Falling-Off-The-Bone Lamb Shanks Recipe

Lamb shanks are a classic, hearty dish that can transform any dinner table into a gourmet experience. Perfectly cooked lamb shanks are tender, bursting with flavor, and fall off the bone with ease, making them a favorite for special occasions or cozy family meals. We’ll discuss preparing lamb shanks, from selecting the perfect cut to mastering the ideal cooking techniques.

Choosing the Right Lamb Shanks

Lamb shanks come from the lower part of a lamb’s legs. This cut of meat is known for being tough due to its high collagen content, typically cut into two sections: the foreshank (front leg) and hindshank (rear leg). This cut is ideal for slow-cooking methods, as the connective tissues break down and infuse the meat with rich flavors. Look for a rich, deep red color and avoid any shanks that appear discolored or have an unpleasant odor. However, when cooked properly, lamb shanks become incredibly tender, with a rich, savory flavor that is hard to resist. Braising, slow cooking, or pressure cooking are ideal methods to unlock their full potential.

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Ingredients

• 4 lamb shanks (about 1 pound each)
• 1/2 cup plain flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup red wine (optional, for deglazing)
• 2 cups beef or lamb stock
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper, to taste

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Preparation Steps

There are several methods to cook lamb shanks, but slow-cooking is undoubtedly the most popular and effective.

Using Stovetop or Oven Method

1. Prepare the Lamb Shanks
   Pat the lamb shanks dry with paper towels, then flour them in plain flour seasoned generously with salt and pepper. This step ensures a nice crust when searing.
2. Sear the Lamb Shanks
   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and sear until browned on all sides, about 2-3 minutes per side. Remove and set aside.
3. Sauté the Vegetables
   In the same pot, add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and aromatic.
4. Deglaze the Pot
   Pour in the red wine (if using) to deglaze the pot. Scrape up any browned bits from the bottom, as they add depth of flavor. Allow the wine to reduce by half.
5. Combine Ingredients
   Return the lamb shanks to the pot. Add the beef stock, diced tomatoes, tomato paste, rosemary, thyme, and bay leaf. Ensure the shanks are mostly submerged in the liquid.
6. Simmer or Bake
   • Stovetop Method: Bring to boil on high then, cover the pot and simmer on low heat for 2-3 hours, turning the shanks occasionally.
   • Slow-cook in the oven: Preheat your oven to 325°F (163°C). Cover the pot and bake for 2-3 hours.The lamb is ready when it’s fork-tender and falling off the bone.
7. (optional step for thickening the sauce) Once the lamb shanks are done, remove them from the pot and keep them warm. Strain the braising liquid to remove the solids and return the liquid to the pot. Simmer the sauce over medium heat until it has thickened to your desired consistency. Season with salt and pepper to taste.
8. Serve
   Serve the shanks over creamy mashed potatoes, polenta, or couscous, drizzled with the rich sauce.

Slow Cooker Instructions

1. Sear the Lamb Shanks (Optional but Recommended)
   • Heat olive oil in a skillet over medium-high heat.
   • Season lamb shanks in flour, salt and pepper.
   • Sear them on all sides until browned (about 2-3 minutes per side).
   • Transfer the seared lamb shanks to the slow cooker.
2. Sauté Vegetables (Optional but Adds Flavor)
   • In the same skillet, sauté the onion, garlic, carrots, and celery until softened (5-7 minutes).
   • Deglaze the pan with red wine (if using) by pouring it in and scraping up any browned bits. Let it reduce by half.
   • Transfer the vegetables and wine mixture to the slow cooker.
3. Add the Remaining Ingredients
   • Add beef stock, diced tomatoes, tomato paste, rosemary, thyme, and bay leaf to the slow cooker.
   • Stir to combine and ensure the lamb shanks are mostly submerged in the liquid.
4. Slow Cook
   • Cover and cook on low for 6-8 hours or high for 4-5 hours.
   • The lamb is done when it is fork-tender and falls off the bone easily.
   • (optional step for thickening the sauce) Once the lamb shanks are done, remove them from the pot and keep them warm. Strain the braising liquid to remove the solids and return the liquid to the pot. Simmer the sauce over medium heat until it has thickened to your desired consistency. Season with salt and pepper to taste.
5. Finish and Serve
   • Serve the lamb shanks with the sauce over mashed potatoes, polenta, or couscous.

Nutritional Information (Per Serving) Calories: Calories: 520-Protein: 37g-Fat: 35g-Saturated fat: 12g-Cholesterol: 80mg-Sodium: 450mg-Carbohydrates: 20g-Fiber: 2g
(Note: Values may vary depending on portion sizes and specific ingredients.)

Video

Tips and Tricks

• Choose the Right Pot: Use a heavy-bottomed pot or Dutch oven to ensure even cooking and heat distribution.
• Don’t Overcrowd the Pot: Avoid overcrowding the pot, as this can hinder the cooking process and prevent the meat from browning properly.
• Low and Slow is Key: Lamb shanks require slow cooking to break down the connective tissue and become tender.
• Don’t Skip Searing: Searing locks in the flavor and creates a beautiful caramelized crust.
• Check Liquid Levels: If the sauce seems too thick during cooking, add a splash of stock or water.
• Bone broth: For a richer flavor, consider using bone broth instead of beef broth.
• Use Fresh Herbs: Rosemary, thyme, and bay leaves add depth and aroma to the dish.
• Adjust Seasoning: Taste the sauce during cooking and adjust the seasoning as needed.

Variations and Adaptations

1. Moroccan Lamb Shanks: Add spices like cumin, coriander, cinnamon, and a touch of saffron. Replace tomatoes with preserved lemons and olives for a North African twist. Serve with couscous.
2. Greek-Inspired Lamb Shanks: Use oregano, garlic, and lemon juice. Add chunks of feta cheese and kalamata olives before serving. Pair with roasted potatoes.
3. Spicy Lamb Shanks: Incorporate chili flakes, smoked paprika, or harissa paste into the sauce for a spicy kick. Serve with steamed rice to balance the heat.
4. Red Wine and Mushroom Lamb Shanks: Add sliced mushrooms to the pot and increase the amount of red wine for a deep, earthy flavor.
5. Red wine substitute: Use beef broth or lamb broth as substitute.
6. Aromatic spices: Add cinnamon sticks, cloves for added depth.
7. Richer sauce: Mix 1 tablespoon butter, 1 tablespoon all-purpose flour; stir into sauce.

Serving Suggestions

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing, soaking up the rich sauce beautifully.
• Creamy Polenta: Creamy polenta is a comforting and satisfying side dish that complements the rich flavor of the lamb shanks.  
• Couscous: Couscous is a light and fluffy grain that absorbs the flavors of the sauce beautifully.  
• Crusty Bread: Use crusty bread to mop up the sauce for a rustic dining experience.
• Green Beans: A simple side of steamed or sautéed green beans adds a touch of freshness to the dish.  
• Roasted Vegetables: A medley of roasted root vegetables, such as carrots, parsnips, and potatoes, is a classic pairing.  

FAQ

Q: What wine pairs well with lamb shanks?
A: Full-bodied red wines like Cabernet Sauvignon, Syrah, or Malbec pair beautifully with the rich flavors of lamb shanks.

Q: Can I freeze leftovers?
A: Yes, store the cooked lamb shanks and sauce in an airtight container. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Q: Is lamb shank expensive?
A: Lamb shanks are relatively affordable compared to other lamb cuts. Their cost-effectiveness and flavorful nature make them an excellent choice for slow-cooked dishes.