Braised lamb shanks are a delicious and warming dinner for a cold winter night. They are seared to seal in the flavor, then slowly braised until they are incredibly tender and bursting with the flavors of a homemade sauce. Then, you can serve them over a bed of rice or noodles to make a complete meal. The sauce is so good that you can even serve it over rice or noodles.
To prepare this dish, start by preparing the ingredients. Rinse the shanks with water and pat dry with paper towels. Place them in a roasting pan and cover with foil. Heat the roasting pan over medium-low heat, reducing the liquid until it resembles a glaze. Add the butter and the rest of the herbs, and stir to combine. Once the lamb shanks are done, remove them from the oven and serve them bone-in or with rice or orzo pasta.
Braised Lamb Shanks Recipe
Braised Lamb Shanks Recipe
Ingredients
- 4 lamb shanks with meat about 1 ¼ pound each
- Salt and pepper to taste
- 2 large carrots diced
- ¼ cup extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp of cumin powder
- ½ tsp cinnamon powder
- ¼ tsp freshly grated nutmeg
- ½ tsp coriander powder
- ¼ tsp allspice powder
- 2 tbsp tomato paste
- 1 tsp Harissa or another chili
- 1 28- ounce can of whole tomatoes peel, drain, and chop
- 1 cup dry red wine
- 2 cups canned chicken broth or low sodium broth
- 2 tbsp cilantro chopped
- ¼ cup finely chopped almonds
- 2 spoons of chopped mint
- 1 10- ounce can of instant couscous
- 1 large chopped shallot
- 2 tbsp unsalted butter
- ¼ cup dried currants
- 1 cup of water
Instructions
- Preheat your oven to 330 degrees F
- In a bowl, place the lamb shanks and season generously with salt and pepper.
- Heat up 2 spoonfuls of cooking oil in a saucepan and add the seasoned meat to the pan. Cook over medium heat for 12 minutes or until golden browned on all sides. Remove from the pan.
- Clean the pan and add the onions, garlic, and carrots to it. Sauté over medium heat for 5 minutes or until the onion is golden. Then, add the coriander, cumin, allspice, nutmeg, and cinnamon and keep stirring for a few more minutes until it’s slightly roasted.
- Add the harissa and tomato paste and cook for 2 minutes over medium-high heat. Stir frequently.
- Pour the wine into the pot and boil for 4 minutes until a thick syrup forms.
- Add the tomatoes and 1 cup chicken broth to the pan. Add salt, pepper, and bring to a boil.
- Place the leg of lamb in the liquid.
- Cover well and cook for about 3 hours in the oven, basting from time to time until the meat almost falls from the bone.
- Place the shanks in a bowl and cover with aluminum foil. Leave the oven on.
- In a pie pan, place the almonds and roast them for about 10 minutes or until golden.
- Strain the sauce using a colander into a bowl, pressing on the vegetables and skimming any fat.
- Return the sauce to the pan and cook over high heat for about 10 minutes.
- Return the vegetables and lamb to the sauce, and keep warm.
- Combine mint with coriander and almonds in a bowl and season with salt and pepper.
- Melt the butter in a medium saucepan.
- Add the shallots and cook over medium heat for about 2 minutes.18. Add couscous and cook 2 to 3 minutes until light brown.
- Add 1 cup chicken broth, water, and 1⁄4 tsp salt and leave to boil.
- Remove from heat and add the currants.
- Cover and let stand 10 minutes.
- Grind with a fork and add half the mixture of spices and almonds.
- Stack the couscous in the center of a large plate.
- Wrap the lamb legs around the couscous and garnish with the sauce.
- Sprinkle with the rest of the herbs and almond mixture and serve.
Video
Notes
- Lamb Shanks sizes vary considerably so make sure you get ones that will fit in your cooking vessel!
- Onion and carrot are the "holy couple" of slow cooking, creating a beautiful flavor base for the sauce. It's not a deal-breaker to exclude the carrot, but it does give the sauce an extra edge.
