5 Best Lamb Shank Recipes

delicious lamb shank recipes

If you're looking to impress your family or just want to treat yourself, lamb shanks are where it's at! These tender cuts of meat can be transformed into mouthwatering dishes, and trust me, you won't want to miss out. From classic braises to spicy Moroccan twists, there's a flavor for everyone. Ready to plunge into some delicious lamb shank recipes that'll make your taste buds dance? Let's get cooking!

Classic Braised Lamb Shanks

Classic Braised Lamb Shanks is a comforting and hearty dish perfect for a cozy dinner. Slow-cooked to tender perfection, lamb shanks become infused with rich flavors from aromatic herbs and vegetables. This recipe highlights the simplicity of braising, allowing the ingredients to meld together beautifully while producing a succulent meal that will impress your family and friends.

Ingredients:

  • 4 lamb shanks
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 2 cups beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Fresh parsley, for garnish

Cooking Instructions:

Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat and brown the lamb shanks on all sides, about 5-7 minutes total. Remove the shanks and set aside.

In the same pot, add the chopped onion, carrots, celery, and garlic, sautéing until softened, approximately 5 minutes.

Pour in the red wine, scraping up any browned bits from the bottom, and let it simmer for a few minutes. Stir in the broth, tomato paste, thyme, rosemary, and bay leaves.

Return the lamb shanks to the pot and guarantee they're submerged in the liquid. Cover the pot and transfer it to the oven, braising for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Extra Tips:

For the best flavor, consider marinating the lamb shanks overnight with some garlic, herbs, and a splash of wine before cooking. This will improve the richness of the dish.

Additionally, feel free to customize the vegetables based on what you have on hand, such as adding mushrooms or parsnips.

To serve, pair the braised lamb shanks with creamy mashed potatoes or polenta to soak up the delicious sauce, and garnish with fresh parsley for a touch of brightness. Enjoy your meal!

Mediterranean-Style Lamb Shanks

savory lamb shanks recipe

Mediterranean-style lamb shanks are a delightful dish that brings together the rich flavors of the region with tender, slow-cooked meat. This recipe features aromatic herbs, vibrant vegetables, and a touch of red wine, all simmered to create a luscious sauce that complements the lamb beautifully. Perfect for a cozy dinner or a special occasion, these lamb shanks will impress your guests and tantalize your taste buds.

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Ingredients

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 can (14 oz) diced tomatoes
  • 1 cup red wine
  • 2 cups chicken or beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • Zest of 1 lemon
  • Chopped fresh parsley for garnish

Cooking Instructions

Preheat your oven to 350°F (175°C). In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

Season the lamb shanks with salt and pepper, then brown them on all sides in the pot, about 8-10 minutes. Remove the shanks and set aside.

In the same pot, add the onion, garlic, carrots, and celery, cooking until softened, about 5 minutes. Stir in the diced tomatoes, red wine, broth, tomato paste, rosemary, thyme, and lemon zest.

Bring the mixture to a simmer, then return the lamb shanks to the pot, ensuring they're submerged in the liquid. Cover the pot and transfer it to the oven, cooking for 2.5 to 3 hours, or until the lamb is tender and falls off the bone.

Once done, remove from the oven and let it rest for a few minutes before serving.

Extra Tips

For the best flavor, consider marinating the lamb shanks overnight with olive oil, garlic, and herbs before cooking. This will improve the overall taste and tenderness of the meat.

If you prefer a thicker sauce, you can remove the shanks once they're done and let the sauce simmer uncovered on the stove for a few minutes until it reduces to your desired consistency.

Serve the lamb shanks over creamy polenta, mashed potatoes, or with crusty bread to soak up the delicious sauce, and don't forget to garnish with fresh parsley for added color and flavor.

Moroccan-Spiced Lamb Shanks

Moroccan-spiced lamb shanks are a delightful and aromatic dish that will transport your taste buds to North Africa. The combination of warm spices, tender meat, and vibrant vegetables creates a comforting meal that's perfect for special occasions or a cozy dinner at home. This recipe allows the lamb shanks to braise slowly, absorbing the rich flavors of the spices and creating a melt-in-your-mouth experience.

