braised lamb shanks

Braising lamb shanks low and slow creates fall off the bone meat that is unbelievably juicy and tender. Serve lamb tacos on corn or flour tortillas with minced onion, radishes, cotija, and fresh cilantro.

Beer Braised Lamb Tacos

lamb shanks (about 3-4 lbs)

Tbsp canola or vegetable oil

Tbsp kosher salt

Tbsp chili powder

Tbsp cumin

cinnamon

brown sugar

beer

Tbsp red wine vinegar

tomato paste

garlic (peeled and smashed)

bay leaves

onion

orange (halved)

water

Small corn or flour tortillas

radishes (thinly sliced)

cotija cheese

Cilantro

Lime wedges (for serving)

Salsa

Guacamole

Hot sauce

Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.

Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.

Heat canola oil in a large dutch oven over medium-high heat. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.

Add beer to the hot pan, then use a wooden spoon or spatula to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.

Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.

Cover and cook until meat is fork tender and falls off the bone, about 3 - 3 ½ hours. Uncover and allow lamb to rest about 15 minutes until cool enough to handle.

Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.

Optional: strain braising liquid into a medium sauce pan. Cook over medium-high heat until reduced and thickened, about 10 minutes. Can serve on the side.

To make the lamb

Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges (and reduced sauce, if using).

To assemble tacos

Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don&#039;t be fooled by the simplicty of this recipe - hours in the oven works magic. (Read in post if you are dubious!)SPICINESS - mild! Massaman curry is one of the mildest curries in Thai cuisine.

Lamb Shanks Massaman Curry

lamb

400 milliliters/ 14 ounces coconut milk (, full fat

chicken stock/broth (, low sodium (Note 4))

400 grams/ 14 ounces small potatoes ((2.5cm/1" wide, halve if bigger))

star anise

Red chilli (, finely sliced (small = spicy, large = less spicy))

Coriander/cilantro

jasmine rice

Preheat oven to 180°C/350°F (160°C fan).

Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13&quot; baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.

Turn shanks to coat in sauce, then cover with foil.

Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.

Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it&#039;s easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).

Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

Perfect for the holiday table or special occasion!

Beer Braised Lamb Shanks

olive oil

lamb shanks ((trimmed of excess fat))

tsp sea salt

tsp black pepper

tsp minced garlic

tbsp Rosemary ((fresh and chopped))

carrots ((diced))

celery

dark beer ((such as Guinness))

beef stock

oz crushed tomatoes

Heat oven to 350 F degrees.

Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven proof pan, such as a Dutch oven, over medium high heat. Add olive oil and then add the lamb shanks on medium heat. Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm.

Add onion, garlic and rosemary and sauté over medium-high heat for 5 minutes until they are translucent. Next add carrots and celery.

Now add all the liquids: beer, beef stock, crushed tomatoes and bay leaves. Bring to a boiling point and then return the shanks to the pan.

Cover the pan, move it covered to the oven and braise in the oven for 2 hours.

Check to ensure lamb is tender - the meat should be beginning to fall off the bone. If not, cover and keep cooking. Ideal is when the meat is still holding onto bone.

Pick out and discard bay leaves.

Serve over mashed potatoes or pasta.

Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazingly delicious sauce can also be cooked in oven or crock-pot!!

Braised Lamb Shanks

lamb lamb

Salt (to taste)

onion (large)

garlic (grated)

tsp Advieh Khoresh ((Persian spice mix, see note))

turmeric

saffron (dissolved in 2 tbsp hot water)

lemon juice

thyme (fresh

lemon zest

Fresh thyme or dill weed

Heat one tablespoon of oil in a cast iron skillet over medium high heat.

When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time.

Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes. Transfer the seared lamb shanks and set aside.

In the same skillet add the remaining oil and heat it. Then add the sliced onion and sauté until light golden brown.

Next add the grated garlic and stir couple minutes. Add the Persian spice mix, and turmeric. Then turn of the heat.

Transfer the lamb shanks and sautéed onion-spice mixture to a heavy bottomed cooking pot. Add the saffron water, lemon juice, bay leaves, thyme (or dill) and the lemon zest.

Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender. The meat should be falling of the bone.

Adjust the seasonings as per taste.

Transfer the lamb shanks to a serving dish.

Cook down the sauce further if it is too thin and then pour it over the lamb shanks. Or you may strain the sauce and then cook it. Discard the bay leaves.

Tip: You may also cook this from start to finish in a dutch oven or a heavy bottomed pot that heats up well for browning the meat.

Stove Top

Follow the same instructions as above.And cook the lamb shanks in the oven at 325 degrees F in an oven safe dish making sure to seal it well or use a fitting lid.

Oven:

Brown the lambs shanks and prepare the onion-spice-herb mixture. Transfer to slow cooker.&nbsp;

Add the water and cook according to the instructions for about 4 to 5 hours at high or 6 to 8 hours at low setting.

Slow cooker:

Slowly cooked lamb shanks are braised in a delicious beer infused liquid until fall-off the bone tender. The braising liquid is then transformed into a silky, scrumptious gravy-like sauce. Oven method with a crock pot variation.