- Wine: Use a good value full-bodied red wine, like cabaret sauvignon or merlot. Shiraz is okay too.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Slow Cooker Braised Lamb Shanks
To begin preparing this delicious lamb shank dish, start by generously seasoning the lamb shanks with salt and pepper. In a skillet over medium-high heat, warm some olive oil and then proceed to brown the lamb shanks on all sides. This crucial step helps to lock in the rich flavors. Once nicely browned, remove the lamb shanks from the skillet and set them aside. In the same skillet, sauté chopped onions and minced garlic until they become translucent and aromatic. Transfer this fragrant mixture to the slow cooker, and place the browned lamb shanks on top. Next, add in carrots, celery, rosemary, and thyme sprigs to the slow cooker, followed by a generous pour of red wine and beef broth. These liquids will create a luscious braising liquid. Cover the slow cooker and set it to cook on low for 6-8 hours, allowing the lamb shanks to become tender and succulent. Once done, carefully remove the lamb shanks from the slow cooker. For a thicker sauce, transfer the remaining liquid to a saucepan and reduce it over medium heat until it reaches your desired consistency.
Tips for making Braised Lamb Shanks
Cooking Tips
Seasoning the lamb with salt and pepper isn’t just about adding flavor; it’s about treating each shank with respect, understanding that it will soon become a centerpiece of a memorable meal. As you heat the olive oil in the skillet and watch the lamb shanks sizzle and brown, there’s a sense of anticipation, knowing that each golden-brown hue will contribute to the depth of flavor.
As the aroma of onions and garlic fills the kitchen, there’s a warmth that spreads through your soul, reminding you of cherished moments shared around the table. Transferring the sautéed onions and garlic to the slow cooker feels like passing on a piece of yourself, entrusting the lamb shanks to simmer gently in their fragrant embrace. Adding carrots, celery, rosemary, and thyme to the mix isn’t just about enhancing the dish; it’s about adding layers of complexity, creating a symphony of flavors that will dance on your palate.
Pouring in the red wine and beef broth isn’t just about adding moisture; it’s about infusing the dish with richness and depth, elevating it from a simple meal to a culinary experience. As you cover the slow cooker and set it to cook low and slow, there’s a sense of patience and anticipation, knowing that good things come to those who wait. And when the lamb shanks emerge from the slow cooker, fall-off-the-bone tender and bathed in a velvety sauce, there’s a sense of pride and satisfaction, knowing that you’ve created something truly special.
For those who desire a thicker sauce, taking the time to reduce it on the stovetop isn’t just about achieving the perfect consistency; it’s about paying attention to the little details, ensuring that every element of the dish is just right.
Serving Suggestions
To complement the rich flavors of braised lamb shanks, consider serving them alongside a steaming bowl of shoyu ramen. The savory broth and tender noodles of the ramen provide a comforting contrast to the hearty lamb, creating a satisfying and flavorful meal. Alternatively, you can opt for a side of crispy gyoza, filled with savory pork and vegetables, for a delightful fusion of flavors and textures. If you’re looking for something lighter, a refreshing daikon salad tossed in a zesty ponzu dressing makes for a perfect accompaniment, cleansing the palate between bites of the succulent lamb.
FAQs (Frequently Asked Questions) about Braised Lamb Shanks
- Can I prepare lamb shanks ahead of time? How should I store them? Yes, you can make Braised Lamb Shanks ahead of time. Let them cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat gently in the oven or on the stovetop.
- What’s the best way to achieve a rich, flavorful sauce? For a sumptuous sauce, ensure you sear the lamb shanks well. Also, use a combination of aromatic vegetables, quality wine, and broth. Allow the sauce to reduce during cooking for an intensified flavor.
- Can I substitute lamb shanks with another cut of meat? While lamb shanks are exceptional for braising, you can substitute them with lamb shoulder, which braises wonderfully. Adjust the cooking time accordingly.
- How do I prevent the lamb shanks from becoming tough? To prevent toughness, braise the lamb shanks low and slow. The long cooking time ensures they become tender and succulent.
- What are some alternative seasoning ideas? Aside from rosemary and thyme, experiment with spices like cumin, coriander, or paprika for different flavor profiles. Remember to balance the seasonings.
Conclusion
In conclusion, braised lamb shanks are a true culinary delight, offering a symphony of flavors and textures that are sure to impress even the most discerning palate. Whether served alongside comforting shoyu ramen, crispy gyoza, or a refreshing daikon salad, these tender, succulent lamb shanks are the perfect centerpiece for any meal. At Food And Meal, we believe in the power of food to bring people together, create memories, and nourish the soul.
Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!