Tender & Melt In Your Mouth Slow Cooked Lamb Shanks.
WHERE’S THE LAMB SAUCE?!! These slow-cooked lamb shanks are up there with the best recipes around, and to be honest, this recipe is easily one of the most flavoursome on this channel, SO FAR! Learn how to make these delicious slow-cooked lamb shanks that require no special equipment, just simple everyday techniques. This lamb shank recipe is easy to follow and requires everyday ingredients with no fuss. Please enjoy.
Ingredients
- 1 Tbsp (20ml) - Olive Oil
- 4 - Lamb Shanks
- 1 - Brown (Yellow) Onion, Roughly Chopped
- 4 - Garlic Cloves, Crushed
- 2 - Carrots, Roughly Chopped
- 3 - Small Potatoes, Roughly Chopped
- 1 - Celery Rib, Roughly Chopped
- 2 Tbsp (60g) - Tomato Paste
- 2 Cups (500ml) - Shiraz Red Wine (Don't use expensive wine)
- 4 Cups (1 Litre) - Chicken Stock
- 7g (0.25oz) - Thyme, Roughly Chopped
- 1 1/2 Tbsp (14g) - Whole Fennel Seeds
- 2 Tbsp (19g) - Whole Cumin Seeds
- 1 1/2 Tbsp (2g) - Dried Oregano
- 2 - Dried Bay Leaves
- 2 - Rosemary Sprigs
- Seasoning To Taste
- 200g (7.05oz) - Snake Beans or Green Beans, Stems Removed
- 2 Tbsp (40ml) - Hot Water
- 1 Tbsp (14g) - Unsalted Butter
Instructions
- Preheat oven to 180°c-350°f.
- Heat the olive oil in a large pot over medium-high heat. Once hot, add in the lamb shanks and sear until golden all over, turning frequently. Transfer to a plate.
- In the same pan, add in the onion, garlic, carrots, potato and celery, saute for 5 minutes, stirring frequently. Add in the tomato paste, red wine, chicken stock, thyme, whole fennel seeds, whole cumin seeds, oregano, bay leaves & place the lamb shanks back in, including any juices that have accumulated on the plate. Mix well.
- Bring to a boil, place on a lid and transfer the pot to the oven. Braise for 3 ½ hours. Carefully remove from the oven.
- Transfer the lamb shanks to a plate. Gently strain & scoop out the vegetables. Pour the sauce into a saucepan and leave the vegetables in the original pot to keep hot.
- Place the saucepan onto the stovetop over high heat & bring to a boil. Reduce heat to medium-low and simmer for 25 minutes or until well reduced and thick.
- In the meantime, place a pan onto the stovetop over medium-high heat. Add in the snake or green beans. Pour in the hot water and simmer until the beans start to soften and the water is nearly evaporated. Add in the unsalted butter and seasoning to taste. Saute for 1-2 minutes or until cooked through and buttery.
- Serve the lamb shanks on top of the beans, serve with the lamb vegetables and top with the amazing lamb sauce reduction.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Lamb Shanks Storage Instructions
This recipe can be stored in the fridge for up to 4 days and in the freezer for up to 3 months in an airtight container. You also have the option to keep the sauce separate or store it with the lamb. If stored separately, it can be frozen for up to 6 months.
Lamb Shanks Reheating Instructions
To reheat, place the lamb in a pan over medium-high heat with the sauce and heat gently for 10-12 minutes or until the lamb is hot in the centre. It can also be reheated in the microwave, but out of respect to a dish such as this one, it’s not recommended.
Watch How To Make The Recipe
Did You Like This Slow Cooked Lamb Shanks Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
I’m trying this recipe for the fist time in a few days, but will be using 2 shanks. The recipe calls for 4. Should I use the same amount of ingredients or cut them in half. I don’t want the spices and liquid to overpower the lamb too much. Does this matter?
Thanks.
Marilyn K.
Hi Marilyn. It’s up to you if you’d like more sauce or not. The sauce in this recipe is amazing so id recommend keeping the sauce amount the same. If you don’t want any extra sauce, you can easily half the recipe.