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What is Braised Lamb Shanks
Warning: this lamb shank might make you fall in love with dinner. Four shanks are seared, then braised low and slow in red wine and beef stock for 4 hours until the meat falls off the bone.
It is my go-to shared dinner: one pot in the oven while the mash and Brussels sprouts come together, then a glossy demi-glace spooned over everything at the table.
Lamb shanks are a working muscle full of connective tissue, which is why they need a long, slow braise. After a few hours in red wine and stock, that collagen melts into the sauce and the meat falls off the bone.
Frenching the bone (cleaning the end) is a restaurant touch that makes the shank look like a handle on the plate. Serve it on mash to catch every bit of the reduced jus.
Key Technique: Low and Slow
Lamb shanks are a hard-working cut full of connective tissue. Four hours at 135°C/275°F melts it into gelatin, which is what makes the meat silky and the sauce rich.
FAQs
Can I braise on the stove instead?
Yes. Keep it at the barest simmer, covered, for about 3 hours, and check the liquid level now and then.
What if I don't have demi-glace?
Strain and reduce some of the braising liquid until glossy and use that instead.
Can I make it ahead?
Braises get better overnight. Cool the shanks in their liquid, refrigerate, then reheat gently.
Can I make it in a slow cooker?
Yes. Brown the shanks and build the sauce on the stove first, then cook on low for 7 to 8 hours. Reduce the liquid on the stove at the end.
What do I serve with it?
Mashed potatoes, polenta or crusty bread to soak up the jus, plus roasted vegetables like Brussels sprouts.
What wine should I use?
A dry red you would drink, like Cabernet Sauvignon, Merlot or Shiraz. Avoid anything labelled cooking wine.
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