How to Cook Lamb Shanks

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Is a Lamb Shank?

The shank is a cut from the shin of the lamb. Connective tissue makes the cut extremely flavorful, but it can make the meat tough if it’s not prepared properly. For a tender texture that practically melts in your mouth, lamb shanks need to be cooked low and slow.

Lamb Shank Ingredients

These are the ingredients you’ll need to make these impressive lamb shanks at home:

• Lamb shanks: This recipe makes six lamb shanks. If you have more or less, you’ll need to adjust the recipe.
• Seasonings: Lamb shanks are seasoned with salt, pepper, paprika, fresh garlic, fresh rosemary, and fresh thyme.
• Cooking oil: Cook the lamb shanks in your choice of oil until they are brown on all sides before you cook them with the rest of the ingredients.
• Vegetables: You’ll need onions, carrots, fresh garlic and canned crushed tomatoes. Other options veg like, spring onions, fennel and shallots are a great addition.
• Red wine: You don’t need to use wine to deglaze but if you do some not dry and not to sweet is perfect for braised lamb.
• Broth: Using our demi-select is a perfect option for braising. This helps make the perfect base for sauce later for use.

Braised Lamb Shanks With Root Vegetables

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How to Cook Lamb Shanks at Home

Here’s a brief overview of what you can expect when you make this top-rated lamb shanks recipe:

Cook the lamb shanks in oil until they are brown on all sides. Add carrots, onions, garlic, any other veg is used to the pot and sauté for few minutes. Then add wine or water to glaze the pan.Return the shanks to the pot, bring to a boil, cover, and place into oven at 325 degrees. Remove & Uncover the pot. Chech shanks for tenderness. Then remove the shanks & veg to a plate.Boil the sauce until desired thickness, then spoon it over the lamb shanks to serve.

Ingredients

• 2 Gundagai Lamb Shanks

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• 1 Tbsp Salt

• 1 Tsp Ground Black Pepper

• 1 Tsp Paprika

• 2 Tbsp Olive Oil

• ½ Cinnamon Stick

• 1 Star Anise

• 2 Large Carrots, Cut Into ¼ Inch Rounds

• 1 Onion, Chopped

• 5 Cloves Garlic, Minced

• 1 Cup Cooking Liquid (Red Wine, Water, or Broth)

• 1 12oz Can Crushed Tomatoes With Juice

• 1 2lb Pack Demi-Select

• 2 Sprigs Fresh Rosemary

• 2 Sprigs Fresh Thyme

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Directions

1. Season lamb shanks with salt, pepper and paprika.

2. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.

3. Add carrots, onions, garlic and any other vegetables being used to the pot and sauté over medium heat until golden brown, about 8 minutes. Stir in wine (if using wine, cook for 3 minutes to cook off alcohol before adding rest of ingredients), tomatoes, demi-select, rosemary, cinnamon, star anise, and thyme.

4. Return shanks to the pot, pressing down to submerge. Bring to a boil. Cover and place in a 325°F preheated oven.

5. Cook for approximately 2.5hrs. At the 2.5 hour mark, check for tenderness. If shanks are not to desired tenderness return to oven and check every 15-20 minutes until they have reach your desired tenderness.

6. Once the shanks have reached your desired doneness, remove from oven. Transfer shanks and vegetables to a platter; cover with foil to keep warm. Continue boiling sauce until desired thickness, about 15 minutes. Spoon sauce over shanks before serving.

Recipe Note

Mashed Potatoes, Pasta, Rice, Polenta, Risotto are also fantastic to serve with braised Lamb Shanks!