Add the vegetables, peppercorns and wine. Arrange the vegetables and garlic cloves around the lamb shanks, and drop in the peppercorns. Pour the wine over the entire contents of the pot. Let the red wine come to a boil, and boil it for three minutes.
Add the water and reduce the heat to bring everything to a quick simmer. Boiling the wine for three minutes will lower the alcohol content a bit, leaving the deep flavor of the wine behind. With the addition of the water, the shanks and vegetables should be fully submerged in liquid. If they aren't, add a little more water.
Cover the dish and transfer it to the oven for braising. If you don't have a tight-fitting lid for the dutch oven, cover it tightly with aluminum foil. Place it in the oven and braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture.
Strain and reduce the braising liquid. Transfer the cooked lamb shanks to a serving platter. Pour the braising liquid through a fine-mesh sieve to strain out the vegetables and keep the liquid. Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and become a thick sauce.
Season it with salt and pepper to taste. To make the sauce thicker, add a teaspoon of cornstarch. Serve the lamb shanks. Pour the braising liquid over the lamb shanks and serve the dish with roasted vegetables or mashed potatoes.
Each shank is enough for one serving. Did you make this recipe? Leave a review. Method 2. Wash the shanks and use a sharp knife to remove some of the larger fatty areas, but don't remove too much of the fat. It will render and contribute to the flavor of the final dish. Blend the butter and herbs. Remove the leaves from the rosemary sprigs.
Place the rosemary leaves, sage and butter in a blender or food processor, and process until fully blended. Season the mixture to taste with plenty of salt and pepper. If you like thyme, add the leaves from two sprigs of thyme as well. Add extra rosemary or sage according to taste. Make pockets in the lamb shanks. Use a sharp knife to slightly separate the meat from the bone at the base of each lamb shank. Put your finger into the holes you've created to make a small pocket in each shank.
Don't completely remove the meat from the bone. Just separate it enough to create a little pocket. Stuff the pockets with the butter mixture. Divide the mixture between the four shanks, using a spoon to stuff it deep into the pockets. As the shanks bake, the butter will melt and flavor them from the inside out. Season the shanks. Rub the outside of each lamb shank with olive oil and season with salt and pepper. Take a look at what's new and get inspired.
Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. How to cook lamb shanks. How to cook lamb leg steaks sous vide. Ingredients 4 lamb shanks 2 tbsp of vegetable oil 1 onion , roughly chopped 1 carrot , roughly chopped 1 stick of celery , roughly chopped 1 sprig of rosemary , picked 2 garlic cloves , crushed ml of red wine ml of chicken stock, or lamb stock.
Heat a large casserole pan over a high heat, season the lamb shanks and fry in the oil until evenly browned all over. Remove from the pan and set aside. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy?
Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home Recipes Braised lamb shanks. Save recipe. Braised lamb shanks. By Good Food team. Preparation and cooking time. Prep: 10 mins Cook: 2 hrs and 30 mins Make up to 2 days ahead. Home Recipes. Sign up for more features Register. The cut Shanks are from the bottom section of the leg just below the lower leg joint. How to cook Best cooking methods — Slow Being a full flavoured cut, lamb shanks can take strong flavours such as curry based spices, fiery flavours of chilli, strong leafy herbs such as coriander and basil and of course, an old favourite, red wine jus.
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