These tender, fall off the bone lamb shanks will be a new favorite dinner for the whole family to enjoy. Served with roasted vegetables and a meaty sauce, this Special Lamb Shank dish will not disappoint.
Tender Lamb Every Time
What makes this dish so special is how tender and moist the shanks are. The secret to getting the lambs tender and moist every time is in the cooking process; once the lamb shanks are coated in flour and seared in the pan, the shanks are placed in the oven and slow cooked for about 2 and a half to 3 hours. Searing the meat on a high temperature locks in all the juices and creates a caramelized brown crust, and the gentle cooking in the oven for a long period of time lets it develop and cook further, without overcooking it and letting it become tough.
Serve the Lamb Shanks with Veggies of your Choice
This recipe suggests to use carrots and celery to serve with the lamb shanks, but you can make this dish your own by adding in whatever vegetables you would like, such as potatoes, brussels sprouts, or butternut. You can also feel free to add some legumes of your choice, such as lentils or chickpeas.
Serve these juicy shanks and roasted vegetables on their own or with some fluffy Basmati rice for a flavourful and filling meal.
Lamb Shanks
Ingredients
- 4 tbsp Oilve oil
- 4 Lamb shanks
- ½ cup Flour
- 8 stalks Celery roughly chopped
- 10 large Carrots roughly chopped
- 2 large Onions chopped
- 6 Garlic cloves unpeeled
- 1 Bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- Whole black peppercorns
- 500 ml Chicken stock
- 2 tsp Sea salt
Instructions
- Pre-heat oven to 150 degrees C (gas mark 2).
- Heat the olive oil in a heavy, metal roasting pan on the cooker over medium high heat.
- Toss shanks with flour to coat well, then shake off excess and sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
- Add the leek, celery, carrot, onion and garlic to the roasting pan and cook until softened and lightly browned, stirring constantly, about 5 minutes.
- Season with the bay leaf, peppercorns, thyme and rosemary sprigs and then pour in the chicken stock, increase heat to high and bring to a simmer.
- Season to taste with sea salt and place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy foil and place into the preheated oven.
- Bake gently until the meat is tender and falls off of the bone, 2½ to 3 hours.
- Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
