Ever tried cooking lamb shanks only to end up with something tough and chewy? Are you wondering how to cook lamb shanks that are so tender they practically fall off the bone? If you’ve been struggling to master this dish, you’re not alone. Many home cooks find lamb shanks challenging, but you can turn them into a rich, flavorful, and unforgettable meal with the right techniques.
The secret lies in slow cooking. Lamb shanks are naturally tough because they’re cut from the leg, a muscle used often. But with a bit of patience and the right recipe, you can transform this cut into a masterpiece. And let’s be honest, is there anything better than a warm, hearty meal on a cold evening?
In this guide, we’ll walk you through everything you need to know about how to cook lamb shanks. From preparation to plating, you’ll learn tips and tricks that will make your lamb shanks the star of the dinner table.
Step-by-Step Guide on How to Cook Lamb Shanks
Ingredients You’ll Need
Before you start, gather these ingredients:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 2 cups beef or chicken stock
- 1 cup red wine (optional, but highly recommended)
- 2 tablespoons tomato paste
- 1 sprig rosemary
- 2 sprigs thyme
- Salt and pepper to taste
These ingredients form the base of a classic braised lamb shank recipe but feel free to add your own twist. Love spice? Toss in some chilli flakes. Prefer a sweeter flavour? Add a splash of balsamic vinegar.
Method
1. Season the Lamb Shanks
Generously season the lamb shanks with salt and pepper. This simple step ensures your meat is flavorful from the inside out.
2. Sear the Shanks
Heat olive oil in a large pot or Dutch oven. Sear the lamb shanks on all sides until golden brown. This locks in the juices and adds a beautiful crust. Remove the shanks and set them aside.
3. Sauté the Veggies
Add onions, garlic, carrots, and celery in the same pot. Cook until softened and fragrant, about 5-7 minutes.
4. Deglaze the Pot
Pour in the red wine and scrape the bottom of the pot to release any flavorful bits stuck there. Let the wine reduce by half.
5. Add the Liquids
Stir in the tomato paste, diced tomatoes, and stock. Mix well to create a rich, savoury sauce.
6. Return the Lamb Shanks
Place the seared lamb shanks back into the pot. Add rosemary and thyme. Cover and simmer on low heat for 2.5 to 3 hours. Alternatively, you can cook them in a 325°F oven.
7. Check for Doneness
The lamb shanks are ready when the meat is fork-tender, nearly falling off the bone.
8. Serve and Enjoy
Serve the lamb shanks with mashed potatoes, rice, or crusty bread. Spoon the sauce generously over the top.
Get your lamb from a reputed provider like Gingin Grass Fed for the best flavour. We specialise in providing premium-quality cuts and pieces sourced from organic or pasture-raised animals.
What Makes Lamb Shanks Special?
A Flavor Like No Other
Lamb shanks have a deep, rich flavour that’s hard to beat. When cooked slowly, the meat absorbs spices and herbs beautifully, resulting in a dish bursting with taste. Plus, the marrow in the bone adds an extra layer of richness to the sauce, making it incredibly satisfying and unique.
This cut of meat also contains natural gelatin, which thickens the sauce during cooking, creating a luscious, velvety texture. It’s the perfect comfort food for cold nights or when you want to indulge in something truly hearty.
Affordable and Impressive
Here’s the thing: lamb shanks are budget-friendly yet elegant. They’re perfect for feeding a crowd or impressing guests without breaking the bank. Whether it’s a family dinner or a special occasion, lamb shanks always deliver. Their bold flavour and striking presentation make them look and taste far more luxurious than their cost suggests.
A Culinary Canvas
Lamb shanks are also incredibly versatile. From Moroccan tagines to Italian osso buco, they adapt well to various cuisines. The slow cooking process allows them to soak up various flavours, giving you endless opportunities to experiment and make your dish.
Tips for Perfect Lamb Shanks
Certainly, let’s expand on those tips for cooking perfect lamb shanks:
1. Choose the Right Cut
- Quality over Quantity: Opt for lamb shanks from reputable sources, ideally pasture-raised or grass-fed lamb. Look for shanks with a good amount of meat and bright red colour.
- Even Sizing: Selecting shanks that are similar in size ensures they cook evenly.
- Ask Your Butcher: Butchers are invaluable resources. Don’t hesitate to ask for their recommendations on the best braising or slow-cooking cuts. They can often provide insights into the quality and origin of the meat.
2. Browning is Key
- Develop Rich Flavor: Searing the shanks in hot oil or butter over high heat creates a flavorful crust. This caramelisation process adds depth and complexity to the dish.
- Even Browning: Brown the shanks on all sides to ensure even cooking and maximum flavour development.
