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.
Slow Cooked Lamb Shanks
Ingredients
- 15 ml Olive Oil
- 4 Lamb Shanks
- 1 Brown (Yellow) Onion Chopped
- 4 Garlic Cloves Crushed
- 2 Carrots Chopped
- 3 Small Potatoes Chopped
- 1 rib Celery Chopped
- 60 g Tomato Paste
- 500 ml Dry Red Wine
- 1 litre Chicken Stock
- 7 g Fresh Thyme Picked & Chopped
- 14 g Fennel Seeds
- 19 g Cumin Seeds
- 5 g Dried Oregano
- 2 Bay Leaves
- 2 Rosemary Sprigs
- Salt & Pepper To Taste
- 200 g Snake or Green beans Trimmed
- 30 ml Hot Water
- 14 g Unsalted Butter
Method
- Preheat oven to 180°C (350°F).
- Heat the olive oil in a large pot over medium-high heat. Once hot, add the lamb shanks and sear until golden all over, turning frequently. Transfer to a plate.
- In the same pan, add the onion, garlic, carrots, potato and celery, and sauté for 5 minutes, stirring frequently. Add the tomato paste, red wine, chicken stock, thyme, whole fennel seeds, whole cumin seeds, oregano, bay leaves and rosemary sprigs, then 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 3½ hours. Carefully remove from the oven.
- Transfer the lamb shanks to a plate. Gently strain and scoop out the vegetables. Pour the sauce into a saucepan and leave the vegetables in the original pot to keep hot.
- Place the saucepan on the stovetop over high heat and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes or until well reduced and thick.
- In the meantime, place a pan on the stovetop over medium-high heat. Add 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 the unsalted butter and seasoning to taste. Sauté 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 lamb sauce reduction.
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
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