Lamb Shanks
Lamb shank isn't the sexiest cut of lamb, but slow braising it transforms it into something otherworldy. This is so good, you really don't even need a knife to eat this -- it's fork tender and the meat just falls off the bone. The key to a good braised lamb shank is to cook it low and slow, and in the spices. In my opinion, lamb is not complete without cumin, and the cumin and rosemary in particular build a wonderful flavor profile for the lamb. And the braising liquid, with all the rendered connective tissue and flavor, makes for an incredible sauce. This dish is fairly straightforward, super scalable, and great for a party. Serve it over a starch of some sort with a side salad, and you have such a satisfying meal.
Active Time: 1 hr
Total Time: 4 hr
Ingredients
> lamb shanks (4, ~3-4 lb)
> carrot (2, roughly chopped)
> onion (1, roughly chopped)
> celery rib (1, roughly chopped)
> garlic cloves (5, smashed)
> red wine (500ml)
> tomato paste (2 tbsp)
> chicken stock (4 cups, or enough to submerge the lamb shanks entirely)
> cumin seeds (2 tbsp)
> fennel seeds (1.5 tbsp)
> bay leaves (2)
> rosemary (2 sprigs)
> dried oregano (1.5 tbsp)
> thyme (7g, roughly chopped)
> salt, pepper to taste
Instructions
1. Pat dry the lamb shanks, and generously season all sides with salt and pepper.
2. In a large heavy-bottom pan, sear the lamb shanks over high heat. Do not overcrowd the pot -- sear the shanks in multiple batches if necessary. Set aside.
3. In the same pot over medium to medium-high heat, saute onions, celery, and carrots for several minutes, or until slightly softened. Add garlic and cook for another minute or two.
4. Add the tomato paste, red wine, chicken stock, cumin seeds, fennel seeds, bay leaves, rosemary, oregano, and thyme. Adjust the seasoning with salt and pepper if needed. Mix well. Then add back the lamb shanks and bring up to a simmer.
5. Gently cook the lamb shanks over low heat over a light simmer for several hours until fork tender, ~2.5-3 hours worked well for me.
6. Reduce the braising liquid to form a sauce by pouring the braising liquid into a saucepan over a sieve. Then reduce the braising liquid over high heat until it reduces by about 2/3, or it's slightly thick. This should take around 20m or so.
7. Serve the lamb shank over your side dish of choice, drizzle with some of the sauce, and enjoy!
Notes/Tips:
> The exact ingredient amounts don't really matter that much. I referenced this recipe: https://www.youtube.com/watch?v=ZiynakMxs9o&t=331s.
> Add just enough chicken stock to fully submerge the lamb shanks. You may need to add a bit less or a bit more, depending on the shape / size of your lamb shanks.
> Be careful not to over-season the braising liquid, or overreduce the sauce. Otherwise, you'll likely end up with an overly salty sauce. Alternatively, you could consider adding a bit of flour and cooking it into the vegetables before adding all the liquids; this will help the braising liquid thicken a bit more.