Ella Walter
Lamb shanks are a tough cut of meat with lots of connective tissue, so they need to be cooked slowly to become tender. A crock pot is a great way to cook lamb shanks, as they can be left for several hours to cook slowly, resulting in tender meat. The key to getting the best flavour is to brown the shanks first, then add vegetables, stock, and a sauce made with red wine. The shanks can then be cooked in the crock pot for 5-8 hours, depending on the heat setting.
| Characteristics | Values |
|---|---|
| Lamb Shanks | 3-4 pounds of meat, or 400g/13oz per shank, is enough to feed 4 people |
| Lamb shanks are from the lower leg of lambs | |
| They are an inexpensive, tough cut of meat with lots of connective tissue | |
| Browning | Heat oil in a pan over medium to high heat and brown the lamb shanks on all sides |
| Seasoning | Salt, pepper, paprika, garlic powder, nutmeg, kosher salt, thyme, rosemary, cinnamon, Magic Mushroom Powder |
| Vegetables | Onions, carrots, celery, potatoes, whole peeled canned tomatoes, baby potatoes |
| Braising Liquid | Red wine, chicken stock, beef broth, vegetable broth, balsamic vinegar, fish sauce, tomatoes, tomato paste |
| Crock Pot | Cook on low for 6-8 hours or on high for 4-6 hours |
| Serving | Serve with mashed potatoes, cauliflower puree, couscous, Lebanese rice, orzo pasta, bread, green vegetables |
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What You'll Learn
Seasoning the lamb shanks
Lamb shanks are a tough cut of meat with lots of connective tissue, so they need to be cooked slowly to become tender. Before cooking, pat the lamb shanks dry and season them generously with salt and pepper, or a mixture of kosher salt, garlic powder, paprika, nutmeg, and black pepper. You can also add some red pepper flakes to the seasoning mix for an extra kick. If you want to enhance the savoury flavour of the dish, you can use Magic Mushroom Powder or Diamond Crystal kosher salt as a seasoning.
For a more complex flavour profile, you can also add fresh or dried herbs such as rosemary, thyme, and cinnamon sticks to the crock pot. Additionally, if you want to add a tangy twist to the dish, you can include some aged balsamic vinegar.
If you're looking to make a sauce to accompany the lamb shanks, you can use beef or vegetable broth as a base and add in some red wine for depth of flavour. You can also include crushed tomatoes, tomato paste, and aromatics such as onions, garlic, and carrots to enhance the savouriness of the sauce.
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Browning the meat
To brown the lamb shanks, first, pat them dry with a paper towel. This will help the spices stick to the meat and ensure a good sear. Next, season the lamb shanks with salt and pepper, or a mixture of spices such as paprika, garlic powder, nutmeg, kosher salt, and black pepper. You can also use a seasoning salt like Magic Mushroom Powder to add an umami flavour.
Once the lamb shanks are seasoned, heat some extra virgin olive oil or ghee in a large, heavy-based pot over medium-high to high heat. Add the lamb shanks to the pot and sear them in batches to ensure they all get a good sear. Cook the lamb shanks for about 5 to 10 minutes, turning them occasionally, until they are browned on all sides.
After browning, remove the lamb shanks from the pot and set them aside on a plate. If there is excess fat in the pot, drain it off before proceeding to the next step of cooking the aromatics.
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Preparing the braising liquid
Sauté Aromatics
After browning the lamb shanks, reduce the heat to medium-low. Add some olive oil to the same pot and sauté aromatic vegetables such as onions, garlic, carrots, and celery. Cook this mixture for about 5 minutes, until the onions become translucent and sweet. This step is essential as it adds depth of flavour to the braising liquid.
Add Liquid and Spices
Once the aromatics are softened, it's time to add the liquids and spices that will form the basis of your braising liquid. Pour in some red wine—this will give your dish a rich, deep flavour. You can also use beef broth or vegetable broth as a non-alcoholic alternative. Add chicken stock for an extra savoury note. To enhance the flavour profile, include spices like paprika, garlic powder, nutmeg, salt, and pepper. Don't be afraid to adjust the spices to your taste preferences.
Include Tomatoes and Herbs
To add a tangy, savoury dimension to your braising liquid, include crushed tomatoes or whole peeled canned tomatoes. For extra flavour, toss in some tomato paste. Fresh herbs like thyme and rosemary sprigs, along with bay leaves, will infuse your liquid with wonderful aromas.
Simmer and Adjust Seasoning
After combining all the ingredients, stir them well and bring the liquid to a gentle simmer. Taste the braising liquid and adjust the seasoning as needed. You can add more salt and pepper to enhance the flavours. Remember, the liquid should be savoury and well-seasoned, as it will permeate the lamb shanks during the slow cooking process.
