There’s something about the meat of lamb shanks that you can’t find anywhere else. It’s perfectly tender and has bits and pieces that add a delightful texture. I’m not a biologist so I don’t know exactly what body parts I’m eating, but I assume part of it is the ligaments and tendons I’m enjoying. Whatever the case may be, and result in something that has the perfect blend of meat, fat, and it’s tender connective tissue. I have no problem cooking lamb shanks for hours because I know I’m going to get good results. And with this recipe, I get a great gravy that goes perfectly with rice.
4-6 Lamb Shanks
5 tablespoons flour
1 bay leaf
fresh rosemary and thyme sprigs (one each)
150g cold butter
sea salt and freshly ground black pepper
10 cloves of garlic
1 leek, sliced fine
1 stalk celery, diced
1 onion, sliced or diced
2 large carrots, sliced
olive oil
2 cups white wine
Try your best to get fresh lamb Shanks from a local butcher. They might be more expensive, but it’s totally worth it. Most slow cooked meats are less expensive, but in this case lamb shanks can be a bit pricey. That’s why it’s always a good idea to form a good relationship with your local butcher so you can get special deals every once in a while. And if it comes down to choosing between Shanks with bone in or bone removed, I say get the ones with the bone every time. It adds a special bit of flavor, and I love watching the meat fall off the bone when everything is done.
1. Your first step will be to coat your lamb Shanks in flour and brown them in your pan. All it takes is a bit of all of oil for this first step. Try to cook each side of your lamb Shanks so that you seal in all of the juices. You can also add a touch of garlic at this point, but not too much because it could end up burning.
2. Now it’s time to add your vegetables and lightly browned them alongside your lamb Shanks while absorbing all of those great uses. And in your white wine to deglaze and simmer until it’s cooked down.
3. Throw in all of your fresh seasoning and herbs. You have a lot of leeway to play around depending on your preferences. Add salt-and-pepper, but not too much because you’ll be adding more towards the end of the process.
4. If you’re going to use an oven, cover your roasting pan with aluminum foil and bake at 300 for about three hours. You can also transfer it into a slow cooker or pressure cooker as well. If slow cooking, continue the process for about five hours. If you’re using a pressure cooker, it will only take about 45 minutes to one hour. Towards the end of the cooking process, given to taste and season with salt-and-pepper accordingly.
5. Either method you use, you’ll get a great gravy and tender vegetables at the end. You can strain it once if you want to skim off the fat. Make sure to remove your belief, and let rest for about 5 min. before serving.
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