How to Make Slowly Cooked Lamb Shanks
If you’re looking for a hearty and satisfying meal, my juicy slowly cooked lamb shanks recipe is the way to go. Moreover, this dish is simply irresistible, with tender lamb shanks that have been slow-cooked to perfection and served with a generous helping of vegetables.
Furthermore, the real star of the show is the thick, rich, tomato-based sauce that the shanks are smothered in. Every bite is a burst of flavor that will literally melt in your mouth and leave you wanting more.
And with the meat falling off the bone, it’s easy to see why this dish is a true crowd-pleaser.
Watch Lamb Shanks video recipe:
How to Make LAMB SHANKS Like an Italian
Vincenzoās Top Tip To Make Lamb Shanks
Choose the right lamb shanks
Firstly, look for the meat with a pinkish-red color and a thick layer of fat on the outside. The meat should be firm to the touch and not too soft.
Cook low and slow
You need to cook it slowly at a low temperature for several hours until the meat is tender and falls off the bone. This allows the connective tissue and fat to break down and create a succulent and flavorful dish.
Allow time for resting
Lastly, allow the dish to rest for a few minutes after cooking to allow the juices to redistribute throughout the meat. This will result in a juicier and more flavorful dish.
Slowly Cooked Lamb Shanks
Print Recipe
Equipment
- large pot
- Deep baking tray
- Saucepan
Ingredients
- 2 Lamb shanks
- 1 bottle Italian Passata – 700ml, tomato sauce
- 5 Baby potatoes
- Table salt
- 1 Carrot
- 1 Celery
- Dry mixed herbs
- 300 grams Sliced mushrooms
- Extra virgin olive oil, EVOO
- 500 ml Milk
- 2 slices Italian bread
- 1 Stock cube, OR fresh veggie stock
- 1/4 White onion
- Bunch of basil
Instructions
- Preheat oven to 160ā degrees.
- Now we need to cook the lamb shanks, sauce and potatoes separate but at the same time.
- Place 2 lamb shanks in a large pot, cover them with water (or fresh stock) and boil for one hour.
- Once the water starts to boil, add a cube of vegetable stock.
- While you are waiting for the water to boil, cut the potatoes into 4pieces and put them in a deep baking tray, adding 3 tblsp of extra virgin olive oil and a sprinkle of dried herbs on top.
- Place the tray in the oven at 160ā for 1hr.
- Every 15 minutes, turn the potatoes to make sure they cook through.
- THE SAUCE
- Cut 1/4 of onion, 1 carrot and celery into small pieces and place them in a saucepan with 3 tblsp of extra virgin olive oil on medium heat.
- Once the onions become golden, add the mushrooms (normally after 2 – 3 minutes).
- Let this cook for 2 minutes then add the tomato sauce, chopped basil, a pinch of salt and dried mixed herbs.
- Pour a glass of water into the sauce bottle to get the leftover sauce thatās still stuck on the sides of the bottle and pour it in
- Mix well with a wooden spoon and cook for around 45min.
- Add 500ml of milk, stir well and leave to simmer for 10 more minutes.
- COMBINE YOUR INGREDIENTS:
- Next, add the tomato sauce to the potatoes and mix well.
- Add the lamb shanks to the deep baking tray and a big spoonful of stock from the pot.
- Cover the tray with foil.
- Put the tray in the oven for 2hr at 160ā degrees.
- Make sure you turn the lamb shanks every hour and stir the sauce.
- After 2hours the lamb shanks are ready.
- Toast 2 slices of bread in the oven for a couple of minutes until they get crispy. Cut them into small cubes.
- E ora si mangia, Vincenzoās Plateā¦.Enjoy!
Video
How to serve Slowly Cooked Lamb Shanks
To serve a delicious lamb shank, follow these steps. First, place the potatoes and sauce in the middle of a large plate. Next, place it on top and add some thick, juicy sauce on top of it. Then, decorate with chopped basil, bread cubes, and a drizzle of extra virgin olive oil. Finally, enjoy it as it melts in your mouth!
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