Ah, the delicious and tender lamb shank — who could resist?

Lamb shank is an exquisite culinary delight, especially when prepared with love and care as it is in this heavenly mouthwatering dish. The cut of meat comes from the lower portion of a lamb's leg and, when cooked to perfection, provides a heavenly, melt-in-your-mouth experience.

We use a divine cooking method called braising to achieve this extraordinary tenderness and flavour. This time-honoured technique involves browning the meat at high heat before sealing in the flavour with a slow roast in a rich, luscious liquid. In this case, it's a tantalising bath of red wine sauce fortified with an irresistibly fragrant blend of garlic, herbs, and spices.

Paired with your choice of boiled root vegetables, velvety mashed potatoes, polenta, couscous, or pureed cauliflower, this dish offers the perfect contrast of textures, making it one guilt-free indulgence you shouldn't dare to miss!

Ingredients:

3 x 450g rear lamb shanks

2 tbsp vegetable oil

1 garlic head

4 shallots

1 lemon (Zest only)

1 medium-large carrot

2 celery stalks

2 tbsp tomato paste

1 tsp ground cumin

1 sprig rosemary

2 tbsp. olive oil

2 Bay leaves

1 bottle red wine (750ml)

1 cup port

5 cups beef or chicken stock

2 tbsp butter

Slurry:

3 tsp cornflour

2 tbsp water

Parsley (chopped)

Image Credit: Recipe30

If you have all that’s needed, by all means, get started!

First, make sure your shanks are well-seasoned with salt and pepper. Heat the vegetable oil in a Dutch oven or similar heavy-bottomed pot over medium-high heat. When the oil shimmers, carefully sear the shanks until a delicious golden-brown crust forms on all sides, particularly the wide-cut end. Once seared to perfection, set the shanks aside on a plate to rest.

Next, sauté the diced shallots, carrots, and celery in the same pot. Stir in the tomato paste, cumin, and rosemary, and cook for another minute or so until the paste achieves a deeper, richer colour.

Then, pour in the wine and port, deglazing the pan to release any caramelised bits from the bottom of the pot. Reduce the liquid by half, allowing it to simmer for 4 to 5 minutes. Stir in the stock, bay leaves, and lemon zest, then bring the mixture to a simmer.

Re-introduce the shanks and any accumulated juices to the pot, and submerge them in your glorious liquor. Cover the pot with a gentle simmer, and transfer it to a preheated 180°C oven for 90 minutes.

While the shanks braise, prepare your fragrant garlic by slicing the head half width-wise. Drizzle with olive oil, wrap in a cosy foil package, and roast in the oven for 30 minutes.

After the initial 90 minutes, remove your pot's lid and squish the now-roasted garlic into the juicy braising liquid.

Return the uncovered pot to the oven, and continue to braise for another 40-60 minutes at 160°C. For those using tender spring lamb, this should be sufficient to achieve fall-off-the-bone tenderness. However, tougher cuts may require 30 to 60 minutes of cooking time, so check your meat using a fork to be certain!

And just one last thing — the slurry! Strain your sauce into a small saucepan, and bring it to a simmer while you skim off any fat and scum. If desired, thicken the sauce with cornflour. Once satisfied with the consistency, add butter to the sauce, whisking it off the heat. Generously pour this sauce over your shanks until they're suffused with flavour from tip to toe. Garnish with a sprinkle of chopped parsley and fresh rosemary leaves to bestow an aromatic flourish, if preferred!

And there you have it: a truly delectable feast!

Whether cooking for a special occasion or craving something extraordinary, these Braised Lamb Shanks will surely leave your taste buds dancing with delight!

Here’s a video you can watch for some added inspiration:

Source: YouTube/Recipe30​

Our sincerest gratitude to member @Tamaya for recommending this mouthwatering recipe.

 

[MindyMac]

Wish lamb shanks were cheaper. They use to be so cheap in the 80's and before that.

 

[Thecheesequeen]

Lamb shanks used to be very cheap, and were often used for making soup. Then they became trendy and the price rose ridiculously.

 

[Suzanne rose]

Lamb shanks are so expensive now , they used to be one of the cheapest cuts of meat. I recently paid $14 for 2.

I do a similar recipe but the only alcohol I add is 1 cup of red wine .I cook it on the stove until it browns then put into a slow cooker and cook for 6 hours slow then the meat falls of the bone.

Thank you a good recipe

 

[Aged_Pensioners_fair_go]

Thank you for sharing this recipe (& video).
Finally, a classy recipe.

 

[Milica]

Thank you for sharing this recipe (& video).
Finally, a classy recipe.

