I guess when you don’t eat red meat it’s not so easy to cook it anymore. This Slow Cooked Lamb Shanks is one of those dishes that I haven’t cooked in a while.
Slow Cooked Lamb Shanks
Luckily I did eat red meat for most of my life so I have a good idea of how to cook it. In case you doubt whether this Slow Cooked Lamb Shanks tastes great.
It’s fall of the bone lamb shanks and if you are a red meat lover then this is right up your alley. It is so delicious according to my 12-year-old.
Served on a bed of creamy mash and some peas, it makes the perfect dinner. My son did ask if it was a special occassion.
Life’s too short to always wait for special occassions to treat ourselves. Every day should be a special occassion.
I’m not saying go crazy and eat everything you wish, in case you live another 100 years…Lol! But if you want to treat yourself go ahead, don’t wait for tomorrow.
My mom has been ill very often the past couple of years and everytime she goes into hospital I am stressed. I have learnt never to take anything for granted.
My dear friend lost her mom recently and I watched how by the blink of an eye she was diagnosed with cancer and only lived a few months thereafter. Her mom was also my friend and she was so full of life.
There was never a time I remember her not smiling. She was upbeat and fun-loving. That’s how she will always be remembered.
It’s how I want to live my life too. I want to have days filled with laughter and joy. It’s why I get so angry with my hubby when he is moody.
I just don’t understand men, if something bothers you speak up. Being sulk isn’t going to solve the problem.
If something bothers me you are surely going to hear about it. Maybe that’s why I am still ok despite my autoimmune disorders, I don’t bottle things up…haha!
Let me get to my Slow Cooked Lamb Shanks. If my stories become too much for you feel free to scroll right down to the recipe.
The great thing is that you don’t need a ton of ingredients. However, the flavors are all there.
You will require onion, carrots, celery, garlic, fresh thyme, rosemary, lamb or mutton stock, tomato paste, tomatoes, worcestershire sauce, lamb shanks of course and some salt and pepper.
Nothing complicated or too out of your reach. What I love is that it gets popped into the oven and you forget about if for a few hours.
Wine or Not?
I prefer not to use wine in my cooking. However, if you wish you can use red wine in this dish.
For me the dish tasted great without the wine. I did have a taste of the sauce to make sure it’s all good and it tasted divine.
How to serve the Slow Cooked Lamb Shanks
Some peas or carrots on the side works great too. This dish also makes a rich, delicious gravy.
I hate dry food and so does my kids so the gravy keeps the lamb moist and yummylicious.
Although my kids think it’s a special occassion dish. I think you can have it any day of the week.
We all need spoiling sometimes so if you eat it whenever you wish. In my home it gets made only about once a year so I guess that’s why it seems like a special occassion.
If you want the best, melt-your-mouth, tender and most delicious Lamb Shanks then you’ve got to try this recipe. Please drop me a comment and a star rating if you love the recipe.
More Lamb Recipes to try:
Slow Cooked Lamb Shanks
- 4 lamb shanks
- 3 tbsp olive oil
- 1 onion finely chopped
- 6 large cloves garlic minced
- 6 sprigs fresh thyme
- 3 sprigs rosemary
- 1 cup celery
- 4 carrots
- 2 tbsp tomato paste
- 1x 410gram canned chopped tomatoes
- 2 cups lamb stock
- 1 cup water
- 1 tbsp worcestershire sauce
- 1/2 tsp sugar add more if required
- 1 tbsp butter
- 1 tbsp cornflour
- Pat Lamb Shanks dry. Sprinkle some pepper on the lamb shanks.
- Heat 2 tablespoon olive oil in a large pan, on high heat and brown the lamb shanks on all sides. Remove lamb and set aside
- Wipe down the pan and add the remaining one tablespoon oil. Add the onion, bay leaf, thyme and rosemary and cook, on low heat until the onion is translucent
- Add the garlic and fry for a minute
- Add the celery and carrots and cook for about 5 minutes. Add the tomato paste, worcestershire sauce, lamb stock/broth and the water. Add some sugar if too acidic. Turn up the heat and bring to a boil. Add the lamb shanks back to the pot
- Cover the pot with some foil and cook in the oven at 180 degrees Celsius, for 2 hours. Remove the foil and cook for a further 1 hour and 30 minutes or until the lamb is tender and falling off the bone. Reduce the cooking time or cook for longer if required
- Once cooked, remove from oven. Place the cooked lamb shanks on a plate and cover with foil. Strain the contents of the pot into a bowl
- Using the same pot heat melt 1 tablespoon butter. Add the cornflour and cook for a minute
- Add the strained sauce and simmer on low heat until it thickens. If too thick you can add more stock. You can add more salt and pepper if required
- Place the lamb shanks into the gravy. Serve hot on a bed of mashed potatoes, cauliflower mash or polenta
- I did not add salt to my dish at all. The lamb stock had enough salt. Even though it was low sodium. I therefore suggest you taste before adding salt to the dish
- If you are using wine you can use about 2 cups of red wine and leave out the water. The wine will evaporate as it cooks
- You can use chicken stock if you don't have lamb stock. Or you can use beef stock if you're ok with it although I don't use it