When it comes to indulging in rich, succulent meats with amazing depth of flavour these Slow Braised Lamb Shanks are hard to beat. Whether braised to tender perfection or slow-cooked to melt-in-the-mouth goodness, lamb shanks are a culinary masterpiece that deserves a spot in every food enthusiast’s repertoire. In this post we’ll walk you through the steps so you can create this mouth-watering lamb shank recipe that will leave your guests craving for more.
About Lamb Shanks:
Lamb shanks, the lower section of the leg, are known for their robust flavour and meaty texture. The secret to unlocking their true essence lies in slow cooking or braising, allowing the tough connective tissues to break down, resulting in a fork-tender delight. Before we dive into the recipe, let’s gather the key ingredients that will elevate your lamb shank preparation.
Ingredients You’ll Need:
Step-by-Step Lamb Shank Perfection:
1. Season and Sear: Start by seasoning the lamb shanks generously with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the lamb shanks until they develop a golden-brown crust on all sides. Remove and set aside.
2. Aromatics and Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables soften and release their aromatic fragrance.
3. Flavour Infusion: Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate while infusing rich flavours into the dish.
4. The Braising Liquid: Add the diced tomatoes and chicken stock, rosemary and bay leaf to the pot then return the lamb shanks so that they are partially submerged in the braising liquid.
5. Low and Slow Cooking: Reduce the heat to low and cover the pot. Let the lamb shanks simmer gently for 2 to 3 hours, or until the meat becomes tender and easily falls off the bone.
Serving Your Masterpiece:
Once the lamb shanks are tender and the flavours have melded beautifully, it’s time to serve up your culinary masterpiece. Place a lamb shank on each plate, spoon over the rich sauce, and garnish with Gremolata for some extra freshness. Pair your lamb shanks with creamy mashed potatoes, steamed green beans and enjoy.
Leftover Lamb Shanks:
I had one shank left but even if you only have sauce left it will still be full of the lamb flavour! Do NOT throw this out, this makes the most delicious pasta sauce ever!
- Just shred the lamb off the bone (if using) and mix unto the sauce.
- Cook up some pasta as per packet instructions (minus 1 minute) I like penne or fusilli for this because the sauce is quite chunky.
- Heat the sauce back up in a fry pan, drain pasta and add it to the sauce along with 1/2 cup of pasta water and allow to simmer together for a couple of minutes.
- Turn the heat off and let the pasta and sauce sit for a minute.
- Divide into bowls and sprinkle with grated parmesan.
And there you have it two delicious dinners for the price of one, plus less food waste so everyone’s winning!
Conclusion:
Crafting the perfect lamb shank dish is a journey that’s well worth the effort. From the initial sear to the slow simmering that transforms tough meat into a tender delight, this recipe encapsulates the art of cooking lamb shank to perfection. Embrace the flavours, savour the aromas, and delight in the satisfaction of creating a meal that’s both comforting and indulgent.
So, why wait? Gather your ingredients, fire up the stove, and embark on a culinary adventure that will leave your taste buds singing with joy.
Remember, whether you’re a seasoned chef or a cooking novice, these steps will guide you toward a lamb shank dish that’s nothing short of extraordinary. Plus you have the added bonus of an extra meal! Experience the magic of slow-cooked lamb shanks and create a dining experience that’s bound to impress. Happy cooking!
Slow Braised Lamb Shanks
Equipment
- 1 dutch oven
- 1 Chopping Board
- 1 sharp knife
Ingredients
- 4 lamb shanks
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 carrots peeled and diced
- 2 celery stalks chopped
- 1 cup red wine
- 1 cup chicken or vegetable stock
- 1 can diced tomatoes
- 2 sprigs of fresh rosemary
- salt and pepper to taste
- bay leaf
Gremolata (optional)
- 4 tbsp parsley finely chopped
- 1 tbsp lemon Zest
- 1 garlic clove grated
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Season and Sear: Start by seasoning the lamb shanks generously with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the lamb shanks until they develop a golden-brown crust on all sides. Remove and set aside.
- Aromatics and Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables soften and release their aromatic fragrance.
- Flavour Infusion: Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate while infusing rich flavours into the dish.
- The Braising Liquid: Add the diced tomatoes and chicken stock, rosemary and bay leaf to the pot then return the lamb shanks so that they are partially submerged in the braising liquid.
- Low and Slow Cooking: Reduce the heat to low and cover the pot. Let the lamb shanks simmer gently for 2 to 3 hours, or until the meat becomes tender and easily falls off the bone.
- While shanks are cooking make your Gremolata.
- Mix parley, lemon zest, garlic, olive oil, salt and pepper in a bowl and mix together well.
To Serve
- Remove shanks from the sauce on to plates, spoon over extra sauce and top with a teaspoon of gremolata. Serve with mashed potato and green beans.
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thank you going to try it fir sure