Tillie Doyle
Lamb shanks are a tough cut of meat that is full of connective tissue, so they are ideal for long, slow braising to tenderize the meat. Cooking lamb shanks in a crock pot is a great way to achieve this, as the meat can be left to cook slowly for several hours, resulting in tender, fall-off-the-bone meat. This paragraph will discuss the best ways to cook lamb shanks in a crock pot, including the ideal cooking time and temperature, as well as some tasty seasoning and serving suggestions.
| Characteristics | Values |
|---|---|
| Lamb shank cut | Fore shank, hind shank, or lower leg |
| Toughness | Tough, connective tissue |
| Cooking time | 5-8 hours |
| Temperature | Low |
| Browning | Optional |
| Seasoning | Salt, pepper, paprika, garlic powder, nutmeg, rosemary, thyme, cinnamon |
| Braising liquid | Red wine, beef broth, chicken stock, tomato, thyme, bay leaves |
| Sides | Mashed potatoes, couscous, rice, peas, carrots, bread |
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What You'll Learn
Cooking time and temperature
Lamb shanks are a tough cut of meat with lots of connective tissue, so they need to be cooked slowly. A Crock-Pot is a great way to cook them, as it will slowly tenderise the meat. The cooking time will depend on the temperature setting you use.
If you want to cook your lamb shanks on a low heat, you should leave them for 7-8 hours. Some sources suggest that 6 hours is enough, but if you want the meat to be fall-apart tender, it's best to leave it for longer. If you're in a hurry, you can cook lamb shanks on a high heat for 5-6 hours. One source suggests that 4 hours on high is enough, but this may result in slightly tougher meat.
If you want to be really precise, you can use a meat thermometer to check that the internal temperature of the lamb has reached 145°F.
If you're worried about the lamb drying out, you can add some liquid to your Crock-Pot. Lamb shanks are often cooked with stock, wine, or broth, which will add flavour and moisture to the dish. You don't need to submerge the lamb shanks completely—just make sure that most of the meat is covered.
You can also brown the lamb shanks before adding them to the Crock-Pot to develop more flavour. To do this, heat some olive oil in a pan over a high heat and sear the lamb shanks for 5- 10 minutes, until they are browned all over.
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Browning the shanks
Browning the lamb shanks is an important step in developing flavour. While it is not necessary, it is highly recommended. The shape of the shanks makes it difficult to brown evenly, but it is worth doing the best you can.
To brown the shanks, heat a heavy skillet over medium-high heat. Add a tablespoon of ghee or extra virgin olive oil. Once hot, sear the lamb shanks in batches, turning them to get an even colour all over. This should take around 5 to 10 minutes. If you are using a crock pot, you can skip this step, but browning will add flavour to your dish.
If you are browning the shanks, you will need to do this in batches. Depending on the size of your pan, you may need to do this in two batches to avoid overcrowding the pan. After browning, remove the shanks from the pan and set them aside on a plate. Drain any excess fat from the pan before proceeding to the next step.
Browning the lamb shanks will add a depth of flavour to your dish. It is a key step in building flavour, especially when the shanks are to be slow-cooked. The Maillard reaction occurs when proteins and sugars react to heat, creating new flavours and a rich, brown colour. This reaction only occurs at high temperatures, so it is important to ensure your pan is hot before adding the shanks.
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Braising liquid
Lamb shanks are a tough cut of meat with lots of connective tissue, so they need to be cooked low and slow to become tender. Braising is the best way to cook lamb shanks, and a crock pot is a perfect cooking vessel for this.
The braising liquid is an important component of the dish as it helps to tenderise the meat and create a rich sauce. The type and amount of liquid used will depend on your desired flavour profile and cooking method. For example, if you are using an oven to braise the lamb shanks, you will need more liquid than if you are using a crock pot or slow cooker.
There are many options for braising liquids when cooking lamb shanks. One popular choice is red wine, which adds depth of flavour to the dish. You can also use beef broth, chicken stock, or a combination of the two for a heartier flavour. If you prefer a lighter option, vegetable broth can be used as a substitute, but it may not have as strong a taste.
