Braised Lamb Shank Recipe - How The Pros Do It
Braised Lamb Shanks - How The Pros Do It
Quick Steps Overview: Braised Lamb Shanks Recipe
- Gather all the tools and ingredients required to get started
- Heat oil in a pan on medium high heat
- Add the lamb shanks and sear
- Pour off excess oil
- Add stout beer
- Throw in the fresh herbs and garlic
- Add beef broth and water
- Sauté vegetables and add to the shanks
- Cover and let it cook
- Remove shanks and let them rest
- Strain the broth base and reduce
- Add honey to the broth base
- Cook the shanks in the reduced base
- Throw in 3 cubes of cold butter
- Plate the shanks, pour the sauce, and serve!
Have you ever eaten a dish so good that you dreamed about it? Well, that kind of sums up my relationship with these tender, fall-off-bone braised lamb shanks.
I don’t exaggerate when I say that lamb shanks are the king of all lamb cuts!
Lamb shank, a cut for the shin of the lamb, is one of the most flavorful cuts of lamb. However, the connective tissue, which is also the one responsible for all the flavor, can lead to toughness if not prepared correctly. Don’t worry, I have arrived once again with a lip-smacking recipe for braised lamb shanks, which is not only easy to make but will create the most delicious meal you ever had.
I know braised lamb shanks can sound slightly intimidating, but to be honest, it isn’t. After the shanks have been seared to perfection, the stock pot and the oven do the heavy lifting for you.
One thing to keep in mind is that lamb shanks can get tough, so cooking them low and slow is the best method.
Now that you know what we are going to be talking about today, let’s get straight into it!
1. What is Lamb Shank?
This is a tough cut of meat from the leg of the lamb, shin to be precise. If cooked low and slow, this meat becomes fall-off-the-bone tender and juicy. The lamb shank (also known as foreshank) comes from the front legs and is smaller than the hind shank, which comes from the back legs. The hind shank is much meatier than the foreshank.
Just like all other hardworking muscles, the lamb shank is packed with connective tissue and collagen that requires stewing or braising to break these fibers down.
Typically, the lamb shank is sold in the store already cut, with the center bone intact, and is cooked on the bone. Another reason I love this dish is that it demands very little prep work.
This cut of lamb is fairly inexpensive and often overlooked compared to more easily grilled beef cuts. This is also what makes lamb shanks an affordable option for cooks who love eating lamb but avoid it due to the high price.
While cooking lamb shanks normally requires a lot of patience, our lamb shank recipe will make it much easier.
Now that you know exactly what a lamb shank is and what its texture is like, let’s get to the recipe, but before that, take a look at the list of tools you will need to make your cooking process smooth and hassle-free.
2. Tools You Will Need
While preparing lamb shanks is not a very complex task, you need to keep these tools around as they will ensure your cooking time is efficient.
Stockpot
A 3-quart, 5-quart, or 8-quart stockpot should work well for this dish. You can also go for a bigger stock pot, it depends upon how many people are going to be cooking for.
I recommend using a stockpot for this as there are too many liquids involved and you don’t want the base to splatter everywhere.
A razor-sharp Knife
You are going to need a razor-sharp knife to chop up vegetables and cut through the lamb shank tissues.
For this dish, I recommend you keep a butcher knife or cleaver knife around as they will come in handy in the cooking process.
Cutting board: A sturdy cutting board is required to be able to chop up vegetables and to rest the meat after cooking.
Sauté Pan
Other than a stockpot, I also suggest you keep a sauté pan around because this will come in handy when it’s time for you to sauté the vegetables before adding this to the braising liquid.
Tongs
A reliable pair of tongs will act as an extension of your hands and make it very simple to flip the shanks while searing and to transfer the shanks from the pot to the plate.
Whisk
Keep a whisk around because you are going to need one when it's time to whisk in the butter into the sauce and give it a good mixing.
3. Recipe: Stout Braised Lamb Shanks
Let's jump straight into the recipe. Let me tell you, I have tried cooking lamb shanks in many different ways but this recipe for Stout Braised Lamb Shanks by Chef Nathan Jones has my heart.
Not only is this kickass recipe simple to cook up, but all the braising will also result in tender meat that's falling apart and absolutely delicious!
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Stout Braised Lamb Shanks |
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Cook Time 1 hour 30 mins |
Servings 3 |
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Ingredients |
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Lamb Shanks |
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Ingredients |
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Cooking Instructions |
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Step 1: Gather all the tools and ingredients required to get started |
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Step 2: Heat oil in a pan |
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Step 3: Add the lamb shanks and sear |
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Step 4: Pour off excess oil |
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Step 5: Add stout beer |
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Step 6: Throw in the herbs and garlic |
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Step 7: Add beef broth and water |
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Step 8: Sauté vegetables and add to the shanks |
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Step 9: Cover and let it cook |
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Step 10: Remove shanks and let them rest |
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Step 11: Strain the broth base and reduce |
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Step 12: Add honey to the broth base |
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Step 13: Cook the shanks in the reduced base |
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Step 14: Throw in 3 cubes of cold butter |
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Step 15: Plate the shanks, pour the sauce, and serve! |
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4. Alternate Recipe: Lamb Shanks In The Oven
Here is another banger! This slow cooked lamb shanks recipe is such a simple and delicious way to enjoy lamb shanks. All it requires is a few ingredients, some patience, and an oven.
