Embark on a culinary adventure with our guide on how to cook lamb shanks to perfection. Discover the art of transforming humble lamb shanks into a masterpiece of flavor and tenderness, as you master the techniques of searing, slow-cooking, and infusing aromatic herbs and spices. Delight in the melding of succulent meat that effortlessly falls off the bone, nestled in a luscious sauce that captures the essence of each carefully chosen ingredient. Whether for a cozy family dinner or an impressive gathering, our step-by-step instructions will guide you in crafting a dish that embodies both sophistication and comfort.
Perfectly cooked lamb shanks
A lamb shank is a cut of meat that comes from the lower leg of a lamb. It's a flavorful and relatively tough cut that becomes incredibly tender and flavorful when cooked using slow and moist cooking methods, such as braising. The lamb shank is characterized by its rich meatiness, well-marbled texture, and a bone that contains a generous amount of marrow, which adds to the overall taste and succulence of the dish. It's a popular choice for hearty and comforting meals, often braised with aromatic ingredients to create a dish that's both tender and packed with deep flavors.
Ingredients
- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef or lamb broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 bay leaves
- Optional: 1 teaspoon dried thyme or oregano
Instructions
- Preheat your oven to 325°F (165°C).
- Season the lamb shanks with salt and pepper.
- Heat the olive oil in a large, oven-safe pot over medium-high heat. Brown the lamb shanks on all sides, about 4-5 minutes per side. Remove the shanks and set them aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and dried thyme or oregano (if using), and cook for another 1-2 minutes.
- Pour in the beef or lamb broth and red wine, and stir to combine.
- Return the browned lamb shanks to the pot. Add the fresh rosemary and bay leaves.
- Bring the liquid to a simmer, then cover the pot with a lid.
- Transfer the pot to the preheated oven and braise for about 2.5 to 3 hours, or until the lamb shanks are tender and easily pull away from the bone.
- Once done, remove the pot from the oven. Carefully remove the lamb shanks from the pot and set them aside.
- Skim any excess fat from the cooking liquid and strain it to create a rich sauce.
- Serve the braised lamb shanks over mashed potatoes, polenta, or your preferred side dish. Drizzle the sauce over the shanks and enjoy!Feel free to customize the recipe by adding other aromatic herbs, spices, or vegetables to the braising liquid. The key is to let the lamb shanks cook slowly and gently to achieve that perfect tenderness and depth of flavor.
Video
Notes
One important step when cooking lamb shanks is to sear them before braising. Searing the lamb shanks in a hot pan with a bit of oil creates a flavorful caramelized crust on the meat. This not only enhances the taste of the final dish but also helps to lock in the juices and keep the interior of the shanks tender and moist during the slow cooking process. So, don't skip the searing step – it's a key factor in achieving a delicious and perfectly cooked lamb shank dish.
Nutrition
Serving: 100g
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