Imagine sinking your fork into incredibly tender lamb, infused with rich red wine and exotic shawarma spices.
This slow-cooked lamb shanks recipe promises an unforgettable culinary experience, transforming your kitchen into a haven of savory aromas and melt-in-your-mouth goodness.
Get ready to discover the secret to achieving restaurant-quality results with minimal effort!
Ingredients
To whip up this crazy-delicious slow-cooked lamb, you'll need a few key ingredients—and trust me, it's totally worth the grocery run.
First, grab 2kg of lamb shoulder (bone-in)—or, if you're feeling fancy, 1.7kg of butterflied lamb leg. For the shawarma paste, mince 3 garlic cloves. Don't skimp!
Next, you'll need ground coriander, cumin, and cardamom—1 tbsp of each. Add 1 tsp of cayenne pepper. Careful! It brings the heat. Mix in 2 tsp of smoked paprika and then throw in 1 1/2 tsp of salt plus 1/2 tsp of pepper. The rich flavour of lamb is enhanced by using quality red wine in the braising liquid.
For extra zest, pour in 1/4 cup of extra virgin olive oil and 2-3 tbsp of lemon juice. Start with two; you can always add more zing. And, finally, 2 cups of water for cooking. Ta-da! We're set!
Prep Instructions
Now that we've gathered our ingredients, let's get prepping—this is where the magic really starts, my friend! First, I always preheat my oven to 350°F (180°C). Yeah, gotta get that oven nice and toasty!
Next, in a small bowl, I whisk together 3 minced garlic cloves, 1 tablespoon each of ground coriander, cumin, and cardamom. Don't forget 1 teaspoon of cayenne pepper—or half if you're a little a chicken—2 teaspoons of smoked paprika (regular works, too!), 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper.
Now, I'll add ¼ cup, about 65 ml, of extra virgin olive oil and 2-3 tablespoons—40 to 60 ml—of lemon juice; starting with 2 tablespoons and mixing well. This forms our flavor bomb paste that we rub all over those shanks! Achieving the perfect lamb shank starts with a great marinade, much like how steak benefits from a marinade in steak fried rice. I then, place my beautiful lamb shanks in a roasting pan.
Cooking Process
Cooking—that's where patience pays off big time! First, crank up your oven to 350°F; if you've got a convection oven, dial it down to 320°F. Next, snuggle those lamb shanks into a roasting pan and douse them with 2 cups of water. Tent the pan tightly with foil—no peeking! Now, slide it into the oven for 3 glorious hours.
I like to baste the shanks frequently, and that includes:
- Scooping up those flavorful pan juices!
- Spoon, spoon, spoon that goodness over the shanks!
- Doing this every hour or when I remember, really.
Once the shanks are tender, remove the foil for the last 30 minutes of cooking. This step is essential to get a browned and juicy exterior. Use two forks to check—if you can easily pull the meat, you're golden! I always reserve those precious juices. Delicious!
Serving Suggestions
All right, serving time—this is where we make the lamb the star of the show! I reckon the best way to serve these shanks is piping hot, swimming in that rich red wine sauce.
First, get your sides ready. Creamy mashed potatoes are a classic, but don't feel limited! Roasted root veggies—carrots, parsnips, potatoes—work wonders too.
Ladle a generous amount of sauce over the shanks. We want to see 'em glimmering! I'm talkin' at least 1/2 cup but don't skimp. A sprinkle of fresh parsley adds a pop of color.
Don't forget crusty bread for sopping up all that glorious sauce. Seriously, that's the best part—I won't judge if ya double-dip! And, if you're feeling fancy, add a dollop of horseradish cream for a bit of zing. Enjoy! You've earned it.
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 3-4 hours
Serves: 4
Ingredients:
- 4 Lamb Shanks
- 1 tbsp Olive Oil
- 1 large Onion, chopped
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 2 cloves Garlic, minced
- 1 tbsp Tomato Paste
- 1 cup Dry Red Wine
- 2 cups Beef Broth
- 1 sprig Rosemary
- 1 tsp Dried Thyme
- Salt and Pepper to taste
Instructions:
- Season lamb shanks with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown lamb shanks on all sides. Remove from pot and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and tomato paste and cook for 1 minute more.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2-3 minutes.
- Add beef broth, rosemary, and thyme. Bring to a simmer.
- Return lamb shanks to the pot. Ensure they are mostly submerged in liquid.
- Cover and cook on low for 3-4 hours, or until lamb is very tender and almost falling off the bone.
- Optional: Remove lamb shanks. Simmer sauce to reduce slightly. Brown lamb shank after removing from pot.
- Serve lamb shanks with the sauce.
Nutrition Information (per serving, estimated):
- Calories: 450-550
- Protein: 40-50g
- Fat: 20-30g
- Carbohydrates: 10-15g