Slow-Braised Lamb Shanks
Cooking a shank is about patience. You want the collagen to break down slowly, which happens when the meat is partially submerged in a simmering liquid.
Control the sear and the simmer.
Don't crowd the pan when browning the shanks; moisture is the enemy of a good crust. Use a heavy-bottomed pot that holds heat evenly.
- Dutch oven
- tongs
- parchment paper
- aluminum foil
What goes in.
- 4lamb shanks
- 2 tbspneutral oil
- 1large yellow onion, diced
- 2carrots, chopped
- 2celery stalks, chopped
- 4garlic cloves, smashed
- 2 tbsptomato paste
- 2 cupsdry red wine
- 2 cupsbeef or lamb stock
- 3sprigs of fresh thyme
- 2dried bay leaves
Maillard reaction
Brown the meat deeply on all sides until a dark mahogany crust forms. This crust is the foundation for the depth of your braising liquid.
The method.
Sear the lamb
Pat the shanks bone-dry. Heat oil in the Dutch oven over medium-high heat. Brown the shanks thoroughly, turning once, until they are deeply colored on all sides. Remove and set aside.
Build the base
Lower heat to medium. Add onions, carrots, and celery to the fat remaining in the pot. Cook until the onions turn translucent and start to catch some color. Stir in the tomato paste and cook for two minutes until it turns a deep rust color.
Deglaze
Pour in the wine. Scrape the bottom of the pot with a wooden spoon to release the browned bits. Let the wine simmer until reduced by half.
Braise
Return the shanks to the pot. Add stock until the liquid reaches two-thirds of the way up the shanks. Add thyme and bay leaves. Cover with a circle of parchment paper directly on the liquid, then seal the pot with a tight lid or foil.
Slow cook
Place in a 325°F oven. Braise for 2.5 to 3 hours. You are done when the meat pulls away easily from the bone when prodded.
Other turns to take.
Mediterranean style
Add strips of orange peel and a pinch of cinnamon to the braising liquid for a brighter finish.
Root vegetable heavy
Add large chunks of parsnip or turnip to the pot during the last hour of cooking.
When it doesn't go to plan.
Skim the fat off the surface of the braising liquid before serving; it makes the final sauce much cleaner.
If the sauce is too thin, remove the shanks once done and boil the liquid on the stovetop until it thickens to a syrup consistency.
Let the shanks rest in the liquid for at least 20 minutes before serving.
The ones that keep coming up.
How do I know if they are done?
The meat should be soft enough to be pierced by a fork without resistance. If the bone is still tightly gripped by the meat, give it another 20 minutes.
Can I do this on the stovetop?
Yes, keep the heat on the lowest possible setting to maintain a very gentle simmer. Keep a close eye on the liquid level so it doesn't evaporate too quickly.
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