Additionally, you can include other liquids and ingredients to enhance the flavour of your braising liquid. For example, tomato products such as crushed tomatoes or tomato paste can be added for a hint of acidity. Aged balsamic vinegar can also be used to add a splash of acid at the end of cooking to perk up the flavours. Red boat fish sauce is another option that adds umami and saltiness without any fishy taste.
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Seasoning
Pat Dry and Sprinkle with Salt and Pepper
Start by patting the lamb shanks dry with a paper towel. This helps to remove any excess moisture, ensuring a better sear and more effective browning. After patting dry, sprinkle the lamb shanks generously with salt and pepper on all sides. You can use regular table salt or kosher salt, depending on your preference. The salt will enhance the flavour of the meat, while the pepper adds a subtle kick.
Sear the Lamb Shanks
Before adding the lamb shanks to the crock pot, it is recommended to sear them in a hot pan with some olive oil. Heat a large, heavy-based pan over high heat and add two tablespoons of olive oil. Sear the lamb shanks in batches to ensure even browning. Cook for around 5 minutes, turning frequently, until the lamb shanks are browned all over. This step adds a depth of flavour and creates a delicious crust on the meat.
Aromatics and Braising Liquid
In addition to salt and pepper, you can enhance the flavour of your lamb shanks by adding aromatics and creating a braising liquid. After searing the lamb shanks, reduce the heat to medium-low and add another tablespoon of olive oil to the pan. Add aromatics such as chopped onions, garlic, carrots, and celery. Cook this mixture for a few minutes until the onions are translucent and sweet. Then, add your choice of braising liquid, such as red wine, chicken or beef stock, crushed tomatoes, tomato paste, and herbs like thyme and bay leaves.
Spices and Herb Options
To further elevate the flavour of your lamb shanks, consider using a combination of spices and herbs. You can create a simple spice rub with ingredients like paprika, garlic powder, nutmeg, and black pepper. Apply this rub to the lamb shanks before searing them. Additionally, fresh herbs like rosemary, thyme, and cinnamon sticks can be added to the crock pot during cooking for a more complex and fragrant dish.
Magic Mushroom Powder
For an extra boost of umami, you can use Magic Mushroom Powder as your seasoning salt. This unique seasoning will make your lamb shanks incredibly flavourful. If you don't have Magic Mushroom Powder, you can use Diamond Crystal kosher salt as a substitute.
Red Boat Fish Sauce
Don't forget to add a few dashes of Red Boat Fish Sauce to your crock pot! This ingredient adds umami and a subtle saltiness to the dish without tasting fishy. It's a secret weapon for amplifying the savoury notes of your lamb shanks.
By following these seasoning tips, you'll be well on your way to creating mouthwatering lamb shanks in your crock pot that are packed with flavour and have a tender, juicy texture.
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Serving suggestions
Lamb shanks cooked in a crock pot are best served with a generous helping of gravy. You can serve them on a bed of mashed potatoes or cauliflower puree, with a side of green vegetables, such as green beans, asparagus, or broccoli. You can also serve them with sautéed spinach and peas, with crusty bread to mop up the gravy.
If you prefer a crispier potato option, you can serve the lamb shanks with sautéed, smashed, or crunchy roast potatoes. You can also serve them with rice, pasta, or fettuccine. For a budget-friendly option, serve the lamb shanks with crispy baked potatoes, along with sides such as soured cream, cheese, or baked beans.
You can also use the gravy from the crock pot and reduce it into a rich glaze to pour over the lamb shanks. Garnish with thyme leaves if desired.
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Frequently asked questions
Lamb shanks should be cooked for 6 to 8 hours on low heat or 5 to 6 hours on high heat.
The ideal temperature for cooking lamb shanks is 145°F.
First, pat the lamb shanks dry and season them with salt and pepper. Then, heat olive oil in a pan and sear the lamb shanks until brown all over.
You can add aromatics like onions, garlic, carrots, and celery, as well as beef or chicken broth, red wine, and herbs like thyme and rosemary.
Lamb shanks can be served on a bed of mashed potatoes, cauliflower puree, couscous, rice, or with crusty bread to mop up the sauce. Include a side of green vegetables like peas, spinach, or asparagus.
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