However, you will need to plan a few hours for this recipe to allow the lamb to slow cook, but I promise, it will be worth it!
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Lamb Shanks for Oven |
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Prep Time 10 mins |
Cook Time 2 hour 35 mins |
Total Time 2 hours 45 mins |
Servings 4 |
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Ingredients |
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Lamb Shanks |
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Ingredients |
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Cooking Instructions |
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Step 1: |
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Step 4: |
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Step 5: |
Note: Resist the temptation to keep checking on the roast by opening the foil again and again. This might cause the meat to get tough. |
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5. Alternate Recipe: Lamb Shanks in the Instant Pot
Here is another way for you to cook up some mouthwatering lamb shanks. For this, you will need the list of ingredients that I add below and an Instant Pot.
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Lamb Shanks for Instant Pot |
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Cook Time 1 hour 25 mins |
Servings 4 |
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Ingredients |
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Lamb Shanks |
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Ingredients |
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Cooking Instructions |
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Step 1: Heat the Instant Pot |
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Step 2: Brown the lamb shanks |
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Step 3: Set it aside |
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Step 4: Saute Onion and Spices |
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Step 5: Deglaze Instant Pot |
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Step 6: Cook the Lamb Shanks |
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Step 7: Taste check and seasoning |
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Step 8: Serve the Instant Pot Lamb Shanks |
Note: This recipe is best made the day before serving.
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6. Nutritional Value for Lamb Shanks
Lamb is a delicious and rich source of protein that contains some very important vitamins and minerals. When enjoyed in moderation, it is a healthy addition to a well-balanced diet. Lamb is relatively lean meat that is packed with nutrition.
A three-ounce cut of cooked lamb provides roughly 25 grams of protein, plus good quantities of potassium and vitamin B-12.
It is also a great source of iron, magnesium, selenium, omega 3, and fatty acids.
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Lamb Shanks |
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Calories |
290kcal |
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Total Fat |
12g |
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Saturated Fat |
3g |
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Carbohydrates |
14g |
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Protein |
31g |
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Cholesterol |
91mg |
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Sodium |
132mg |
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Potassium |
701mg |
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Fiber |
3g |
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Sugar |
5g |
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Vitamin A |
660IU |
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Vitamin C |
19mg |
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Calcium |
60mg |
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Iron |
4mg |
7. Serving Suggestions
Lamb shanks make a hearty meal. Typically, a single shank weighs over a pound and when cooked, can serve 2 people. If you plan on serving the shanks with bone, allow 1 pound shank per person.
You can also cook it ahead of time, remove the meat from the bone and freeze it in the braising liquid. You can later use the frozen lamb shanks for curries, stews, and casseroles. To make your lamb shank stand out, you must serve it with flavors that complement the meat and enhance its flavor. Here are some of my favorite pairings:
Sauces
The tender qualities of lamb make it a natural for sweet-based sauces. The all-time classic companion to lamb is a mint sauce but if that is too basic for you, you can also flair on it by mixing it with cherry or strawberry preserves. Try serving your shanks with just the basic brown au jus from the cooking pot or make a heady gravy from the braising liquid.
Sides
Potatoes are versatile and also one of my favorite sides that complements most protein, even lamb. Garlic mashed potatoes can be made a day prior and re-hydrate with a touch of milk and butter. You can also make some potatoes tossed with olive oil and dry ranch seasoning mix that you can roast beautifully in the oven.
Sautéed or roasted asparagus drizzled with butter also makes a delicious side dish that takes barely any time to prepare. If you are grilling the shanks, also grill an eggplant, some zucchini, peaches, and red onion. Serve this with buttery couscous and your guests will be more than pleased with the meal.
Starters
Given lamb’s natural inclusion with Mediterranean-based recipes, try a simple platter of hummus, pita-triangles, grape tomatoes, brined olives, and roasted peppers. If you want to give your lamb a slightly uptown feel, serve with juicy pear, gorgonzola, and romaine salad tossed with a creamy dressing or blush-wine vinaigrette.
8. Frequently Asked Questions About Lamb Shanks
What cut of lamb is a shank?
Shanks come from the bottom section of the leg, just below the knee. These can be ‘French trimmed’ which is where a small bit of meat is removed from the bone to make the shank look more pleasing.
Is lamb shank a good cut?
Lamb shank is a meaty cut from the lower end of the lamb leg. It is excellent for slow cooking, great value for money, and the bone running through the center adds a lot of flavor to the meat by releasing collagen as the joint cooks and tenderizes the flesh.
Are lamb shanks expensive?
Lamb shank falls among the least expensive cuts of lamb. Only the breast of lamb is likely to sell for less.
What is a lamb shank vs leg of lamb?
The leg of lamb is sold both on the bone and boneless; the latter is more convenient because it makes for easier carving. If you buy a half-leg, you might get the choice of the sirloin or shank half. You must remember that the sirloin half is more tender and the shank half is higher in connective tissue, making it chewier.
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