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All Recipes Casserole

LAMB SHANKS

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LAMB SHANKS

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PREP: 20 mins | COOK: 3 hrs | TOTAL: 3 hrs 20 mins | SERVES: 4 People

Cook this tender, fall off the bone Lamb Shanks in a lusciously rich sauce in four methods. No matter, this dish is a satisfaction!

INGREDIENTS

2 tbsp extra-virgin olive oil divided

4 – 6 lamb shanks trimmed of excess fat

1 large white onion diced

6 cloves garlic minced

2 large carrots sliced 1/2” thick

1 pinch coarse salt and freshly ground pepper

1/4 c flour

2 c beef stock

1 1/2 c red wine like Merlot Pinot Noir, or a Chianti (optional: Substitute with extra stock)

14 ounces (400 grams) passata (tomato puree or American tomato sauce)

2 tbsp tomato paste

2 beef bouillon cubes crushed

1 tsp fresh rosemary finely chopped

2 tbsp fresh parsley finely chopped (divided)

2 bay leaves

Salt and pepper to season

HOW TO MAKE LAMB SHANKS

OVEN METHOD:

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Using a paper towel, pat dries the lamb shanks.

Step 3: In a heavy-based pot, heat a tbsp oil over medium-high heat. Once the oil is hot, add two shanks and sear on both sides until browned. Do this for the rest of the shanks. Once cooked, place the shanks on a plate. Cover with foil and set aside.

Step 4: Saute the carrots and diced onions to the pan juices for about 3 minutes until soft. Add in the garlic and cook for a minute more.

Step 5: Place the shanks back to the pot, season with a tsp coarse salt, and half a tsp ground pepper. Sprinkle the shanks with flour, then toss. Continue to cook for about 4 to 5 minutes until the flour is browned.

Step 6: Pour in the stock, wine, and add in the puree, tomato paste, bouillon, and herbs. Allow simmering.

Step 7: Cover the pot, place to the lower part of the preheated oven, and cook for 2 1/2 hours until the meat is falling apart tender.

Step 8: When done, remove from the oven and place the shanks on a plate. Cover to keep them warm.

Step 9: Remove the bay leaves from the sauce and put the pot on the stove. Let the sauce simmer over medium heat until the sauce has thickened. This is optional but you can skim off the extra fat that rises to the surface.

Step 10: When done, the sauce left should be around 3 cups and thick enough to lightly coat the back of a spoon. Add a few tbsp stocks if the sauce becomes too thick. Or if it is too thin, let the sauce boil for about 10 minutes over medium heat or until the sauce has reduced to the correct consistency.

Step 11: Adjust the seasoning according to taste. Then, put the shanks back to the sauce.

Step 12: Before serving, garnish with parsley and enjoy with mashed potatoes, rice, or pasta.

Step 13: Or serve this the next day. Completely cool the casserole, cover, and store in the fridge. When ready to serve, take it out from the fridge at least an hour away from reheating. Gently simmer over medium-low heat for about 10 to 15 minutes, basting the shanks and vegetables with the sauce while heating.

NOTES:

STOVE TOP:

Step 1: Wash the lamb shanks and use a paper towel to pat them dry.

Step 2: In a heavy-based pot, heat a tbsp of oil. Once the oil is hot, add the two lamb shanks to the pot and sear until all sides are browned. Do this for the rest of the shanks and oil.

Step 3: When done, place the shanks to a plate, cover with foil, and set aside.

Step 4: Saute the carrots and diced onions to the pan juices for about 3 minutes until soft. Add in the garlic and cook for a minute more.

Step 5: Add the shanks back to the pot and season with a tsp coarse salt and half a tsp ground pepper.

Step 6: Sprinkle the shanks with flour, toss, and continue to cook for about 4 to 5 minutes until the flour turned brown.

Step 7: Add the stock, wine, puree, tomato paste, bullion, and herbs to the pot.

Step 8: Cover the pot and bring the mixture to a boil. Adjust the heat to low and simmer for 1 1/2 to 2 hours until the meat is falling apart, stirring occasionally.

Step 9: Before serving, garnish with parsley and enjoy with mashed potatoes or rice.

INSTANT POT / PRESSURE COOKER:

Step 1: Set to SEAR function the IP or Cooker. Or use a pan instead and put it on the stove over medium heat.

Step 2: Wash the lamb shanks and pat dry with a paper towel.

Step 3: In the hot oil, add two shanks and sear both sides until browned. Do this for the rest of the shanks and oil.

Step 4: To the pot, add the shanks and season with a tsp coarse salt and half a tsp ground pepper. Sprinkle the shanks with flout, toss, and sear for about 4 to 5 minutes until browned.

Step 5: To the pot, add the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion, and herbs. Stir, cover, and seal the lid. Press the Keep Warm/Cancel on the IP to stop the Saute function. Set on Manual and cook for about 30 minutes on HIGH PRESSURE.

Step 6: When done cooking, let the pressure release naturally for about 8 to 10 minutes. Carefully open the valve to allow the rest of the steam to escape.

Step 7: Revert to a SEAR setting or SAUTE. Stir well and let the sauce thickened for about 5 to 10 minutes.

Step 8: Before serving, garnish with parsley and enjoy with mashed potatoes, rice or noodles.

SLOW COOKER:

Step 1: Wash the dry lamb shanks and pat dry using a paper towel.

Step 2: In a heavy-based pot, heat a tbsp oil over medium-high heat. Once the oil is hot, add two shanks into the pot. Sear both sides until browned. Do this for the rest of the shanks and oil.

Step 3: When done, place the shanks in a 6-quart slow cooker bowl.

Step 4: Add the onions, carrots, and garlic, then season with half a tsp coarse salt and half a tsp ground pepper. Toss well to combine.

Step 5: Into a pan or skillet, pour the red wine over and let it simmer for about 4 to 5 minutes. Sprinkle with flour and whisk until no lumps remain. Let the liquid reduce and slightly thicken before pouring them into the slow cooker with the stock, tomato puree, tomato paste, bullion, and herbs.

Step 6: Stir well to incorporate all the ingredients. Set on high and cook for 6 hours. Or 8 hours on low until the lamb is falling-apart tender.

Step 7: When done, remove the shanks. Place the sauce in a pot and simmer for about 15 minutes over medium heat until it reduces to your desired thickness.

Step 8: Before serving, garnish with fresh parsley and enjoy with mashed potatoes or rice.

TO THICKEN SAUCE:

Step 1: Combine 3 tbsp cornstarch with 1/4 cup of the sauce. Dissolve completely, then pour this into the simmering sauce. Quickly stir until fully incorporated. Allow the sauce to simmer for about 4 to 5 minutes or until it has thickened to your desired consistency.

NUTRITION FACTS:

Calories: 254kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 368mg | Potassium: 817mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5890IU | Vitamin C: 20.1mg | Calcium: 65mg | Iron: 3.5mg

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