Lamb Shanks
User Reviews
5
92 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
4 people
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Calories
483 kcal
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Course
Dinner
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Cuisine
Australian
Lamb Shanks
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Lamb Shanks slow-cooked in a sauce with red wine, tomato passata, and aromatic vegetables become tender and fall-apart soft. The meat is browned first and slow braised with herbs like rosemary and bay leaves, producing rich flavors and a thick sauce. This hearty dish pairs well with mashed potatoes or rice.
Description
The Lamb Shanks recipe involves browning trimmed shanks to develop a deep crust before combining them with sautéed carrots, onions, and garlic. Flour is browned in the pan juices, then liquids such as beef stock, red wine, tomato passata, and tomato paste are added along with beef bouillon cubes and herbs like rosemary, parsley, and bay leaves. The mixture is covered and cooked slowly in an oven, stovetop, Instant Pot, or slow cooker until the meat becomes very tender and nearly falling off the bone. The sauce thickens during cooking or can be thickened after by adding cornstarch mixed with some sauce. The resulting dish has a rich, savory flavor with a balance of acidity from the tomato and wine. Serving suggestions include creamy mashed potatoes or plain rice to soak up the flavorful braising sauce. Garnishing with fresh parsley adds brightness to the dish.
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Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 4 - 6 lamb shank trimmed of excess fat
- 1 white onion large, diced
- 6 cloves garlic minced
- 2 carrot sliced ½-inch thick, large
- 1 pinch salt coarse
- 1 pinch black pepper cracked
- ¼ cup flour
- 2 cups beef stock
- 1 ½ cups red wine like Merlot, Pinot Noir, or a Chianti - optional. Substitute with extra stock
- 14 oz passata (tomato puree or American tomato sauce)
- 2 tablespoons tomato paste
- 2 beef bouillon cube crushed
- 1 teaspoon rosemary finely chopped, fresh
- 2 tablespoons parsley finely chopped (divided, fresh
- 2 bay leaf
- 1 pinch salt to season
- 1 pinch black pepper to season
Instructions
OVEN METHOD:
- Preheat oven to 350°F (175°C).
- Wash and pat dry lamb shanks with 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 a plate, tent with foil to keep warm, set aside.
- To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
- Return the shanks back into the pot; season with 1 teaspoon coarse salt and ½ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
- Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and cook for 2 ½ hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
- Gently transfer the shanks onto a plate; tent to keep warm.
- Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your 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. *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
- Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
- Garnish with parsley and serve with mashed potatoes, rice or pasta.
- To serve the following day, allow the casserole to cool completely, cover and refrigerate. The day of serving, remove from 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.
Notes
- Browning the lamb shanks well before slow cooking helps develop deep flavor and color in the sauce.
- For faster sauce thickening after cooking, stir a cornstarch slurry into the simmering sauce and cook until thickened.
- This dish can be prepared in multiple ways: oven-braised, stovetop simmered, in an Instant Pot/pressure cooker, or slow cooker, adjusting time accordingly.
- Serve with mashed potatoes or rice to complement the rich, savory sauce and tender lamb.
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
28g
(9%)
Protein
45g
(90%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
127mg
(42%)
Sodium
1.002mg
(0%)
Potassium
1.475mg
(0%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
5.899IU
(0%)
Vitamin C
20mg
(22%)
Calcium
85mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 45g | 90% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 127mg | 42% |
| Sodium | 1.002mg | 0% |
| Potassium | 1.475mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5.899IU | 0% |
| Vitamin C | 20mg | 22% |
| Calcium | 85mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
92 reviews
Excellent
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