What are lamb shanks?
Lamb shanks are the bottom section of the leg of lamb. They are often French-trimmed which means the bones are cleaned of meat and sinew. Lamb shanks are filled with connective tissue which needs slow cooking to break down and become succulent and tender.
Ingredients
The star of this dish is of course the lamb shanks but without all the aromatics and that delicious sauce, they would be quite boring. To build a rich sauce, I start by sautéing a mirepoix of onion, carrots and celery. Garlic, rosemary and bay leaf add fragrance and aroma. Other herbs like fresh thyme or oregano would work well with the lamb too. The sauce consists of tomato paste, red wine and stock or broth.
Lamb shanks. Onions. Carrots. Celery. Fresh garlic cloves. Fresh herbs: I used fresh rosemary and dried bay leaves. Thyme and oregano can be used too. Tomato paste. Red wine. Any dry red wine like Pinot Noir or Cabernet Sauvignon will work well. Stock. Lamb/beef broth. Salt and black pepper.
How to cook lamb shanks
When are lamb shanks done?
Lamb is safe to eat at 62ºC/145ºF. It will be cooked to medium-rare at that temperature. As lamb shanks are a cut of meat filled with connective tissue, it needs low, slow cooking to break all of that down. Therefore, the temperature of lamb shanks is less important. You will know they are cooked when the meat comes away from the bone easily.
Can I cook this recipe in a slow cooker?
Yes, you definitely can. I would still brown the shanks in a pan/skillet before adding to the slow cooker with the remaining ingredients to ensure deeper flavor develops. Cook on low for 8-10 hours, depending on the size of the lamb shanks. Similarly, you can cook this recipe in an Instant pot or pressure cooker. Cook on high pressure after searing for 45 minutes to an hour until the lamb is soft and fork tender.
Can I make this in advance?
This lamb shank recipe is great to make in advance, it also freezes very well. Cook the lamb shanks the day before you are planning on serving, according to instructions then allow to cool. Cover with foil or plastic wrap and place in the fridge. To reheat, add a cup of stock and gently simmer until hot throughout. To freeze, place the cooked shanks in an airtight container and freeze for up to 3 months. Thaw completely before reheating.
What to serve with lamb shanks?
The soft succulent meat loves a creamy side dish or something to mop up all that delicious sauce. Mashed potatoes, polenta or rice are great choices. I like making mashed sweet potatoes too and cauliflower mash would be a great low carb option.
Lamb recipes
