Instant Pot Lamb Shanks Recipe - Little Sunny Kitchen (2024)

FAQs

Which cooking method is best for the shanks? ›

Braised or slow-cooked is best way to cook lamb shanks.

Because they are a tougher cut, the best way to cook lamb shanks is by braising or slow-cooking them in the oven until the meat is fork-tender and the marrow has melted into the rich sauce.

No, lamb shanks don't have to be completely covered in liquid, but they also can't be dry roasted. In a slow cooker, the steam trapped inside from any added liquids will be enough to cook the shanks.

Before you cook lamb shanks by braising them, wash the shanks and use a sharp knife to remove some of the larger deposits of fat. Heat some oil over medium-high heat in a large dutch oven, then brown the shanks for about 4 minutes on all 3 sides.

First, take them out of the refrigerator and let them sit on the counter for 1 hour. Heat oven to 325 degrees. Place the lamb shanks in a 3-inch deep pan (add 2 teaspoons of water to whatever sauce you cooked them in ), cover the pan lightly with aluminum foil and heat for about 25 minutes.

Chefs often use a Dutch oven to braise lamb shanks. Braising is a cooking technique that involves searing the meat at a high temperature and then slowly cooking it in a liquid within a covered pot.

Brown the lamb first, in batches if necessary. This will maintain a high heat in the pan and caramelise the juices, which will improve the colour and flavour of the meat. Although lamb is a little more fatty than other meats, don't trim all of it away before cooking.

Cooking tips for lamb

Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout. You can serve lamb a little bit pink and when cooked the meat should always look moist and juicy, and a little rare if you like but never bloody.

The silver skin is inedible and does not cook off and lamb fat is not as tasty as pork or beef so trim the fat on the outside. Don't worry, there is plenty closer to the bone to make the meat moist and delicious.

What can I use instead of red wine in lamb shanks? ›

Can you substitute the Red Wine Lamb Shanks recipe? Yes, use tomato passata or 800 g/28 oz crushed tomatoes as a substitute if you prefer not to use red wine. Add it at the same time as the chicken stock.

You certainly can and in fact, most lamb cuts are best served either rare or medium rare at most. The key is knowing which cuts of lamb to eat rare and which to avoid, along with proper preparation, food safety, and cooking to ensure your lamb is both tasty and safe.

Slide the shanks into a vacuum bag, add a dash of oil and a sprig of rosemary, then seal. Place the bag in the water bath and leave to cook for 16 hours. Take the cooked meat out of the vacuum bag and, using kitchen paper, remove any excess moisture.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Garlic has a strong aroma, while a dash of acidic lemon juice, often used to combat the smell of fish, can reduce the aroma in lamb. Using a marinade, such as teriyaki or a combination of soy, ginger and pineapple, will add some steam during the cooking process, but will reduce the gamey flavor and aroma.

Shank Cross-Cut | Lean. A cross-section of the leg, which is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

Stewing or braising the meat is the best way to achieve this as you can stop the meat from drying out with the liquid and the long cooking time on the low heat gives the meat enough opportunity to break down the toughness and become amazingly soft and tender.

Braising works by slowly melting connective tissue and fat from the meat, plus the moist cooking environment keeps the meet tender. The end result of this long and slow cooking process makes meet that literally falls off the bone and a braising liquid that is incredibly rich and flavorful.

Cross cut shank is best cooked using slow cooking methods such as braising or stewing. This helps to tenderize the tough meat and extract its rich flavor. You can braise cross cut shank in a flavorful liquid, such as beef broth or red wine, until it becomes tender and succulent.