- Avoid Overcrowding: Do not overcrowd the pan. If necessary, brown the shanks in batches to prevent steaming, which can hinder browning.
3. Build a Flavor Base
- The Perfect Trio: Combine onions, carrots, and celery (the “perfect trio” of aromatics) to create a flavorful foundation for the braising liquid.
- Add Depth: Incorporate other aromatics like garlic, ginger, shallots, or even leeks for added complexity.
- Consider Herbs: Fresh or dried herbs like thyme, rosemary, and bay leaves can be added to the aromatics while they soften, infusing the braising liquid with a subtle fragrance.
4. Braising Liquid Matters
- Wine Pairing: Red wine, such as Cabernet Sauvignon or Merlot, complements the richness of lamb beautifully.
- Stock Selection: Beef or lamb stock provides a robust base for the braising liquid, while vegetable broth offers a lighter alternative.
- Tomato Additions: Crushed tomatoes or tomato paste add acidity and sweetness, balancing the richness of the lamb.
- Experiment with Liquids: For unique flavour profiles, try other liquids, such as beer, cider, or even fruit juices (like orange or apple).
5. Slow and Low is the Way to Go
- Low and Slow: Braising at a low temperature (around 300°F or 150°C) allows the connective tissues in the lamb to break down, resulting in incredibly tender meat.
- Patience is Key: Be patient! Braising times can vary depending on the size of the shanks and the desired tenderness.
- Monitor Liquid Levels: Check the braising liquid periodically and add more if necessary to prevent the shanks from drying out.
6. Garnish Wisely
- Fresh Herbs: Garnish with fresh herbs like parsley, mint, or oregano for a vibrant touch.
- A Drizzle of Oil: A drizzle of high-quality olive oil enhances the flavour and adds a touch of shine.
- Accompaniments: Serve the lamb shanks with complementary side dishes like mashed potatoes, polenta, couscous, or crusty bread to soak up the delicious sauce.
7. Don’t Forget the Sauce
- Reduce and Strain: Strain the cooking liquid after braising to remove any solids.
- Reduce for Intensity: Reduce the strained liquid over medium heat to concentrate the flavours and create a rich, velvety sauce.
- Thicken (Optional): If desired, thicken the sauce slightly with a slurry of cornstarch and water.
8. Let Your Imagination Run Wild
- Spice Blends: Experiment with different spice blends, such as Moroccan ras el hanout, Middle Eastern baharat, or a simple blend of cumin, coriander, and paprika.
- Dried Fruits: Add dried fruits like apricots, prunes, or figs for sweetness and a unique flavour dimension.
- Citrus Notes: For a bright, refreshing flavour, incorporate citrus zest or juice (lemon, orange, or grapefruit).
9. Rest is Essential
- Allow for Redistribution: After cooking, allow the lamb shanks to rest for at least 10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful bites.
- Tenting: Tent the shanks loosely with foil to keep them warm while resting.
10. Enjoy the Process
- Hands-Off Cooking: Braising is a relatively hands-off cooking method, allowing you to attend to other tasks while the flavours develop.
- Savour the Aromas: Enjoy the comforting aromas that fill your kitchen as the lamb shanks simmer away.
- Share and Savor: Serve the tender, flavorful lamb shanks with your favourite sides and enjoy the fruits of your labour!
Braising lamb shanks is a rewarding culinary experience that yields incredibly tender and flavorful results. By carefully selecting your ingredients, following proper techniques, and experimenting with different flavours, you can create a truly memorable dish.
Wrapping Up
Cooking lamb shanks doesn’t have to be intimidating. With a little patience and the correct method, you can create a melt-in-your-mouth meal that’s perfect for any occasion.
This dish is more than just food; it’s an experience – comforting, rich, and satisfying. Whether you’re serving it for a family dinner or an elegant gathering, lamb shanks never fail to impress.
Now that you know how to cook lamb shanks, why not try it out for your next meal? Play with flavours, experiment with pairings, and make the recipe your own. And remember, the best meals are made with love and patience.
Contact Gingin Grass Fed if you want more information about getting organic and grass-fed lamb.
FAQs
1. Can I make lamb shanks in a slow cooker?
Absolutely! Follow the same steps for searing and sautéing, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
2. What wine pairs best with lamb shanks?
A bold red wine like Cabernet Sauvignon or Shiraz complements the richness of lamb shanks.
3. Can I freeze leftover lamb shanks?
Yes! Store leftovers in an airtight container and freeze for up to 3 months.
4. What’s the best way to reheat lamb shanks?
Reheat them gently in the oven at 300°F, covered, until warmed through.
5. Can I use a pressure cooker?
Yes, a pressure cooker can cut the cooking time to about an hour. Just be sure to follow the manufacturer’s instructions.