Emilie Meyer
Lamb shanks are a delicious and fairly easy dish to prepare, and they are perhaps the perfect cut for those who like their meat cooked long and slow. While lamb shanks are typically braised in a rich red wine sauce with rosemary, garlic, and tomatoes, some recipes call for pan-frying the lamb shanks first, before braising them. This is done to brown the meat and develop a deeper flavor. The shanks are then transferred to a Dutch oven or slow cooker to be braised for several hours. However, some recipes suggest pan-frying lamb chops, which are a different cut of lamb, and serving them as-is.
| Characteristics | Values |
|---|---|
| Lamb shanks cooking method | Braising, slow cooking, pressure cooking |
| Lamb shank cooking time | 2-3 hours on stovetop, 6-8 hours in slow cooker, 35-40 minutes in pressure cooker |
| Lamb shank cooking temperature | Low heat |
| Lamb shank cooking utensils | Dutch oven, heavy-bottomed pot, slow cooker, pressure cooker |
| Lamb shank cooking tips | Use aluminium foil below the cover, stir every 20 minutes, add water to prevent scorching |
| Lamb chop cooking method | Pan frying |
| Lamb chop cooking time | 2-4 minutes per side |
| Lamb chop cooking temperature | Medium-high heat |
| Lamb chop cooking utensils | Cast iron skillet |
| Lamb chop cooking tips | Marinade in garlic, rosemary, olive oil, salt, and pepper |
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What You'll Learn
Braising lamb shanks
Preparation
Before you start cooking, gather your ingredients and ensure your lamb shanks are thawed. Lamb shanks are best when they are evenly sized to ensure even cooking. You will also need a suitable pot or pan for braising. A Dutch oven or heavy-bottomed pot is ideal for slow cooking on a stovetop.
Seasoning
Season the lamb shanks generously with salt and pepper on all sides. You can also add other spices and herbs like rosemary, thyme, coriander, cumin, or smoked paprika to enhance the flavour.
Searing
Add oil to your pot and sear the lamb shanks over medium-high heat until they are browned on all sides. This step helps to develop and deepen the flavour of the meat. Remove the lamb shanks from the pot and set them aside.
Aromatics and Braising Liquid
In the same pot, add your choice of aromatics such as onions, garlic, and carrots. Sauté until they are softened and browned. Deglaze the pan with red wine, chicken stock, or a combination of both, and let it simmer. You can also add tomato paste to thicken the braising liquid.
Braising
Return the lamb shanks to the pot, ensuring they are mostly submerged in the braising liquid. Cover the pot with a lid and let it simmer over low heat. Braise the lamb shanks for about 2 to 3 hours, stirring occasionally, until the meat is tender. Remember to adjust the heat as needed to maintain a gentle simmer.
Finishing Touches
Once the lamb shanks are tender, remove them from the braising liquid. You can blend the liquid with the aromatics to create a smooth sauce. Serve the lamb shanks with the sauce and your choice of sides, such as creamy risotto or a bitter herb salad.
Braised lamb shanks are best enjoyed when the meat is tender and practically falling off the bone. This cooking method transforms a tough cut of meat into a delicious and tender dish.
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Pan-frying lamb chops
Lamb chops are a great choice for a quick, tasty, and elegant meal. Lamb is an often-overlooked meat, but it has a rich, distinct flavour that can be enhanced by pan-frying. This method is ideal for lamb chops as they cook very quickly and benefit from high-heat techniques.
Preparation
Firstly, you will need to prepare your lamb chops. You can buy individual chops, or you can buy a lamb rib roast and cut it into chops yourself. The chops should be trimmed of excess fat and be about 3/4-inch thick.
Next, you will need to season the chops. You can use a variety of seasonings, but a typical combination is salt, pepper, garlic, and rosemary. You can use fresh or dried rosemary, but fresh is recommended for the best flavour. You can also add olive oil to the seasoning, or brush it onto the pan before cooking.
Some people like to create a marinade with the seasoning ingredients and leave the chops to absorb the flavours for a few minutes or up to four hours before cooking.
Cooking
To cook the lamb chops, heat a cast iron skillet or another heavy pan over medium-high heat. You can add olive oil to the pan, or brush it onto the chops themselves. When the pan is hot, add the chops, making sure not to crowd the pan.
Cook the chops for 2-4 minutes on each side, depending on their thickness. If the chops are thicker than 1/2 inch, you may need to cook the edges for about a minute, especially the edge with the strip of fat. You can check the temperature with a meat thermometer—the CDC recommends an internal temperature of 145°F for medium-rare, but you can cook them to your desired level of doneness.
Once the chops are cooked to your liking, remove them from the pan and let them rest for a few minutes before serving. This will allow the juices to redistribute and ensure the meat is juicy and tender.
Serving
Lamb chops can be served with a variety of sides, such as mashed potatoes, seasoned green beans, and buttered baguette toast. They can also be served with a stir-fry of colourful peppers, mushrooms, onions, cilantro, and spinach.
Storage
Cooked lamb chops can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months. To reheat, cover and cook in the microwave at 50% power to prevent them from drying out.
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Best pan to use
Lamb shanks are best cooked slowly on low heat for a long time. They can be cooked in the oven, on a stovetop, in a slow cooker, or under pressure using a pressure cooker. A Dutch oven or heavy-bottomed pot works best for such slow-cooking dishes. Cast-iron skillet is also a good option for searing the shanks.
