Classic Braised Lamb Shank

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Classic Braised Lamb Shanks are braised in the oven so that the lamb falls off the bone with delicious flavor. Also includes instructions for the slow cooker and Instant Pot!

Lamb shank is probably my favorite cut of lamb. The lamb chops were great on their own, but it was the tender meat falling off the bone that made me fall in love with my shanks. It’s also perfect for those just starting out with lamb. This recipe isn’t overly complicated, you don’t have to worry too much about timing, and you can still whip up a delicious meal.

Can I cook leg of lamb in a slow cooker?

Yes! This recipe can also be made in a slow cooker. Season the shanks with salt as directed in Step 2 of the recipe. Frying in a pan is an optional step. Searing your calves helps the fat harden and lock in moisture, so it’s worth the extra time and dishes. But we also recognize that one of the benefits of using a slow cooker is the short prep time so you can put everything in there. Place roasted or unroasted meats directly into the slow cooker. Add all remaining ingredients and cook on low for 8 hours.

Can I cook leg of lamb in an instant pot or electric pressure cooker?

Follow this recipe as directed, but instead of searing and roasting the shanks in a large pot, do all of this in a pressure cooker. Sear the shanks using the sear setting on the electric pressure cooker as directed in step 2. Saute the pureed vegetables for 3-5 minutes, then add the cranberry juice and shanks. High pressure cook for 45 minutes, then natural release for 15 minutes. Then, switch the release valve to the exhaust position. After the steam stops, remove the lid.

seasoned lamb shank

Puree vegetables in a food processor

Pour cranberry juice into braised leg of lamb

What liquid should I use to braise leg of lamb?

Red wine is a classic choice for stews. In this recipe, we give you the option of using red wine or cranberry juice. Red grape juice is also an option. Each has a subtle effect on the recipe. We love cranberry juice because the tartness of the cranberries goes so well with the delicate flavors of the lamb. Whichever you choose, it will be an amazing culinary experience.

Close-up of lamb shanks stewed in a cooking pot.

What should I serve with the leg of lamb?

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Close-up of lamb shanks stewed in a cooking pot.

Classic Braised Lamb Shanks are braised in the oven so that the lamb falls off the bone with delicious flavor. Also includes instructions for the slow cooker and Instant Pot!

Preparation time 30 minute

cooking time 3 Hour

total time 3 Hour 30 minute

raw material

  • 1 tablespoon vegetable oil
  • 4 leg of lamb
  • 2 teaspoon Salt
  • 1 white onion cut into chunks
  • 4 medium sized carrots cut into chunks
  • 4 celery sticks Trim and cut into chunks
  • 4 clove garlic peeled
  • 2 tablespoon ketchup
  • 2 cup Cranberry juice or red wine
  • 2 twig fresh rosemary

instruct

  • Preheat oven to 350°F. Heat a large oven-safe pot over high heat.

  • Season the leg of lamb with salt. Add oil to the pan and sear the shanks on all sides. Once each shank is nicely browned, transfer them to a plate and set aside.

  • Meanwhile, puree onion, carrot, celery, and garlic in a food processor. Add tomato paste. Put this puree in the same pan you used to fry the pork shanks and fry for 3 to 5 minutes. Stir in cranberry juice.

  • Add the lamb shanks back to the mixture. Top with rosemary sprigs and cover. Cook in a 350-degree oven for 2 1/2 to 3 hours, until the lamb is fork-tender. Remove the lid and allow the shanks to brown during the last 30 minutes of cooking.

notes

Slow cooker:

Season the shanks with salt as directed in Step 2 of the recipe. Frying in a pan is an optional step. Searing your calves helps the fat harden and lock in moisture, so it’s worth the extra time and dishes. But we also recognize that one of the benefits of using a slow cooker is the short prep time so you can put everything in there. Place roasted or unroasted meats directly into the slow cooker. Add all remaining ingredients and cook on low for 8 hours.

Instant Pot/Electric Pressure Cooker:

Follow this recipe as directed, but instead of searing and roasting the shanks in a large pot, do all of this in a pressure cooker. Sear the shanks using the sear setting on the electric pressure cooker as directed in step 2. Saute the pureed vegetables for 3-5 minutes, then add the cranberry juice and shanks. High pressure cook for 45 minutes, then natural release for 15 minutes. Then, switch the release valve to the exhaust position. After the steam stops, remove the lid.

Calories: 363kcal | carbohydrate: 27G | protein: 41G | fat: 10G | Saturated fat: 5G | cholesterol: 127mg | sodium: 1449mg | Potassium: 967mg | fiber: 3G | sugar: twenty oneG | Vitamin A: 10550unit | Vitamin C: 21.4mg | calcium: 77mg | iron: 4.2mg