Braised Lamb Shanks with Gravy

lamb shanks*

tbsp coarse salt

tbsp olive oil or vegetable cooking oil

yellow onion

carrots

garlic

tbsp flour

oz flavorful lager or ale (Marzen, dunkel or porter) or red wine

stock (beef

dark brown sugar

tbsp cumin

tbsp dried thyme

Dijon mustard (for gravy)

tbsp corn starch

https://mediavine-res.cloudinary.com/video/upload/mjfgms4m9gam0e9zn2wr.mp4

A braised lamb shanks recipe that is perfect for slow cooking the delicious cut of meat. Visual instruction on how to sear the lamb shanks, how to create the braising liquid and how to use it to make gravy after the meat has been cooked to perfection.

Instant Pot Lamb Shanks are braised in the pressure cooker for juicy and tender results and they’re ready in half the time as traditional braising methods! 

Instant Pot Lamb Shanks (Mediterranean)

lamb shanks (4 shanks)

avocado oil

salt

black pepper

onion (diced)

dry red wine

chicken stock

carrots (chopped)

thyme

black olives (sliced)

lemon slices (for garnish)

Season the lamb shanks with the salt and pepper.

Heat the avocado oil over high in the Instant Pot. Add the shanks, 2 at a time, and brown on all sides. (You will need to do this in 2 batches).

Remove the lamb and set aside.

Add the onions and garlic and cook for 1-2 minutes, until they start to soften and brown.

Add the wine and cook down for 1 minute.

Add the chicken broth, carrots, olives, tomato paste and thyme to the Instant Pot and stir to combine.

Add the lamb shanks back in.

Pressure cook on high for 45 minutes. Let the pressure release naturally for 15 minutes, then use the quick release to release the remaining pressure.

Turn the Instant Pot back to sauté and simmer to thicken the sauce, if desired (optional, but not required).

Add any additional salt to taste and serve garnished with a squeeze of fresh lemon or this red pepper chimichurri (HIGHLY recommended).

Serve over polenta, cooked rice, noodles or mashed potatoes.

https://content.jwplatform.com/videos/oseuSVZk.mp4

Instant Pot Lamb Shanks are braised in the pressure cooker for juicy and tender results and they’re ready in half the time as traditional braising methods!

Instant Pot Lamb Shanks (Mediterranean Style)

This easy recipe will help you make a delicious lamb shank in the Instant Pot, and some tasty gravy to go with it. A restaurant-quality meal for less than 5 Euros per person.

Instant Pot Lamb Shanks

milliliters red wine (Cabernet Sauvignon / Merlot

carrot

garlic cloves, crushed

rosemary leaves

thyme leaves

Salt and Pepper

tsp cornflour

Olive oil

tomato puree

paprika

Make a marinade with 1 tbsp of olive...

Make a marinade with 1 tbsp of olive oil, tomato puree, paprika and minced garlic. Cover the lamb shank in this marinade and let it absorb while you prepare the remaining vegetables. The longer you marinate the meat, the better.

Peel and slice the carrot. Slice the onion....

Peel and slice the carrot. Slice the onion. Peel the garlic cloves and crush them with the flat side of a knife. Prepare the stock. Strip the rosemary and thyme leaves and chop them.

Using the sauté setting on the Instant Pot...

Using the sauté setting on the Instant Pot brown the lamb shank(s) for about 10 minutes on all sides, and remove from the pot. Then add the onions and garlic to the pot and cook for another 3 minutes.

Add the stock and red wine to deglaze...

Add the stock and red wine to deglaze the pot. Then add the lamb shank back to the pot and the chopped thyme and rosemary leaves.

Close the lid of the Instant Pot with...

Close the lid of the Instant Pot with the pressure valve in the sealed position and hit the pressure cook button and set for 60 minutes.

The pot will take a few minutes to...

The pot will take a few minutes to get up to pressure, when the float valve will pop up and the timer will start (it took 5 minutes with one shank. If you cook more it may take a bit longer).

When the 60 minutes is over, carefully release...

When the 60 minutes is over, carefully release the pressure using the steam release valve until the float valve drops and you can remove the lid.

Remove the shank(s) and carrots from the pot.

Mix the cornflour with a bit of hot...

Mix the cornflour with a bit of hot water. Then strain the remaining liquid from the Instant Pot through a sieve into a saucepan and heat, stirring in the cornflour to thicken it.

Add a knob of butter to the gravy...

Add a knob of butter to the gravy and stir in until it has melted and the sauce becomes glossy. Finally, taste the sauce and season with salt and pepper to taste.

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Top 7 braised lamb shanks recipes from across the web

The most viewed braised lamb shanks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer Braised Lamb Tacos

Lamb Shanks Massaman Curry

Beer Braised Lamb Shanks

Braised Lamb Shanks

Braised Lamb Shanks with Gravy

Instant Pot Lamb Shanks (Mediterran...

Instant Pot Lamb Shanks

The most viewed braised lamb shanks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine