Amber Braised Lamb Shanks

Lamb shanks. Already discussed in detail above, but it is worth noting that you don’t always need to budget a lamb shank per person (some hindshanks can weigh close to 2 lbs). Rather, go by the actual meat on the bones. 

Oil, salt and pepper. We prefer olive oil to brown the shanks and season them liberally with salt and pepper. Use good quality coarse salt, not the iodized table version. 

Vegetable base. To create a flavorful braising liquid you need to start by softening some vegetables. In this recipe we use carrots, celery ribs, onions (aka mirapoix) and several garlic cloves. You can also use leeks, shallots, green peppers, fennel. 

Acidic ingredient. Tomato paste (used here) or a vinegar, such as apple cider or balsamic are typical. Balsamic in combination with porter ale (see Flavorful liquid below) creates a show-stopping dark gravy. Dry red wine such as cabernet sauvignon or pinot noir is a good option too.

Flour. It is used as a thickener.

Flavorful liquid. Wine (both red and white), beer (lagers or ales), and hard apple cider are among the most popular ones used. Sometimes fortified wines such as port, sherry and spirits like brandy are added in small(er) quantities:). Note that wine is much more acidic than beer so use vinegars sparingly or not at all in combination with it. 

Stock. Typically beef stock, but if you don’t have any around use vegetable broth or chicken stock.

Sweetener. To create balance use a bit of sugar (we prefer brown sugar) or maple syrup or honey. Fruit is often added to the braising liquid- raisins, plums, dates.

Herbs, spices and seasonings. In this recipe we use fresh thyme, bay leaf and cumin. Oregano, rosemary and sage are great choices. You can also use the rich spices of the Middle East (cardamom, coriander, cinnamon, clove, nutmeg, star anise, even dried rose petals). A great strategy is to select spices that complement the aromas of the wine, ale, cider or spirit of your choice.

Mustard and slurry. Optional – if you want to make a gravy from the braising liquid. You will need a bit of mustard to act as an emulsifier (we recommend Dijon, it goes with soo many flavors) and a slurry (mixture of cornstarch and cold water) to act as a thickener.

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Braised Lamb Shanks Step-by-Step 

To braise lamb shanks you first need to sear them and then slow cook them in flavorful liquid, tightly covered so no moisture can escape.

• Roughly chop your vegetables, pat dry the lamb shanks and season them nicely with salt and pepper. 
• Add olive oil to a large pan over medium-high heat (or straight into the braiser/Dutch oven you will be using) and brown them on all sides. Work in batches then remove temporarily.  
• Add the chopped vegetables to the same pan, stir and cook until soft and then add flour and tomato paste, mix.
• Deglaze the bottom of the pot with beer/wine/cider, scrape off the brown bits, add the beef broth, sugar, herbs and spices.

• Next return the browned shanks, bring to boil, cover tightly (lid or tin foil if using a roasting pan) and place in a 275 F – 300 F oven. Our oven is a bit strong so we go with 275 F for two and a half hours. They should only simmer in the braiser.
• Check the shanks around an hour and a half in and probe with a fork to judge the tenderness. Smaller shanks might be already very tender and the meat almost falling off the bones. 
• When satisfied with the tenderness of the meat, take them out and very carefully remove the shanks from the liquid so as the meat does not fall off. You can cover them with foil to keep them warm.

NOTE: Measuring internal temperature is largely irrelevant in the case of braising. Even though lamb meat is cooked medium-well at 145 F the shanks will not be even close to the succulent, tender state they can reach after prolonged slow cooking. Simply don’t worry about the temperature and braise the shanks until they reach your desired tenderness.

How to Make a Gravy from the Braising Liquid

The image sequence below shows how easy it is to convert the braising liquid into a silky, gravy-like sauce.

• Begin by skimming the fat floating on top of the braising liquid with a spoon. Discard it.
• Next strain the pan juices and pour them back in the pan. Discard the vegetables and herbs. 
• Add Dijon mustard to the juices, bring to boil, add slurry and mix to thicken. 
• Finally add the shanks back and smother them with sauce (if you want to serve family style, otherwise transfer the gravy to a serving gravy boat). 

Braising Alternatives

If you do not have a braiser or Dutch oven you can prepare perfectly braised lamb shanks

• in a roasting pan by tightly covering it with a double layer of aluminum foil (to prevent moisture from escaping) or
• large slow cooker, using the high setting

In both instances you will begin by browning the shanks and creating the braising liquid in a large pan on the stove top. See recipe for details.

