Cooking lamb shanks is truly a rewarding experience for any chef, as it results in tender, flavourful meat that is perfect for a comforting meal. The recipe below will guide you through the steps to create a mouth-watering dish that will impress your family and friends. Remember to take your time and follow the instructions closely to ensure that your lamb shanks turn out perfectly. From seasoning to slow cooking, this recipe will showcase the delicious flavours of the lamb shank in a way that will leave everyone at the table satisfied and impressed. Enjoy the process of cooking this delightful dish and savour every bite of the tender, flavourful meat.
Lamb Shank Recipe
Equipment
- 1 Heavy-based casserole dish
- 1 Sharp knife
- 1 Chopping board
- 1 Wooden spoon for stirring
Ingredients
- 4 Lamb shanks
- 2 tbsp Olive oil
- 2 Whole onions, chopped
- 4 Garlic cloves, minced
- 2 Carrots, sliced
- 2 Celery sticks, sliced
- 400 g Tinned tomatoes
- 500 ml Beef stock
- 2 tbsp Tomato purée
- 2 2 Sprigs fresh rosemary
- 2 Sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Pre heat the oven to 160°C (140°C fan) or gas mark 3.
- Season the lamb shanks with salt and pepper.
- In a large ovenproof casserole dish, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
- In the same dish, add the onions, garlic, carrots, and celery. Cook for about 5minutes until the vegetables begin to soften.
- Stir in the tinned tomatoes, beef stock, tomato purée, rosemary, and thyme. Bring to a simmer.
- Return the lamb shanks to the dish, ensuring they are mostly covered with the sauce.
- Cover the casserole dish with a lid and place it in the oven. Cook for 2 to 2.5 hours or until the lamb is tender and falling off the bone.
- Once cooked, remove from the oven and check seasoning. Adjust with salt and pepper if necessary.
- Serve the lamb shanks with mashed potatoes or crusty bread to soak up the delicious sauce. Enjoy your meal!
Notes
Choosing the Ideal Lamb Shank
Selecting the right lamb shank is essential for achieving the best results in your dish. Look for lamb shanks that display a vibrant pink colour, indicating freshness, and ensure there is a good layer of fat, which adds flavour during cooking. It’s important to choose shanks that are evenly sized to ensure they cook uniformly. Ensure the lamb shanks you pick are free from any strong odours, as this could indicate the meat is not fresh. Also, inspect the packaging for any signs of damage or leaks. High-quality shanks should have a firm texture and a pleasant, mild scent. By taking the time to choose the perfect lamb shank, you set the foundation for a delicious and satisfying meal. The quality of the meat plays a significant role in the final taste and texture of your dish, making this step a crucial part of the cooking process.Suggestions for Serving
Pairing your lamb shank with the right side dishes enhances the overall dining experience. Creamy mashed potatoes make an excellent choice, as their smooth texture complements the tender lamb and absorbs the rich sauce. Alternatively, a buttery polenta offers a delightful contrast and adds a touch of rustic charm to your plate. If you’re looking for a lighter option, consider serving the lamb shank with a zesty salad, which provides a refreshing balance to the rich flavours. Steamed green beans or asparagus are also wonderful choices, bringing a touch of brightness and crunch to the meal.
When plating, place the lamb shank on a bed of your chosen side, allowing the sauce to pool around the edges. Drizzle the lamb with the aromatic sauce from the casserole dish, ensuring each bite is infused with flavour. A sprinkle of freshly chopped herbs, such as parsley or thyme, can add a vibrant splash of colour and an additional layer of taste.
For a touch of indulgence, a basket of warm, crusty bread can be an excellent accompaniment, perfect for mopping up the delicious sauce.
Storing and Warming Leftovers
Leftover lamb shank can be just as delicious the next day if stored and reheated properly. Start by allowing the lamb to cool to room temperature before transferring it to an airtight container. This step prevents condensation from forming inside the container, which can make the meat soggy. Store the container in the refrigerator, where it will keep for up to three days.
When it comes time to reheat, gentle methods work best to maintain the lamb’s tenderness and flavour. Place the lamb shank in a saucepan and add a splash of water or stock. This extra liquid helps keep the meat moist as it warms. Heat over a low flame, occasionally turning the meat to ensure even warming. Covering the saucepan with a lid can also help retain moisture.
For those who prefer using a microwave, place the lamb in a microwave-safe dish and cover it with a microwave-safe lid or cling film with a few holes poked in it. Reheat on a medium setting in short intervals, checking the meat frequently to avoid overcooking. Adding a little liquid to the dish before microwaving can also help maintain moisture.
If you have a larger amount of leftovers, consider repurposing them into a new dish. Shredded lamb shank can be added to stews, soups, or even used as a filling for sandwiches and wraps. This not only reduces waste but also offers a tasty twist on your original meal.
Proper storage and reheating techniques ensure that your lamb shank remains as delightful as when it was first cooked, allowing you to enjoy the rich flavours and tender texture once again.