Classy or press a button here! Either way it does look good:_)

 

[SGH]

I do one I learnt from Huey, remember him, the guy from NZ
Easy as:
4 Shanks
1 leek
1 litre chicken stock
2 tins of diced tomatoes
oil, plain flour, salt and pepper

Dust the shanks in seasoned flour and brown off using the oil in larger ovenproof fry pan, roaster, slow cooker. Remove from pan when browned all over. Placed the sliced leek into the pan and cook until soft, scaping up any residuals from the shanks. When leeks are soft add the tomatoes and stock stirring and bring to the boil. Replace the shanks, turn down to a simmer and cook for up 4 hours, less if you prefer the meat to stay on the bone. Check and stir about once an hour, depending on your choice of cooking appliance. My slow cooker can brown off and also slow cook, but I used to do this in an electric fry pan.
Bon aperitif

 

[Milica]

I do one I learnt from Huey, remember him, the guy from NZ
Easy as:
4 Shanks
1 leek
1 litre chicken stock
2 tins of diced tomatoes
oil, plain flour, salt and pepper

Dust the shanks in seasoned flour and brown off using the oil in larger ovenproof fry pan, roaster, slow cooker. Remove from pan when browned all over. Placed the sliced leek into the pan and cook until soft, scaping up any residuals from the shanks. When leeks are soft add the tomatoes and stock stirring and bring to the boil. Replace the shanks, turn down to a simmer and cook for up 4 hours, less if you prefer the meat to stay on the bone. Check and stir about once an hour, depending on your choice of cooking appliance. My slow cooker can brown off and also slow cook, but I used to do this in an electric fry pan.
Bon aperitif

Yes i remember - i really liked his shows - he had some simple dishes that weren't too hard to make, cost effective and that looked delicious!

 

[bluetang]

Ah, the delicious and tender lamb shank — who could resist?

Lamb shank is an exquisite culinary delight, especially when prepared with love and care as it is in this heavenly mouthwatering dish. The cut of meat comes from the lower portion of a lamb's leg and, when cooked to perfection, provides a heavenly, melt-in-your-mouth experience.

We use a divine cooking method called braising to achieve this extraordinary tenderness and flavour. This time-honoured technique involves browning the meat at high heat before sealing in the flavour with a slow roast in a rich, luscious liquid. In this case, it's a tantalising bath of red wine sauce fortified with an irresistibly fragrant blend of garlic, herbs, and spices.

Paired with your choice of boiled root vegetables, velvety mashed potatoes, polenta, couscous, or pureed cauliflower, this dish offers the perfect contrast of textures, making it one guilt-free indulgence you shouldn't dare to miss!

Ingredients:

3 x 450g rear lamb shanks

2 tbsp vegetable oil

1 garlic head

4 shallots

1 lemon (Zest only)

1 medium-large carrot

2 celery stalks

2 tbsp tomato paste

1 tsp ground cumin

1 sprig rosemary

2 tbsp. olive oil

2 Bay leaves

1 bottle red wine (750ml)

1 cup port

5 cups beef or chicken stock

2 tbsp butter

Slurry:

3 tsp cornflour

2 tbsp water

Parsley (chopped)

View attachment 19048

Image Credit: Recipe30

If you have all that’s needed, by all means, get started!

First, make sure your shanks are well-seasoned with salt and pepper. Heat the vegetable oil in a Dutch oven or similar heavy-bottomed pot over medium-high heat. When the oil shimmers, carefully sear the shanks until a delicious golden-brown crust forms on all sides, particularly the wide-cut end. Once seared to perfection, set the shanks aside on a plate to rest.

Next, sauté the diced shallots, carrots, and celery in the same pot. Stir in the tomato paste, cumin, and rosemary, and cook for another minute or so until the paste achieves a deeper, richer colour.

Then, pour in the wine and port, deglazing the pan to release any caramelised bits from the bottom of the pot. Reduce the liquid by half, allowing it to simmer for 4 to 5 minutes. Stir in the stock, bay leaves, and lemon zest, then bring the mixture to a simmer.

Re-introduce the shanks and any accumulated juices to the pot, and submerge them in your glorious liquor. Cover the pot with a gentle simmer, and transfer it to a preheated 180°C oven for 90 minutes.

While the shanks braise, prepare your fragrant garlic by slicing the head half width-wise. Drizzle with olive oil, wrap in a cosy foil package, and roast in the oven for 30 minutes.

After the initial 90 minutes, remove your pot's lid and squish the now-roasted garlic into the juicy braising liquid.

Return the uncovered pot to the oven, and continue to braise for another 40-60 minutes at 160°C. For those using tender spring lamb, this should be sufficient to achieve fall-off-the-bone tenderness. However, tougher cuts may require 30 to 60 minutes of cooking time, so check your meat using a fork to be certain!

And just one last thing — the slurry! Strain your sauce into a small saucepan, and bring it to a simmer while you skim off any fat and scum. If desired, thicken the sauce with cornflour. Once satisfied with the consistency, add butter to the sauce, whisking it off the heat. Generously pour this sauce over your shanks until they're suffused with flavour from tip to toe. Garnish with a sprinkle of chopped parsley and fresh rosemary leaves to bestow an aromatic flourish, if preferred!

And there you have it: a truly delectable feast!

Whether cooking for a special occasion or craving something extraordinary, these Braised Lamb Shanks will surely leave your taste buds dancing with delight!

Here’s a video you can watch for some added inspiration:

Source: YouTube/Recipe30​

Our sincerest gratitude to member @Tamaya for recommending this mouthwatering recipe.

Coles Super market has a Pack of Lamb shanks in red wine. Delicious!