Customize the Braising Liquid Flavors

As I touched upon while discussing the key ingredients above, the braising liquid you create can be infinitely customizable. Besides the several ideas I mentioned you can also prepare lighter, Mediterranean inspired spring time versions of the dish. 

To do so employ bright flavors from both the herbs and the liquid in which you will braise. For example a sweet white wine with citrus notes and preserved lemons, rosemary and garlic, some honey or sultanas for balancing sweetness.  

The possibilities are truly endless. 

How to Serve a Braised Lamb Shank

•  Serve each shank individually, bone-in for an impactful presentation or
•  Simply strip the meat from the bones with a fork, arrange it on a serving platter, smother it with gravy and present it that way. 

We love the first approach but truth be told we rarely eat all the meat, especially in the case of larger hindhsanks. Leftover meat makes for tasty gyros if reheated or can be added to bean stews or cooked lentils. 

Garnishing with fresh herbs brings color to the dish and creates visual appeal (I have to admit that even though crazy delicious, gravy is not exactly delightful to look upon).

Compatible Sides

There are so many options for sides that I’ve named only the most popular ones.

As a rule of thumb – plan for a side that is compatible with the overall flavors of the braising liquid. 

• mash potatoes or crispy potatoes
• roasted root vegetables – turnip, sweet potatoes, beets
• roasted cauliflower or cauliflower mash
• polenta
• couscous
• rice pilaf with raisins and/or plums
• roasted chickpeas and diced butternut squash

Garnish with finely chopped herbs such as fresh parsley or chives.

Braised Lamb Shanks with Gravy

Yield: 3

Prep Time: 25 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 55 minutes

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.

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Ingredients

• 3 lamb shanks*
• 1 1/2 tbsp coarse salt
• 2 tsp ground black pepper
• 2 tbsp olive oil or vegetable cooking oil
• 1 yellow onion
• 2 carrots
• 2 celery ribs
• 1-2 tbsp tomato paste
• 4 garlic cloves
• 1 tbsp flour
• 18 oz flavorful lager or ale (Marzen, dunkel or porter) or red wine such as Shiraz or Chianti 
• 2 cups stock (beef or vegetable)
• 2 tbsp dark brown sugar
• 2 bay leaves
• 1 tbsp cumin
• 2 tbsp dried thyme or 8-10 sprigs fresh
• 1 tbsp Dijon mustard (for gravy)
• 1 tbsp corn starch + 2 tbsp cold water to make a slurry (for gravy)

Instructions

For Braiser or Dutch Oven

1. Preheat oven to 300 F (use 275 F if your oven is really strong).

2. Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper.

3. Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side. Work in batches. Remove when nicely browned and set aside.

4. Lower the heat to medium and add the veggies and garlic, stir them and let them soften for 4-5 minutes. Add the flour and the tomato paste, stir and cook for one minute.

5. Deglaze with beer or wine, scrape all the brown bits from the bottom of the braiser (pan). Add the beef stock, the bay leaves, the thyme, the cumin and the brown sugar. Stir well, then place the lamb shanks into the liquid and increase the heat to bring to boil.

6. Cover with lid and place in the oven for about 2 hours. Check them to see how tender they have become about an hour and a half in and braise for as long as needed after that, until they reach your desired tenderness.

7. When the lamb shanks are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. Cover with aluminum foil to keep warm if needed.

For Slow Cooker

1. Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above. 

2. Very carefully transfer the braising mixture and the shanks to your slow cooker and cook on high until they reach your desired tenderness. 

To Make a Gravy

1. After removing the shanks skim the fat on top of the braising liquid with a spoon and discard. Strain the vegetables and herbs using a sieve and discard them, reserve the liquid.

2. Heat the same pan where you cooked the shanks over medium heat, add the strained juices and the Dijon mustard and bring to simmer. Whisk to incorporate. Mix 1 tbsp corn starch with 2 tbsp cold water and add to the boiling liquid. Stir to thicken. Remove from heat.

Transfer to gravy boat or place shanks back in to serve family style.

Notes

*Note that the meat of 3 lamb shanks, especially if they are the larger hindshanks is sufficient to serve 3 to 6 people, depending on their size.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 715Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 95mgSodium: 3997mgCarbohydrates: 45gFiber: 6gSugar: 16gProtein: 33g

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