Braised Lamb Shanks

I don’t usually cook lamb shanks on their own as the main dish, but with this recipe, I made an exception. When I order lamb shoulder from the butcher, I always ask him to add a couple of pieces of lamb shanks. In this recipe, lamb shanks rise to the occasion and become the star of the dish. When I braise the lamb shanks, the meat becomes tender and flavorful, falling off the bone. The soft meat ends up sitting in a spicy aromatic sauce.

I intentionally didn’t add any other vegetables to this dish. I only add onion and two whole heads of garlic. I kept them whole and only peeled them. The garlic cloves add sweetness to the stock once they are done cooking. As for the pieces of lamb shank, I only used dry spices to season them. I didn’t use any herbs. The two main flavors were ground cardamom and turmeric. I also add some cardamom pods that I crush and add to the stock. To make the stock, I used the bowl that I marinate the lamb shanks in since it still has some leftover spices. Then I added warm water to mix it. I used that as the stock to add to the lamb shanks after I sear them on the stove. 

I served this dish alongside a medley of braised mixed vegetables with tomato sauce and a side of orzo rice. These recipes are coming soon! My Braised lamb shanks made a perfect meal! I hope you will try it and let me know how it goes! 

What Cut of Lamb is the Shank? 

Lamb shank is an inexpensive cut of lamb. It is the meat right above the knee joint and below the leg. This piece of meat has a lot of connective tissue. As people always say, the best way to braise meat is to cook it slow and low. You can either make the braised lamb shanks in a slow cooker or a Dutch oven for hours. If you are using a Dutch oven, you should cook the meat by placing the entire, heavy-duty pot in the oven.  

How to Prepare Lamb Shanks for Cooking?

Before cooking the shanks, you must prepare the meat. By properly preparing the meat, you can get the most tender lamb shank in the least amount of cooking time. The first step of preparing the meat is to trim away the shank’s fat and silver lining. Then detach the tendons from the bones. This will help the meat shrink and produce more tender meat. 

Why Do You Sear Before Braising?

Lamb shanks and other cuts of meat should be seared before braising to seal the moisture within the meat. Browning each side of the shanks also gives the meat a beautiful color and gives the dish an additional depth of flavor. 

How to Store Braised Lamb Shanks? 

Lamb shanks tend to keep pretty well, so they make excellent meal prep food. You can meal prep them on a Sunday and heat them when you are hungry throughout the week. Keep it in an airtight container and store them in the refrigerator for up to 4 days. You can also easily reheat them in the microwave for about 2 minutes or add them to a pot with some sauce and reheat it on the stove.