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How To make Braised Lamb Shanks
2 tb Olive oil
4 Lamb shanks, about 12 oz ea.
1 md Onion; finely diced
2 md Carrots; finely diced
2 Celery stalks; thinly sliced
1 tb Finely minced garlic
1 1/2 c Dry red wine
1 c Water
1 Lemon; cut in half
1/2 tb Salt
1/2 ts Freshly ground black pepper
PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper. Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side.
How To make Braised Lamb Shanks's Videos
Beer Braised Lamb Shanks
Learn how to make Beer Braised Lamb Shanks in just a few steps.
See the full recipe:
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Lamb shanks! #shorts
Ingredients
- 4 lamb shanks
- 100ml extra virgin olive oil
- 2 tomatoes, chopped
- 2 sprigs rosemary
- 1 head garlic, halved
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 fennel bulb, tops only, chopped (I roast the bottom for a garnish)
- 250ml red wine
- 1L beef stock
- 1 bay leaf
- salt to taste
- flat leaf parsley
- 1 tbsp cornflour to thicken the sauce
- mash to serve
Method
1. Preheat the oven to 150°C.
2. Heat oil in a large frying pan over medium-high heat. Season the lamb shanks then cook until browned on all sides. Remove from the pan and set aside.
3. Add onion and carrot to the same pan and cook until vegetables are developing colour. Remove from the pan and add the rest of the veg followed by the red wine and cook until it has reduced by half.
4. Return lamb shanks to the pan, add beef stock and bay leaf. Bring to a boil.
5. Transfer everything to an ovenproof casserole dish. Cover and bake in a preheated oven for 3 hours or until the lamb shanks are tender.
6. Once cooked, let the shanks rest in the liquid for 20 minutes before removing and setting aside.
7. Pass the cooking liquid through a sieve and reduce until the salt levels are spot on. Then thicken the sauce by dissolving the corn flour in a small amount of water and whisking it into the sauce. Bring back to a simmer and cook for 5 minutes.
8. When ready to serve, simply pop the shanks back into a 180°C oven for 8-10 minutes or until piping hot.
9. Serve on mash potato and garnish with some roasted fennel and parsley.
10. Enjoy!
How to cook Lamb Shanks - In the Oven - Recipes by Warren Nash
Bored of the usual leg of lamb on a Sunday afternoon? Check out my best lamb shank recipe, showing you how to cook it in the oven along with a lovely, glossy sauce as well.
Read my directions on how to cook Lamb Shanks on my website:
This can also be done in the slow cooker by transferring the Lamb from the casserole instead of cooking them in the oven.
Remember to like my channel for more recipes, cooking guides and collaborations here:
Ingredients (Serves 2 | Prep time: 25m Cooking time: 125m | 613 calories & 27g fat p/serving):
- 2 Lamb Shanks
- 2 tbsp Tomato Puree
- 2 Onions
- 2 Garlic Cloves
- 2 Carrots
- 2 Sprigs of Rosemary
- 1 Beef stock cube
- 1 tbsp Plain Flour
- 200ml Red Wine
- Oil (to fry)
How To Make Melt In Your Mouth Lamb Shanks
This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Recipes:
Easter Lamb Shanks
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Chili Cheese Burgers
Martini’s
Mushroom Risotto
PATREON:
Lamb Shanks Italian Style, How to Braise Lamb Shanks in a Dutch Oven
One of my favorite all time items to not only eat but also to prepare. In this video you will see just how easy this majestic Italian style Lamb Shank is to prepare.
Ingredients:
2 Lamb Shanks
1 Onion Diced
2 Stalks Celery Diced
2 Carrots Diced
2 Tomatoes Large Diced
2 Cups Tomato Sauce
2 Cups Red Wine
1.5 Cups Beef or Chicken Stock
Salt and Pepper to Taste
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Oregano
2 Sprigs Fresh Thyme
4 Cloves Garlic Minced
Your favorite Mashed Potatoes or Creamy Polenta enough for 2 portions
Lamb Shanks | The Golden Balance
#shorts
Lamb Shanks ????
4 Lamb Shanks
Rub down with oil
Season with:
1 tsp cardamom
1/2 tsp all spice
1 tsp turmeric
1 tsp paprika
1 tsp onion & garlic
Salt to taste ( I did 2 tsp )
1 large onion
4-6 cardamom pods
1 bay leaf
1 cinnamon stick
8-10 pimento seeds
Pressure cook on high for 40-50 minutes
You can also do this on the stove top, bring to a boil and drop to a simmer (I’d say at least 2-4 hours)
Rice:
2 cups basmati rice
3 cups lamb stock
1 tsp saffron
1 tsp salt
Salsa:
Bunch of cilantro
6 cloves raw or cooked garlic
1/4 cup olive oil
1 tomato
3 Serano peppers (depends on your preference)