My GF Lamb Shank is true comfort food. Shanks are such a great cut of meat.
So where does the shank come from on the animal? The SHANK comes from the area on the lamb or cow just above the knee. Why is it so good? It is an area of the lamb or cow that is not that tender. It has plenty of fat in it as well. By cooking it low and slow, the meat becomes so tender and the fat is cooked off. The expression is “it falls off the bone“. The key to a shank is it has to be cooked until it is tender. No knife needed.
Cooking a shank is not very hard. But it needs to have the right flavor added and there is a methodology to cooking it. The shank is spiced to start, but most importantly, it is seared off in a Dutch oven. Shanks can be cooked in a pressure cooker as well. If you use a pressure cooker, you will get to eat a lot sooner. I don’t mind using a Dutch oven on the weekend because I have the time.
After the shanks are seared, the shanks are removed from the Dutch oven. Next, the mirepoix is added and sautéed picking up the little bits of the lamb shank on the bottom. Eventually, the lamb shanks are added back in to braise with plenty of spices, stock and red wine. It is cooked for hours to a wonderful finish.
Below are a few links to some slowed cooked meals showing the versatility.
Developing the Flavor of the Lamb Shank.
The GF Lamb Shank Plated.
GF Lamb Shanks
Slow cooking creates so much flavor and enables one to use tough cuts of meat to create one of a kind dishes as in this GF Lamb Shank.
- 5 Whole Lamb Shanks
- 1/4 Cup GF Flour
- 2 Tbsp Olive Oil
- 1 Medium Yellow Onion rough chop
- 2 Stalks Celery Ribs rough chop
- 3 Whole Carrots rough chop
- 3 Cups Chicken Broth
- 28 Ounces Diced Tomatoes
- 2 Sprigs Fresh Rosemary
- 1/2 Cup Red Wine
- 1 Tbsp Turkish Oregano
- 2 Tsp Smoked Sea Salt
- 2 Tsp Black Pepper
- 2 Tsp annato seeds
- 2 Tsp Cardamon seeds
- 2 Tsp Singapore Seasoning
- 2 Tsp Cumin seeds
- 2 Whole Bay leaves
- 2 Tsp Ground cinnamon
Pat the lamb shanks dry and season with salt and pepper on all sides.
In a large Dutch oven pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8 mins or so). Remove the lamb shanks and set aside.
Next, add the onions, celery and carrots and rosemary. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine and scrape the bottom. Reduce the wine by half.
Add the broth, tomatoes and remaining spices. Return lamb shanks back to the pot; press down to submerge. Boil for 3 plus hours.
Serve the lamb shanks over orzo with roasted carrots.