I love lamb shanks. Not just because they’re completely delicious but also because they make the perfect dinner party dish. One shank is a fairly generous portion for one guest and left on the bone it looks very impressive when served. A few simple accompaniments and lashings of gravy and you have a fabulous meal that’s sure to be loved by all your guests without much effort at all. Perfect.
I actually made these lamb shanks a long time ago but for one reason or another didn’t get round to blogging them. However, with the nights drawing in and a nip in the air I feel I can now justify sharing it with you!
The shank is the lower part of a leg of lamb and is a hard-working muscle. As with most meats, this makes it a very tough cut but also completely delicious too! The secret to these hard working cuts of meat is low, slow cooking so for this recipe I turned to probably the most hard-working of all my kitchen gadgets; the slow cooker.
I used my Netherton Foundry cast iron pan to brown off the shanks and I’d probably have used my NF slow cooker to finish cooking them too if I’d owned it when I made this recipe. As it is, I used my Cookworks one which, whilst not quite so nice to use or to look at, is perfectly adequate.
Finishing the lamb off in the oven is completely optional, but it will crisp up the skin and ensure a nice brown colour. I always do it as it only takes as long as it does to prepare the accompaniments, but I’m sure the lamb will be very tasty even without browning.
Slow Cooked Lamb Shanks
Meltingly tender and completely delicious, these lamb shanks are the perfect dinner party dish!
- 1 lamb shank per person
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- 1 large onion, sliced
- 250ml red wine
- 500ml-1l lamb stock
1. Heat a heavy-based frying pan over a high heat with a little oil, then quickly brown the lamb shanks on all sides. This is not essential, but helps to remove some fat, keep the shanks together and improves the appearance. 2. Place the shanks in the slow cooker along with the rest of the ingredients listed. Use enough stock to just cover the top of the lamb. 3. Cook on high for 1 hour, then reduce to low and cook for a further 5 hours at least. The longer the better! 4. Carefully remove the lamb shanks from the slow cooker (try not to let them fall apart!) and place on an oiled oven tray. Bake in the oven for 20 mins at 180C to crisp up the outside. 5. Whilst the lamb is crisping, prepare any accompaniments you wish and pour the cooking liquid into a large pan and place onto a high heat to bubble down and reduce into a lovely gravy. 6. Serve with lashings of the lovely gravy and enjoy!
DetailsPrep time: Cook time: Total time: Yield: As many lamb shanks as you can fit!
For more great ideas for Lamb Shanks, check out these recipes on some of my favourite blogs:
- One-Pot Slow-Roast Lamb Shanks with Beans from Supergolden Bakes
- Sous Vide Lamb Shank from Franglais Kitchen
- Slow Cooked Lamb Shanks With Red Wine and Beans from Foodie Quine