Lamb shank is from the shin of the lamb and is a very flavorful piece of meat. It is a strong hard-working muscle, which means it takes longer to break down. Therefore, if not cooked correctly, lamb shank can be tough cuts of meat. The best way to cook it would be slow and on low heat until the meats fall off the bones. Either on the stovetop, oven, or slow cooker. Another option is pressure cooking in an instant pot or pressure cooker. This recipe can be modified for all types of cooking methods and I will provide the details for you in the notes.

Step-by-step: Lamb shank recipe

Preheat the oven to 325°F / 165°C / Gas Mark 3. Prep – Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry.Pro tip – The shanks must be dry. Otherwise, they will stew instead of sear. Time permitting, I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out. Season – Generously season the shanks on all sides with salt, pepper, paprika, and coriander powder.Pro tip – You can tie each shank with kitchen twine to hold the meat to the bone so they do not fall apart during cooking. I did not do this today as you can see in the video.

Sear – Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside.Pro tip – Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.

Saute

Saute – In the same pan, add the remaining oil and saute the onion, carrots, celery, and garlic.Pro tip – Don’t make haste. Keep the heat on medium and let the onions sweat and the veggies get some caramelization. This will add so much flavor to the dish. Gravy – Next, add the flour and combine well. Followed by the balsamic vinegar, tomato paste, bay leaves, thyme, rosemary, cinnamon, and oregano. Saute for another minute. Then, add the red wine and return the shanks to the pan. Bring to a boil and let simmer for two minutes on medium to high. Then add the broth and ensure the shanks are well tucked under.Pro tip – We want to boil the red wine for just two minutes to cook out some of the alcohol. They must be almost submerged under the cooking liquid so they cook evenly.

Oven

Oven – Cover the pan with aluminum foil and transfer it to the oven on the middle rack. Cook covered for 2 to 3 hours or until fork-tender.Pro tip – I am using aluminum foil. But, if using a dutch oven you can also cover it with its own lid. Garnish – When done garnish with chopped parsley before serving.

Frequently asked questions

Braised Lamb in Red WineMini Lamb Pot Pies or Lamb Pot Pie with BiscuitsBaked Leg of lamb, Roasted Leg of Lamb, Boneless leg of lamb or Lamb shoulder with red wineBalsamic Lamb chops or Grilled lamb chopsSee more lamb recipes

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