Lamb shanks are a delightful and versatile cut of meat, offering a rich, succulent taste that can be prepared in various ways. In this article, we will explore three different methods to cook lamb shanks – braised, slow cooker, and pressure cooker – ensuring that you have the knowledge and techniques for the perfect result every time.

1. Braising Lamb Shanks

Braising is a cooking technique that combines both moist and dry heat. This method of cooking allows the meat to tenderize while absorbing the flavors of the liquid and other ingredients.

Ingredients:

– 4 lamb shanks

– Olive oil

– Salt and pepper

– Aromatic vegetables (such as onions, carrots, and celery)

– 3 cups of dark stock or broth (beef, chicken, or vegetable)

– Fresh herbs (rosemary, thyme, or parsley)

Instructions:

1. Preheat your oven to 325°F (160°C).

2. Heat some olive oil in an ovenproof pot or Dutch oven on medium-high heat.

3. Season the lamb shanks with salt and pepper.

4. Brown the shanks on all sides until they have a nice golden crust. Remove them from the pot.

5. Add the aromatic vegetables to the pot and sauté until slightly softened.

6. Return the lamb shanks to the pot, then add enough stock to cover halfway up their sides.

7. Add your chosen fresh herbs.

8. Cover the pot with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.

9. Braise for 2.5–3 hours or until the lamb shanks are tender.

2. Slow Cooker Lamb Shanks

Using a slow cooker is a great option for those who want a delicious meal without having to monitor its progress constantly.

Ingredients:

– 4 lamb shanks

– Olive oil

– Salt and pepper

– Aromatic vegetables (such as onions, carrots, and celery)

– 2 cups of dark stock or broth (beef, chicken, or vegetable)

– Fresh herbs (rosemary, thyme, or parsley)

Instructions:

1. Season the lamb shanks with salt and pepper.

2. Heat some olive oil in a skillet and brown the shanks on all sides. Transfer them to the slow cooker.

3. Sauté the aromatic vegetables in the same skillet until slightly softened. Transfer them to the slow cooker.

4. Add enough stock to cover halfway up the sides of the shanks in the slow cooker.

5. Add your chosen fresh herbs.

6. Cover and cook on low for 8–10 hours or high for 4–5 hours, or until the lamb shanks are tender.

3. Pressure Cooker Lamb Shanks

For those short on time, a pressure cooker is an excellent solution for cooking lamb shanks quickly while still retaining their tenderness.

Ingredients:

– 4 lamb shanks

– Olive oil

– Salt and pepper

– Aromatic vegetables (such as onions, carrots, and celery)

– 2 cups of dark stock or broth (beef, chicken, or vegetable)

– Fresh herbs (rosemary, thyme, or parsley)

Instructions:

1. Season the lamb shanks with salt and pepper.

2. Heat some olive oil in your pressure cooker on sauté mode.

3. Brown the shanks on all sides and remove them from the pressure cooker.

4. Add the aromatic vegetables and sauté until slightly softened.

5. Return the lamb shanks to the pressure cooker; then add enough stock to cover halfway up their sides.

6. Add your chosen fresh herbs.