These braised lamb shanks are slow-cooked in the oven with red wine gravy. A delicious and simple recipe that needs only 20 minutes to prep and 2 hours to cook. Served over mashed potato and sides for a complete meal.
4 - 6(1kg)Lamb Shankstrim of excess fat
½cupCarrots chopped finely4
½cupCelery chopped finely
2tablespoonFlour(all-purpose or gluten-free)
2tablespoonBalsamic vinegar(or white vinegar)
2cups(473ml)Red wine(Pinot Nori, Chianti, Merlot)
2cups(473ml)Broth (chicken or vegetable)
2tablespoonParsleychopped (for garnish)
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Preheat the oven at 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 tablespoon 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.
2 tablespoon Oil
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 to get some caramelization. This will add so much flavor to the dish.
1 large Onion, ½ cup Carrots, ½ cup Celery, 1 cloves Garlic
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 - Cover the pan with aluminum foil and transfer it to the oven on the middle rack. Cook covered for 1 ½ to 2 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.
2 tablespoon Parsley
Cook the lamb shanks only when completely thawed or it will cook unevenly
A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker and cook for 6 to 8 hours on low.
When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
Do not skip on searing the meat as this will add a nice depth of flavor from the caramelization achieved.
If you have excess moisture in the finished dish - you can remove the meat from the pan. Then cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't overcook the meat.
Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat
If you need to thicken the gravy further - combine a teaspoon of cornstarch with ¼ cup water. Add this slurry to the pan and bring it to a boil until it thickens to the consistency you want.
Stovetop Lamb Shanks
To cook the lamb shanks on the stovetop
Follow all the processes as above but instead of covering with a foil and transferring it to the oven. Cover and continue to cook on low for 2 hours.
Make sure to stir every 15 to 20 minutes making sure there is enough braising liquid. If necessary add ¼ to 12 cup water as needed
The lamb shanks on the stovetop can take between 1.30 to 2.5 hours of cooking depending on the heat.
Garnish with chopped parsley
Slow cooker Lamb Shanks
To cook the lamb shanks in a slow cooker.
Sear the meat on the stovetop and transfer it to the slow cooker.
To the same pan, saute the veggies until tender then, add the flour and other ingredients except for the broth.
Boil the red wine for two minutes then transfer to the slow cooker over the shanks.
Top with the broth and any other ingredients.
Cover and cook on low for 6 to 8 hours or until fork-tender.
Garnish with chopped parsley
Instant pot Lamb Shanks
To make lamb shanks in the instant pot
Follow the same process but in the instant pot using the saute function.
Once you add the broth, set the instant pot to manual mods.
Cover the lid and close the valve. Pressure cook for 30 minutes on high.
After cooking allow the pressure to release naturally (8 to 10 minutes)
Put the instant pot back on saute and cook until the sauce thickens. (if necessary take the shanks out from the pot to prevent overcooking)
Garnish with chopped parsley.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you