Guinness lamb shanks with dark sticky gravy a British recipe (2024)

FAQs

Why do lamb shanks take so long to cook? ›

If you're new to lamb shanks, here's a rundown: lamb shanks are from the lower leg of lambs, and they are an inexpensive, tough cut of meat. Because of this, lamb shanks need to be slow cooked – either braised or roasted – to break down the tough meat to soften into succulent tenderness.

Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water. Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.

Lamb shank, a cut from the shin of the lamb, is one of the most flavorful cuts of lamb. The connective tissue, which gives lamb shank its flavor, also leads to toughness if not prepared correctly. Lamb shank needs to be cooked over low heat for a long time to become velvety, flavorful, and fall-off-the-bone juicy.

Lamb shanks are an ideal protein for braising, a combination-cooking method that starts with pan-searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker. Braising is the best way to prepare lamb shanks, which can turn stringy when cooked too quickly.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

No, lamb shanks don't have to be completely covered in liquid, but they also can't be dry roasted. In a slow cooker, the steam trapped inside from any added liquids will be enough to cook the shanks.

There is no need to rinse raw lamb before cooking because this creates a cross-contamination hazard and is not necessary.

When preparing lamb shanks, remove the silverskin -- that whitish membrane on the outside of the meat –- and any large fatty deposits. This will lessen any gamey flavor as the meat is cooked. Use a small, sharp knife to loosen the silverskin, making it easier to pull off.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle.

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

How do you know when lamb shanks are cooked? ›

The key to getting the perfect flavour and texture with lamb shank is to cook it slowly over a low heat for a longer period of time. You will know that the shank is cooked right when it simply falls off the bone with no effort needed.

The benefits of eating lamb shank includes, it's a good source of protein, it contains high levels of essential amino acids, it is a rich source of vitamin B12 and iron, it's also a good source of zinc, selenium, and niacin.

Don't worry about overcooking lamb shanks.

But undercooked lamb shanks are tough and chewy – not fun to eat! The meat should fall off the bone at the touch of your fork, so budget the time to get to that point.

Lamb Shanks: Good Things Come to Those Who Wait The shank — the lower part of the leg, from the knee down — is one of the toughest cuts you can find on a lamb. But what makes it impossible to saute is what makes it ideal for braising.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

Why are my lamb shanks tough? If your shanks are tough, they may need to be cooked for longer. In a slow cooker, they need to be cooked for 6-8 hours on low and 4 hours on high.

Don't worry about overcooking lamb shanks.

But undercooked lamb shanks are tough and chewy – not fun to eat! The meat should fall off the bone at the touch of your fork, so budget the time to get to that point.

In other words, if the meat ends up tough and chewy, it usually means you probably need to cook them longer. However, thanks to my Instant Pot (a.k.a. electric pressure cooker), I can get a hearty platter of fall-off-the bone lamb shanks onto the dinner table in about 90 minutes!