Ingredients:

  • 2 lamb shanks
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken or beef broth
  • 1 cup dried apricots, chopped
  • 1 cup chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
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To prepare the Moroccan-spiced lamb shanks, preheat your oven to 325°F (160°C). In a large, heavy oven-safe pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper and brown them on all sides in the pot, about 4-5 minutes per side. Remove the shanks and set them aside.

In the same pot, add the diced onion and minced garlic, sautéing until the onion is soft and translucent. Stir in the cumin, coriander, smoked paprika, cinnamon, ginger, and cayenne pepper, cooking for an additional minute until fragrant.

Next, add the diced tomatoes, broth, dried apricots, and chickpeas. Return the lamb shanks to the pot, ensuring they're submerged in the liquid. Bring to a simmer, then cover and transfer to the oven. Braise for 2-2.5 hours, or until the lamb is tender and falling off the bone.

For ideal flavor and tenderness, consider marinating the lamb shanks in the spice mixture for a few hours or overnight before cooking. This will help infuse the meat with the Moroccan spices.

Additionally, you can serve the lamb shanks over a bed of couscous or with crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for an extra burst of color and flavor. Enjoy your culinary journey to Morocco!

Red Wine and Rosemary Lamb Shanks

savory lamb shanks recipe

Red Wine and Rosemary Lamb Shanks are a deliciously comforting dish perfect for a cozy dinner. The tender lamb shanks are braised in a rich sauce made with red wine, fresh rosemary, and aromatic vegetables, resulting in a meal that's full of deep flavors and lovely aromas.

This dish pairs wonderfully with creamy mashed potatoes or rustic bread to soak up the savory sauce.

Ingredients:

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups red wine (preferably a full-bodied variety)
  • 2 cups beef or lamb stock
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf

Cooking Instructions:

Preheat your oven to 350°F (175°C).

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, and sear them in the hot oil until browned on all sides, about 6-8 minutes. Remove the shanks and set aside.

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In the same pot, add the onion, carrots, celery, and garlic, cooking until softened, about 5 minutes. Stir in the red wine, scraping up any browned bits from the bottom of the pot.

Return the lamb shanks to the pot, along with the stock, tomato paste, rosemary, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

Extra Tips:

For even more depth of flavor, consider marinating the lamb shanks in the red wine, garlic, and herbs overnight before cooking. This will infuse the meat with additional taste.

Also, feel free to add other root vegetables like potatoes or parsnips to the braising liquid for a heartier dish.

Finally, don't rush the cooking process; low and slow is key to achieving perfectly tender lamb shanks. Enjoy your delicious meal!

Asian-Inspired Lamb Shanks

Asian-inspired lamb shanks are a delightful fusion of rich flavors and tender meat, perfect for a comforting meal. The slow-cooking method guarantees that the lamb shanks become fall-off-the-bone tender while absorbing the aromatic spices and sauces typical of Asian cuisine. This recipe incorporates ingredients like soy sauce, ginger, and star anise, creating a savory and slightly sweet dish that pairs beautifully with steamed rice or noodles.

Ingredients:

  • 4 lamb shanks
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1 inch ginger, sliced
  • 1 onion, chopped
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 cups beef or chicken broth
  • 2 star anise
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • Chopped green onions, for garnish

Cooking Instructions:

In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them on all sides until browned, about 5-7 minutes. Remove the shanks from the pot and set aside.

In the same pot, add garlic, ginger, and onion, sautéing until fragrant. Stir in soy sauce, hoisin sauce, rice vinegar, broth, star anise, and brown sugar. Return the lamb shanks to the pot, making sure they're submerged in the liquid.

Bring to a simmer, cover, and reduce the heat to low. Cook for 2-3 hours, or until the lamb is tender and easily pulls away from the bone.

Extra Tips:

For an even deeper flavor, marinate the lamb shanks in the soy sauce and hoisin sauce mixture for a few hours or overnight before cooking.

Additionally, you can improve the dish by adding vegetables such as carrots or bok choy during the last 30 minutes of cooking for added nutrition and color.

Be sure to skim off any excess fat from the surface of the sauce before serving, and don't forget to garnish with fresh green onions for a pop of freshness!


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