Braise the Lamb Shanks
Once your braising liquid is ready, it's time to submerge the lamb shanks in it. Make sure most of the meaty ends of the shanks are covered. Cover your crock pot and set it to Low for 8 hours or High for 5 to 6 hours, depending on your desired level of doneness. The lamb shanks are ready when they are tender and starting to fall off the bone.
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Cooking the lamb shanks
Lamb shanks are a tough cut of meat with lots of connective tissue, so they need to be cooked slowly to become tender. This makes them ideal for slow cookers and crock pots.
Preparation
Firstly, pat the lamb shanks dry and season them with salt and pepper. If you want to add other spices, a simple mixture of paprika, garlic powder, nutmeg, and black pepper works well.
Browning
Add two tablespoons of olive oil to a large, heavy-based pot and heat over high heat. Sear the lamb shanks in batches, ensuring they are brown all over, for about 5 minutes. Remove the lamb from the pot and drain any excess fat.
Aromatics
Turn the heat down to medium-low and add another tablespoon of olive oil to the pot. Add the aromatics: onion, garlic, carrot, and celery. Cook for about 5 minutes, until the onion is translucent.
Braising Liquid
Add the braising liquid to the pot: red wine, chicken stock, crushed tomato, tomato paste, thyme, and bay leaves. Stir to combine. You can also add beef or vegetable broth if you don't want to use alcohol.
Slow Cooking
Place the lamb shanks into the pot, ensuring they are mostly submerged in the liquid. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours, depending on your crock pot. The lamb is ready when it is tender and starting to fall off the bone.
Sauce
Remove the lamb shanks from the pot and set aside. Strain the sauce into a bowl, pressing to extract as much liquid as possible. Pour the strained sauce back into the pot and bring to a simmer over medium heat to reduce and thicken, if needed. Taste the sauce and add salt and pepper as required.
Serving
Lamb shanks can be served on a bed of mashed potato or cauliflower puree, with plenty of sauce. They also go well with crispy roast potatoes, sautéed potatoes, or smashed potatoes. For a lighter option, serve with couscous, Lebanese rice, orzo pasta, or a big bright salad.
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Thickening the sauce
First, it's important to note that the sauce will thicken slightly as it cools, so don't be too hasty in your efforts to thicken it. If you've cooked your lamb shanks in a rich red wine sauce, you may find that making the sauce ahead of time and allowing it to rest overnight will give it a thicker, more luxurious consistency.
If you're still seeking a thicker sauce, there are several options available. One method is to use a flour or cornflour slurry. Mix flour or cornflour with cold water, creating a slurry, and then stir this into the sauce. Turn the crockpot to high and whisk the sauce as it cooks, helping it to thicken. Alternatively, if your slow cooker doesn't reach a high enough temperature to achieve a rolling simmer, transfer the sauce to a pan on the stovetop. Bring it to a rapid boil, which will reduce the sauce and thicken it effectively.
Another technique is to use a pureed vegetable base to thicken the sauce. After straining the sauce to extract all the flavour from the vegetables, you can use an immersion blender to puree the vegetables and then add this back into the sauce. This will not only thicken the sauce but also add a layer of flavour and texture.
Finally, don't underestimate the power of aromatics and spices to enhance the sauce. Onion, carrot, celery, and garlic can all contribute to a thicker sauce while also adding depth of flavour. Fresh herbs like thyme, rosemary, and bay leaves can also be added to the sauce, either whole or pureed, to create a more complex and robust flavour profile.
By using a combination of these techniques, you can achieve a thick and indulgent sauce to accompany your tender lamb shanks.
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Frequently asked questions
To cook fresh lamb shanks in a crock pot, first, heat some oil in a pan and brown the lamb shanks on all sides. Then, place the lamb shanks in the crock pot with vegetables and a liquid such as stock, red wine, or beer. Cook on a low setting for 6-8 hours or on high for 4-6 hours.
A good rule of thumb is to get one lamb shank per person. However, the size of lamb shanks can vary, so make sure you get ones that will fit in your crock pot. As a rough guide, 3 pounds of lamb shanks should be enough to feed four hungry people.
Mashed potato, cauliflower puree, couscous, Lebanese rice, or orzo pasta are all good options to serve with crock pot lamb shanks. For a crispy potato option, you could also try sautéed potatoes, smashed potatoes, or crunchy roast potatoes.
Lamb meat can be quite rich and gamey, so it's a good idea to use a spice rub to build flavor. A simple mixture of paprika, garlic powder, nutmeg, salt, and pepper can be used to season the lamb shanks before browning them.
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