Slow-Braised Lamb Shanks

This easy recipe for Slow-braised Lamb Shanks results in delicious fall-off-the-bone tender meat. Perfect for a dinner party because it can be made at least a couple of days in advance, leaving both you and your kitchen, stress-free.

The making of Slow-Braised Lamb Shanks

I love making slow-cooked slow-braised meats for dinner parties. The main reason is, the work can be done in advance leaving your kitchen clean and you available to enjoy your guests. This recipe for Slow-Braised Lamb Shanks is one of my favorites. It's not only impressive to serve, but it tastes so delicious. And it's mostly hands-free. 

If you have never done a slow-braise, you really need to try it.

Ingredients for Slow-Braised Lamb Shanks

• 4 whole lamb shanks - that's if you are feeding 4. If feeding more, get more.
• A whole lemon
• Garlic - about 8 large cloves or 1 tablespoon chopped for you measurers 
• Diced tomatoes in juice - 1 (28-ounce can) 
• 1 ½ cups dry white wine - an unoaked chardonnay will work here, or a Fume Blanc
• 1 ½ cups chicken stock, homemade or storebought. I always use low-sodium when using storebought
• 2 sprigs FRESH rosemary 
• Herbs de Provence - a combination of dried basil, thyme, lavender, and fennel seed. Italian seasoning mix will do in a pinch. 

Tips for Success

1. The number one trick for success - brown the meat well. I mean it. You have to really really get a good crust on the meat before adding any liquid.
2. Be sure to pat your meat dry with paper towels before you cook it so it doesn't steam, but browns,
3. Ensure both the pot and the oil are hot before adding the meat.
4. When browning the meat, don't mess around with it too much. Let the meat sit and brown, when it's brown enough, turn and brown the other sides. If the meat sticks to the pot when you go to try to turn it, it's not ready to be turned. Give it a few more minutes before you try again. When ready the meat will come off easily from the pot.
5. A Dutch oven, cast iron, or a stainless steel pot will give you much better browning results than a non-stick pot; which also needs to be kept at a lower temperature due to the coating.

(OK...I know, these are NOT lamb shanks. They are beef short-ribs.

BUT this is the color of brown you are looking for.)

As I said, this recipe for Slow-Braised Lamb Shanks is great for a dinner party because you can make it in advance, it's actually BETTER if made a few days ahead of time because the flavors have time to mingle. And the fat hardens on the top so you can easily remove it prior to reheating.

Win-Win

Ways to Cook Slow-Braised Lamb Shanks

1. In the Oven - This is my preferred method as it makes the house smell so great. It does take about 3 hours to properly cook in the oven. When slow-braising in the oven I like to put a piece of parchment paper over the top of my ingredients to keep them moist.
2. Stove-Top - This method will give you great results, but you do have to be a bit more hands-on than the oven-method to check that the shanks are not sticking and that there is sufficient liquid in the pot at all times. I also find that many stoves are not happy with the "very low" temperature setting so make certain you go as low as you can without the flame going out. 
3. Crock-Pot or Slow-Cooker - Once the meat has been browned, transfer it to your crock-pot or slow-cooker and cook according to the manufactures direction for time and temperature. Generally 8 hours on low, or 4 hours on high. If you have a multi-use pot, the plus is you can brown the meat in the pot so only one to dirty. 
4. Pressure Cooker - Whether Instant Pot or a standard pressure cooker, you should be able to both brown and cook slow-braised lamb shanks in a hurry. That makes them quick braised lamb shanks perhaps? But it will only take an hour.

But however you cook it, make sure to BROWN THE MEAT WELL BEFORE YOU START.

Can I say that again? Brown the meat well before you start!

Reheating and Storage

• To reheat - Remove the pot from the refrigerator (yes, you can keep them in the pot once it cools just a bit). Place in a 300º oven for about an hour, or until hot.
• Store leftover lamb shanks in a freezer-safe container, along with any juice, for up to 6 months. Even better if, after you freeze them you transfer them to a seal-a-meal bag and remove all air. Then you can store, without any loss of flavor, for up to a year, possibly longer. Thaw in the refrigerator overnight, then reheat as stated above.

These meaty slow-braised lamb shanks go perfectly on a bed of polenta, made so easy with my no-stir oven method or Spring Leek Risotto, made simple in a pressure cooker or instant pot.

Wine Recommendation: With the deep rich flavors of this stew, any red wine will work; but a California Cabernet Sauvignon is perfect with its deep notes of dark fruit and herbs such as bay leaf and rosemary. Other great choices are Malbec, Merlot or Cab Franc.