gentle boil on the stovetop.
   • For Oven Braise: Cover tightly the Dutch oven with its lid, and transfer it into a preheated 160degC oven (325degF). Braid for 2.5-3.5 hours or until the meat is tender enough to fall off the bone. The length of time to cook your shanks will vary depending on their size.
   • Slow Cooker Braising: Transfer everything into a slow cooker after building the sauce. Cook the lamb on LOW for six to eight hours or HIGH for three to four hours until it is tender.
6. Finish & Serve:
   • After the lamb has been cooked, remove the shanks carefully from the pot. These will be delicate.
   • Remove the bay leaves, thyme, rosemary and other herbs from the sauce.
   • You can reduce the consistency of the sauce if it is too thin by simmering the sauce uncovered over medium high heat. You can also remove any extra fat on the surface.
   • Serve the lamb shanks with generous spoonfuls of the rich sauce.

Serving Suggestions

Braised lamb shanks pair beautifully with:

• Creamy mashed potatos (to absorb every drop of the sauce).
• Polenta
• Creamy risotto
• Couscous
• Green vegetables such as green beans, asparagus or a simple salad are great to steam.

The flavors will have had more time to blend and deepen. This dish freezes well, so it is a great candidate for meal preparation. This classic dish has a comforting aroma, and is incredibly tender.