When searing lamb, it is important to use a pan that can retain and distribute heat evenly. Cast iron is a great choice for this, as it is a dense material that holds heat well and provides an even cooking surface. Cast iron skillets or pans are ideal for searing lamb shanks as they can withstand high temperatures and provide a consistent cooking surface.
For stovetop cooking, a large pan such as a Dutch oven or a heavy-bottomed pot is recommended. These types of pans can accommodate multiple lamb shanks and provide even heat distribution. Dutch ovens are made of cast iron and are ideal for slow cooking, as they retain heat well and distribute it evenly.
If you are using a slow cooker, you can transfer the lamb shanks to the slow cooker pot after searing them in a skillet or pan. Slow cookers are designed for low and slow cooking, so they are perfect for tenderizing lamb shanks.
Cast iron skillets or pans are also excellent choices for pan-frying lamb chops. The cast iron provides an even cooking surface and retains heat effectively, allowing you to achieve a nice sear on the lamb chops.
In summary, the best pans to use for cooking lamb shanks are Dutch ovens, heavy-bottomed pots, and cast-iron skillets or pans. These options provide even heat distribution and retention, making them ideal for slow cooking and searing lamb.
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Cooking time
While I did not find any explicit sources stating that you can pan-fry lamb shanks, I did find a few sources that mention lamb shanks being cooked in a pan. However, these recipes refer to braising or simmering lamb shanks, which involves cooking the meat in liquid over low heat for an extended period, typically around 2 to 3 hours. This technique is different from pan-frying, which typically involves cooking at higher temperatures for a shorter time.
When it comes to cooking time, the duration for pan-frying lamb chops is significantly shorter than braising lamb shanks. For pan-frying lamb chops, the cooking time is usually just a few minutes on each side. Specifically, the lamb chops are cooked for about 2 to 4 minutes per side over medium-high heat in a skillet. This short cooking time ensures that the lamb chops are cooked to the desired doneness, whether it is medium-rare (pull from the heat at 135°F), medium (pull from the heat at 150°F), or well done (pull from the heat at 160°F).
In contrast, braising lamb shanks is a slower and longer cooking process. The lamb shanks are typically cooked over low heat for 2 to 3 hours, either on the stovetop or in the oven. During this time, the meat is slowly transformed into a tender and flavorful dish. It's important to stir the lamb shanks occasionally or every 20 minutes to prevent sticking and burning. Additionally, you can add small amounts of water as needed to prevent scorching at the bottom of the pan.
While braising lamb shanks takes a longer time, it offers the advantage of creating a rich and flavorful dish. The low and slow cooking method allows the connective tissue in the lamb shanks to break down, resulting in tender meat that practically melts in your mouth. This cooking technique also allows the flavors of the braising liquid, whether it's red wine, broth, or a combination, to infuse into the meat.
In summary, the cooking time for pan-frying lamb chops is significantly shorter, typically just a few minutes per side, while braising lamb shanks requires a longer cooking time of around 2 to 3 hours for the best results. The choice between these methods depends on the desired outcome and the time available for cooking.
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What to serve with lamb shanks
Lamb shanks are typically braised or slow-cooked, and pair well with a variety of side dishes. Roasted vegetables are a classic option, providing a burst of colour and a healthy serving of vitamins and nutrients. Root vegetables such as carrots, parsnips, potatoes, and Brussels sprouts are all excellent choices. Simply toss them in olive oil and your choice of seasonings before roasting them in the oven until tender and slightly caramelized.
If you're looking for a low-carb option, cauliflower mash is a delicious and healthy alternative to mashed potatoes. Steam some cauliflower florets and blend them with butter, garlic, and cream for a creamy and flavourful side dish. Sauteed greens such as spinach, kale, or chard are also a nutritious option that adds colour to your plate.
For a refreshing contrast to the rich flavour of lamb, a quinoa salad is an excellent choice. Cook the quinoa according to the package instructions, and then add diced vegetables like bell peppers, cherry tomatoes, and cucumbers. Dress the salad with a simple vinaigrette made from olive oil, lemon juice, and honey.
If you're looking for something a little more indulgent, creamy potatoes or garlicky potato salad are always a good option to serve with lamb. You could also try pea salad, roasted radishes, or sautéed asparagus. For a simple, impressive side, try shaving raw asparagus into ribbons and pairing it with rich proteins like lamb.
Finally, while the old-school pairing of lamb with mint jelly may be a bit passé, you can still serve lamb with fresh mint in other ways. For example, try an herby salad with mint, Parmesan, and hazelnuts, or a fattoush salad with pita, vegetables, herbs, and dressing.
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Frequently asked questions
Yes, but they are usually braised or slow-cooked in the oven, on the stovetop, in a slow cooker, or under pressure using a pressure cooker.
It usually takes 2-3 hours to cook lamb shanks on a stovetop.
A Dutch oven or heavy-bottomed pot works best for slow-cooking lamb shanks.
To prevent lamb shanks from sticking to the bottom of the pan, you can place several small upside-down ceramic ramekins in the pot and put the shanks on top of them. Alternatively, you can add 1/4 to 1/2 cup of water to the pan every 20 minutes.
Before cooking, thaw the lamb shanks for at least an hour. Then, place them on clean paper towels and pat them dry.
