Braised Lamb Shanks
Braised Lamb Shanks are the absolute fall of the bone, juicy, succulent and fool proof way to cook the lamb shanks. With an immersion blender, you can turn the braising liquid into a luscious gravy that drenches the meat adding more flavor and richness to the lamb shanks!
Ingredients
Lamb
- 10 pieces of American Lamb shanks bones trimmed to fit the pan
Spice Blend:
- 1 1/2 teaspoon each salt and pepper
- 2 teaspoons chilli flakes optional
- 1 Tablespoon Oregano
- 1 Tablespoon onion powder
Braising:
- 1/4 cup unsalted butter divided
- 2 onions grated and water removed
- 6 garlic cloves minced
- 1/2 tablespoon whole peppercorns
- 1/2 teaspoon whole coriander seeds optional
- 1 large cinnamon stick
- 3 fresh bay leaves
- 3 sprigs fresh rosemary
- 1/2 cup crushed tomatoes
- 6 -8 cups stock wine is added as part of the total liquid
- 1/4 cup pomegranate molasses or balsamic reduction
To Serve:
- Mashed Potatoes
- Orange Zest
- Fresh Rosemary
- Freshly cracked pepper
- Chilli flakes
Instructions
-
Season the lamb with the spice blend on all sides.
-
Preheat a heavy duct oven pan—at least 7 quart on medium high heat and add in 2 tablespoon of butter.
-
Start by adding the seasoned lamb shanks in two batches to avoid over crowding the pan.
-
You need to get a nice golden sear on each lamb shank, so allow this step to take time. You’ll need about 3 minutes per side for each lamb shank to be golden, and at that point you’ll remove it and continue adding more shanks to the pan as long as they’re in a single layer.
-
Once all shanks are done and seared, you’ll use the same pan to proceed with braising.
-
Add in the remaining amount of butter to the pan, and add in the grated onion.
-
Cook the onion for 3 minutes before adding in the garlic and cooking it for a minute.
-
Then add the remaining sauce ingredients and turn the heat up to bring it to a boil. Now you’ll add the lab shanks back to the pan and cover the pan.
-
Drop the heat to medium low and cook the lamb shanks on a gently simmer for about 2 hours, making sure to flip the shanks half way to distribute the heat.
-
The shanks should be tender when pierced with a fork, at that point it’s ready. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest
-
Remove the shanks along with other tough pieces of whole spice and herb stalks and the bay leaves.
-
Allow the sauce to boil for 3-4 minutes to thicken slightly.
-
Use an immersion blender for easy clean up, or a blender if you don’t have access to an immersion blender. Blend the sauce into a smooth and luscious gravy.
-
Serve the lamb shanks over mashed potatoes, drizzled generously with the gravy,
-
Finish off with fresh rosemary an orange zest, some freshly cracked pepper and chilli flakes if you prefer.
-
ENJOY!!
Recipe Video
Recipe Notes
Braised Lamb Shanks Tips:
- Ask for American lamb when you’re buying lamb. Supporting local ranchers, having the freshest lamb on your table and enjoying a meal with quality lamb is what you get when buying American Lamb!
- Lamb shanks can be huge and bulky when you think of fitting them in to you pan. You can ask the butcher to trim off the bone to make room in your cooking pan.
- An instant pot or slower cooker works great for braising lamb shanks too and making this recipe. You’ll need to adjust cooking times.
- If you’re looking to oven roast lamb shanks—try these other recipes on the website:
- Cook the lamb shanks long enough for them to fall apart while still holding on to the bone. This takes around 2 hours on low heat for about 8-10 shanks in a large 7 quart dutch oven pan.
- You can add an extra half an hour or so, depending on your stove and how heavy your pan is.
- The gravy is a by product of the braising process, so no extra step is required except removing any tough pieces of herbs and whole spice from the sauce.
- An immersion blender is best to blend the sauce into a gravy, however a regular blender works just as well—it’s just more clean up.
- The pomegranate molasses adds a rich sweetness and tang to the sauce, but if you can’t find it then subset with a balsamic reduction.
- The final garnish of fresh rosemary and orange zest is optional, but adds a bright and sweet finish to the lamb shanks.
- Leftovers of this recipe make the GREATEST sandwiches with gravy, melted cheese and panini pressed—SO GOOD!!!
Frequently Asked Questions (FAQs)
Q. What do you serve with braised lamb shanks?
Braised lamb shanks are usually served on a bed of mashed potatoes. But if you want, you can use sweet potatoes or cauliflower mash too. And if you want to pair it with another dish, you can go for rice pilaf, green beans, mushrooms, or any type of salad.
Q. How to thicken the sauce for the braised lamb shanks?
The easy way to thicken the sauce is to simmer it for 8 to 10 minutes until it becomes thick and glossy. But if you’re in a rush, you can make a slurry using cornstarch and a little sauce and pour it into the pot while stirring continuously. Simmer for a couple of minutes until you get the desired consistency.
Q. How to store leftover lamb shanks?
You can store the leftover lamb shanks in an airtight container in the fridge for up to 3 days and in the freezer for 3 months. When ready to serve, just reheat them in the oven.
Q. What happens if you overcook the lamb shanks?
Usually, you should stop braising the lamb shanks once they have turned golden brown on both sides. However, if you overcook them, they might turn out a bit darker and lose their moisture and tenderness.
Q. Can we add vegetables to the sauce other than onions?
Yes, you can definitely add more vegetables to the sauce, including carrots, celery, turnips, parsnips, and tomatoes.
Q. What about red wine?
You can add dry red wine and stock to make a robust sauce with amplified flavors. If you want to add red wine to the sauce, use good-value wine like Pinot Noir, Cabernet Sauvignon, Merlot, or Malbec.