Fall off the bone tender, your new family supper recipe is braised lamb shanks in a delightfully thick sauce.
Lamb Shanks
Ingredients
Instructions
OVEN METHOD:
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Preheat oven to 350°F (175°C). Wash and pat dry lamb shanks with a paper towel.
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In a heavy-bottomed pot over medium-high heat, warm 1 tablespoon of oil. Two shanks should be seared in heated oil until browned on all sides. With the remaining oil and shanks, repeat.
Transfer to a platter, and cover with foil to maintain warmth and reserve. -
After cooking the carrots and diced onions in the pan juices for about 3 minutes, add the garlic and cook it for 1 minute more. Add the shanks back into the saucepan and season with 1/2 teaspoon of ground pepper and 1 teaspoon of coarse salt. To brown the flour, sprinkle it on, mix well, and heat for 4–5 minutes.
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Add stock, wine, puree, tomato paste, bouillon, and herbs. Bring to a simmer on the stove.
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Cook the beef for 2 1/2 hours, covered, in the lower section of the oven, or until it is soft enough to fall apart (adjust the heat so that the liquid simmers very slowly). Gently place the shanks on a plate and cover it with a tent to keep warm. Place the sauce saucepan on the burner and throw away the bay leaves. Over medium heat, simmer the sauce until it reaches the desired consistency.
OPTIONAL: skim off any additional fat which rises to the surface. -
You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
Add a few tablespoons of stock if the sauce is too thick. If the sauce is too thin, boil it for about 10 minutes at medium heat to reduce it to the proper thickness. (See the thickening notes.)
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Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
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Serve with mashed potatoes, rice, or pasta, and garnish with parsley. Allow the dish to cool completely before serving the following day; cover and store in the refrigerator.
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On the day of serving, remove from the refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 - 15 minutes, basting the shanks and vegetables with the sauce.
STOVE TOP:
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Wash and pat dry lamb shanks with a paper towel. Heat 1 tablespoon of oil in a heavy-based pot. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
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To keep warm, transfer to a platter and cover with foil.
After cooking the carrots and diced onions in the pan juices for about 3 minutes, add the garlic and cook it for 1 minute more. -
Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown. Add stock, wine, puree, tomato paste, bullion, and herbs.
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Turn heat to low and simmer for 1 1/2 to 2 hours, stirring regularly, or until the meat is coming apart. Cover and bring to a boil. Serve over rice or mashed potatoes and parsley as a garnish.
Note
INSTANT POT / PRESSURE COOKER:
- Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat if you wish).
- Wash and pat dry lamb shanks with a paper towel.
- Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
- Add all shanks to the pot. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
- Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion, and herbs. Stir well, cover, and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set it to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
- After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow any remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
- Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
- Garnish with parsley and serve with mashed potatoes, rice, or noodles.
SLOW COOKER:
- Wash and pat dry lamb shanks with a paper towel.
- Heat 1 tablespoon of oil in a heavy-based pot over medium-high heat.
- Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
- Transfer to 6 quarts (liter) slow cooker bowl.
- Add in the onions, carrots, and garlic. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
- Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with the stock, tomato puree, tomato paste, bullion, and herbs.
- Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until lamb is falling apart tender.
- Remove shanks, transfer sauce to a pot, and let simmer for 15 minutes over medium heat to reduce to desired thickness.
- Garnish with fresh parsley and serve with mashed potatoes or rice.
TO THICKEN SAUCE:
- For a quicker method to thicken the sauce once the shanks are cooked through and tender:
- Mix 3 tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved.
- Pour the mixture into the simmering sauce, stirring quickly until completely blended.
- Let simmer for 4-5 minutes, or until thickened to desired consistency.
