Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. Perfect for a cozy dinner in and a great alternative for roast lamb at Easter.
An exceptional dinner presentation. Carve against the grain for the best texture.
|
Size
|
Cooking Method
|
Internal Temp*
|
|
5–7lbs
|
Roast 325˚ F
|
med-rare 145˚F medium 160˚F well-done 170˚F
|
How to cook lamb shanks
- Sear the lamb: Heat a large pot or Dutch Oven (I use a braiser) over medium-high heat. Pat the lamb dry with paper towels then drizzle with a little olive oil and season generously with salt. Add to the pot and sear until well-browned on all sides. Remove and set aside.
- Start the sauce: In the same pot, sauté the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. Pour in the liquid (the wine and stock), stir well and bring to a boil. Add the lamb back to the sauce, then cover with a lid.
- Braise: Place in a preheated oven. Allow to braise for 2-3 hours until the shanks are tender and the gravy has reduced. Serve with mashed potatoes, rice or polenta and spoon over the braising liquid.
Can I cook this recipe in a slow cooker?
Yes, you definitely can. I would still brown the shanks in a pan/skillet before adding to the slow cooker with the remaining ingredients to ensure deeper flavor develops. Cook on low for 8-10 hours, depending on the size of the lamb shanks. Similarly, you can cook this recipe in an Instant pot or pressure cooker. Cook on high pressure after searing for 45 minutes to an hour until the lamb is soft and fork tender.
Perfect Slow Cooked Lamb Shanks
FAQ
What should the internal temperature of lamb shanks be?
What temperature is lamb shank medium?
Should lamb shanks be covered in liquid?
What temperature is lamb cooked to?