Buzz
The secret to cooking lamb shanks lies in slow, low-heat simmering until the meat becomes tender and falls off the bone. Due to their connective tissues, lamb shanks require hours of cooking in a liquid or moist environment to achieve the desired tenderness. They can be prepared through braising, roasting, or slow-cooking, and are often served with a buttery sauce and roasted vegetables.
Ingredients
Braised Lamb Shanks
- 4 lamb shanks (one per serving)
- 2 tablespoons olive oil
- 4 cloves of garlic, peeled
- 4 carrots, diced
- 4 celery stalks, diced
- 1 onion, finely chopped
- 1 bottle of dry white or red wine (such as cabernet or chardonnay)
- 1 cup water
- Salt and pepper
- 10 peppercorns
Roasted Lamb Shanks
- 4 lamb shanks (one per serving)
- 7 tablespoons cold butter
- 4 sprigs of rosemary
- 12 fresh sage leaves
- 4 lamb shanks
- 12 unpeeled garlic cloves
- 2 peeled and diced carrots
- 1 peeled and diced onion
- Olive oil
- 180 ml dry red or white wine (such as cabernet or chardonnay)
- Salt and pepper
Slow-Cooked Lamb Shanks
- 4 lamb shanks (one per serving)
- 1 diced onion
- 2 diced celery stalks
- 2 peeled and diced carrots
- 3 peeled and diced garlic cloves
- 2 cups chicken or vegetable broth
- 1 cup dry red or white wine (such as cabernet or chardonnay)
- 1 bay leaf
- 1 teaspoon chopped thyme
- 2 tablespoons olive oil
- Salt and pepper
Steps
Braised Lamb Shanks
Preheat the oven to 163°C (325°F).
Wash and trim the lamb shanks. Rinse the lamb shanks and use a sharp knife to remove large fat deposits, but avoid trimming all the fat. The fat will render during cooking, adding flavor to the dish.
Heat the oil. Pour oil into a large cast-iron pot or oven-safe dish and heat over medium-high heat. Allow the oil to become very hot until it begins to smoke.
Sear the lamb shanks. Season the lamb shanks generously with salt and pepper, then place them in the hot oil. Sear all sides until golden brown, about 4 minutes per side.
- Do not fully cook the lamb shanks at this stage. Searing enhances the flavor, but the shanks need further cooking to become tender and fall-off-the-bone soft.
- Ensure the oil is hot and shimmering before adding the lamb shanks.
Add vegetables, peppercorns, and wine to the pot. Arrange the vegetables and garlic cloves around the lamb shanks and add the peppercorns. Pour the wine over the ingredients in the pot. Bring the wine to a boil and let it simmer for 3 minutes. Add water to the pot and reduce the heat to a gentle simmer.
- Boiling the wine for 3 minutes reduces the alcohol content while retaining its rich flavor.
- Adding water ensures the lamb shanks and vegetables are fully submerged. If the ingredients aren’t fully covered, add a bit more water.
Cover the cast-iron pot or dish and place it in the oven. If the pot doesn’t have a lid, use aluminum foil to seal it tightly. Place the pot in the oven and braise for 1.5 hours. Every 30 minutes, remove the pot and turn the lamb shanks for even cooking.
- The lamb shanks should be tender after 1.5 hours. If they aren’t soft enough, return them to the oven and continue braising, checking every 15 minutes until the desired tenderness is achieved.
Strain and reduce the braising liquid. Transfer the cooked lamb shanks to a serving dish. Strain the braising liquid through a sieve to separate the vegetables and retain the liquid. Pour the liquid into a saucepan and simmer over medium heat, stirring until it thickens.
- Season with salt and pepper to taste.
- For a thicker sauce, add 1 teaspoon of cornstarch.
Serve the dish. Drizzle the reduced sauce over the lamb shanks and serve with roasted vegetables or mashed potatoes. Each lamb shank is sufficient for one serving.
Roasted Lamb Shanks
Preheat the oven to 177°C (350°F).
Wash and trim the lamb shanks. Rinse the lamb shanks and use a sharp knife to remove large fat deposits, but leave some fat intact. The fat will render during cooking, enhancing the dish's flavor.
Blend herbs with butter. Strip the leaves from the rosemary sprigs. Combine the rosemary leaves, sage leaves, and butter in a food processor and blend until smooth. Season the mixture with salt and pepper to taste.
- If desired, add a few thyme leaves for extra flavor.
- Adjust the amount of rosemary or sage according to your preference.
Create small pockets in the lamb shanks. Use a sharp knife to separate the meat from the bone at the bottom of each shank. Insert your finger into the gap between the meat and bone to form a small pocket.
- Do not detach the meat completely. Only create a small pocket for the herb butter.
Stuff the herb butter into the pockets. Divide the herb butter into 4 portions and use a spoon to stuff it deep into the newly created pockets. As the lamb shanks roast, the butter will melt and infuse the meat with flavor from the inside.
Marinate the lamb shanks. Coat each lamb shank with olive oil and season generously with salt and pepper.
Wrap the lamb shanks in foil. Tear 4 large pieces of aluminum foil and fold each piece in half. Place a lamb shank in the center of each foil piece, positioning it vertically with the bone end facing up. Gather the edges of the foil around the shank and pull them upward toward the bone, creating a bowl-like shape.
- Ensure the foil is large enough to avoid tearing. The bone end must be fully covered before placing the wrapped shanks in the oven.
Add vegetables and wine to each foil packet. Divide the vegetables equally among the foil packets. Distribute the garlic cloves evenly as well. Finally, pour an equal amount of wine into each packet.
Seal the packets tightly. Twist the foil around the bone end to secure each packet. Arrange the wrapped lamb shanks on a baking tray to prevent any leaks during cooking.
Roast the lamb shanks. Place the baking tray in the oven and roast for 1.5 hours. Check if the meat is tender and falls off the bone; if not, return to the oven and roast for a few more minutes.
Serve the dish. Place each foil packet on a plate, allowing diners to unwrap their own lamb shanks. Serve with roasted vegetables, potatoes, and a fresh salad.
Slow-Cooked Lamb Shanks
Add vegetables, herbs, and broth to the slow cooker. Place the vegetables, garlic, bay leaf, thyme, and chicken broth into the slow cooker. Stir the mixture until all ingredients are evenly combined.
Heat the oil. Pour olive oil into a skillet and heat over medium-high heat. Allow the oil to become hot until it begins to smoke. Be careful not to overheat, as the oil may burn.
Sear the lamb shanks. Season the lamb shanks generously with salt and pepper, then place them in the hot oil. Sear all sides of each shank for about 4 minutes per side. Do not cook them through; searing is only to brown the exterior and enhance the flavor.
Place the lamb shanks in the slow cooker. Arrange the lamb shanks in the slow cooker (bone side up) along with the vegetables, herbs, and broth. Reserve the pan drippings from the skillet, as they add flavor and should not be discarded.
Deglaze the pan with wine. Pour a cup of wine into the hot skillet and bring it to a gentle simmer. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan. After simmering for a minute, pour the wine mixture into the slow cooker.
Cover and cook. Cook on high heat for 6 hours, following the manufacturer’s instructions. When done, the lamb shanks should be tender enough to easily pull apart with a fork.
Serve the dish. Place each lamb shank on a plate and top with a generous spoonful of vegetables and wine sauce. Serve alongside potatoes, roasted vegetables, or rice.
What You’ll Need
- Cast-iron pot (method one)
- Roasting pan (method two)
- Slow cooker (method three)
