Best Slow Cooked Lamb Shanks Recipes

SLOW COOKED LAMB SHANKS IN RED WINE

Steps:

• Preheat oven to 325 F degrees.
• Season the lamb shanks with salt and pepper.
• In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
• In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
• Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
• Pour the wine mixture over the lamb shanks; top up with water if needed.
• Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
• Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
• Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
• Serve up on individual plates and enjoy.

SLOW-COOKED LAMB SHANKS AND TOMATOES

Steps:

• Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
• Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

SPICED SLOW-COOKED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
• Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.

SLOW COOKED MOROCCAN LAMB SHANKS

Steps:

• Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
• Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
• Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
• Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
• About 10 Min's before the end of cooking, add apricots, stir to combine.
• Remove shanks and cover with foil to keep warm.
• Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
• I served ours over couscous and poured the sauce around the dish.

SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT

Steps:

• Preheat oven to moderately slow (160c).
• Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
• Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
• Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
• Uncover and cook a further hour or until meat is almost falling off the bone.
• Stir parsley through and serve over mashed potatoes with green vegetables if desired.

SLOW COOKED LAMB SHANKS AUSTRALIAN STYLE

Steps:

• Sweat the onions in oil an ovenproof casserole or crockpot.
• Add carrot, parsnip, celery and mix.
• Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.
• Place the coated shanks in the casserole or pot on top of the vegetables.
• Combine stock and wine and pour around the shanks covering them completely.
• Place Rosemary, Bay and Mint on top of the meat.
• Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.
• Top up with stock or wine if necessary.
• To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.

SLOW COOKED LAMB SHANKS (SECO DE CHIVO)

Steps:

• Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
• Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
• Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.

SLOW COOKED LAMB SHANKS

Steps:

• In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through the mixture to coat and shake off any excess.
• Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on both sides. Remove from the pan and keep warm.
• In the same pan, saute the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil.
• Reduce the heat, cover and cook until the shanks are tender and the sauce is thick, about 2 hours.

SLOW COOKED LAMB SHANKS IN RED WINE SAUCE

Steps:

• Preheat the oven to 350F/180C.
• Pat the lamb shanks dry and sprinkle with salt and pepper.
• Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
• Remove lamb onto a plate and drain excess fat (if any) from the pot.
• Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
• Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
• Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
• Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
• Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
• Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender (use 2 forks) - if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
• Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
• Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste.
• Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

SLOW COOKED LAMB SHANKS WITH SOFT POLENTA

Steps:

• Preheat oven to 160°C(315°F). Heat oil in a heavy-bottomed casserole dish. It should be big enough to fit the shanks in a single layer. Lightly dust the shanks in the flour and brown in casserole dish. Remove from dish.
• Add onion and cook gently for a few minutes. Stir in garlic, celery, carrot and parsnip. Pour in wine and let come back up to heat, about 1 minute. Return the shanks to the dish. Add the stock, passata herbs and orange peel. Cover and bake for 2 hours or until shanks are tender.
• Gently remove the shanks from the dish and arrange on a warm serving plate. Spoon the vegetables and gravy over the shanks. Discard herbs. Serve with the polenta.
• Polenta: Bring the stock and water to the boil. Slowly rain in the polenta, stirring constantly. Reduce heat and simmer over low heat for 5-6 minutes or until mix starts to leave the side of the pot. Remove from heat, add butter and season with salt and pepper. Spoon into a warm serving dish.