Looking to impress your guests with a truly decadent and indulgent dish? Look no further than Braised Lamb Shanks! This classic and elegant recipe is a true masterpiece of slow-cooking, featuring tender and succulent lamb shanks that have been simmered in a rich and savory sauce. Even if you’re hosting a special occasion or just want to treat yourself to a luxurious meal, this Braised Lamb Shanks recipe will delight your taste buds and leave you feeling all satisfied and content. So get ready to savor the flavor of melt-in-your-mouth lamb shanks that will take your culinary skills to the next level!
What Is The Best Cut Of Lamb For Lamb Shanks?
The best cut of lamb for lamb shanks is the lower part of the leg which is meaty, tender and flavorful.
Should I Brown The Lamb Shanks Before Cooking?
Yes, it is recommended to brown the lamb shanks before cooking as it adds flavor and creates a nice crust.
What Are Some Good Side Dishes To Serve With Lamb Shanks?
Some good side dishes to serve with lamb shanks include roasted vegetables such as carrots, potatoes, and parsnips, mashed potatoes, polenta, or a green salad.
Can I Make Lamb Shanks In A Slow Cooker?
Yes, lamb shanks can be made in a slow cooker. Simply brown the shanks first, then add them to the slow cooker with vegetables, herbs, and a liquid such as broth or wine. Cook on low for 6-8 hours.
How Can I Make Lamb Shanks More Tender?
To make lamb shanks more tender, consider marinating them overnight or braising them in a flavorful liquid for several hours. Cooking the lamb shanks slowly and at a low temperature will also help to tenderize the meat.
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Braised Lamb Shanks
- 2 tbsp olive oil
- 2(12-ounce) lamb shanks
- ¼ large yellow onion chopped
- 3 cloves garlic minced
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 1 tsp ground cumin
- 1 tsp paprika
- as required salt and ground black pepper
- 3 cups chicken broth
- 2 bay leaves
- Preheat your oven to 325 ºF.
- In an ovenproofpan, heat oil over medium-high heat and cook the lamb shanks for approximately3-4 minutes, flipping once halfway through.
- With a slottedspoon, transfer the shanks onto a plate.
- In the same pan,add onion, garlic, spices, and salt and cook for approximately 40-60 seconds.
- Add the cookedshanks, broth, and bay leaves and cook until boiling.
- Immediately, coverthe pan and transfer into the oven.
- Bake forapproximately 2¼ hours, flipping the shanks after every 45 minutes.
- Remove the lid andbake for approximately 20 more minutes.
- Remove the panfrom oven and discard the bay leaves.
- Serve hot.