Tender Lamb Shanks with Roasted Vegetables

Without requiring intense culinary skill, lamb shanks can be beautifully prepared and served for an elegant meal.

At some point during the 1990s, lamb shanks were “it”. A long simmer with a dark, rich sauce and usually served with white beans. The dish was everywhere. Until it wasn’t. Going through lots of cookbooks from the 1800s and 1900s, I don’t really find this dish until around the 1990s. Not that it couldn’t have existed, but it wasn’t really wide spread.

The shank is part of the animal’s lower leg. As a result, it does a lot of work making the meat very, very tough. There are a variety of ways to tackle toughness. Long, low braising and pressure cooking. This recipe is adaptable to both. What I love about this recipe is that there is very little active time. Most of the time you are hanging out waiting for either heat or pressure to do its thing. Lamb shanks can be on the table in less than an hour with the pressure cooker, or if I get home early, I can start dinner then set about doing my other duties.
As a bonus, lamb shanks also give the impression that someone with extreme culinary skills made the dish, when truly, they are not required. You can’t really overcook this meat and it’s a very low maintenance recipe.

Tender Lamb Shank with Roasted Vegetables

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• Author: Dawn Myers
• Total Time: 135 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Impress with this surprisingly simple lamb shank recipe. Low-maintenance and delicious!

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Ingredients

Units USM Scale 1x2x3x

• 0.25 cups (59 ml) lard, duck fat or bacon drippings
• 4 lamb shanks
• Salt and Pepper
• 1 onion, medium dice
• 3 stalks, medium dice celery
• 1 tsp salt
• 0.25 tsp ground black pepper
• 4 ounces (113 g) mushrooms, sliced
• 1 tsp thyme
• 2 tsp rosemary
• 4-5 medium carrots, peeled, large dice
• 2 cups (473 ml) chicken broth (brown is preferred)
• 1 cup (237 ml) red wine (Cabernet -like)

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Instructions

1. Preheat oven to 350°F (177°C).
2. In a dutch oven, heat oil over medium-high heat. Sprinkle the lamb shanks liberally with salt and pepper. Place in heated oil and brown, about 2 minutes per side. Remove to a plate and set aside.
3. Add onions and celery to the dutch oven. Cook until onions are translucent and celery is soft. Scrape up any brown bits left over from the meat browning when the onions start to release liquid.
4. Add mushrooms, thyme, rosemary, and carrots. Cook until the mushrooms have released some of their liquid.
5. Add the chicken broth and wine and simmer until the alcohol is cooked out.
6. Return the lamb shanks to the pot. Cover the pot and place in the oven to cook for 90-120 minutes, until tender.
7. Follow your pressure cooker instructions for using your pressure cooker.
8. Heat the cooking fat in the pressure cooker, salt and pepper the shanks, and brown them for about 2 minutes on each side.
9. Add onions and celery to the pressure cooker. Cook until onions are translucent and celery is soft.
10. Add mushrooms, thyme, and rosemary. Cook until the mushrooms have released some of their liquid.
11. Add the chicken broth and wine and simmer until the alcohol is cooked out.
12. Return the lamb shanks to the pot. Make sure the shanks are at the appropriate height level for your pressure cooker.
13. Add the lid to your pressure cooker and cook the shanks on high pressure for 25 minutes.
14. Remove the pressure cooker from the heat and allow to cool down.
15. When safe, remove the lid, add the carrots, and return to the heat for another 10 minutes.
16. Remove from heat and allow the pressure to cool down again. When safe, remove the lid and serve.

Notes

• For deeper flavor, sear the lamb shanks until well-browned, ensuring a good Maillard reaction.
• Substitute parsnips or turnips for the carrots to add variety to the roasted vegetables.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the oven.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Main Course
• Method: Braising
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 lamb shank
• Calories: 600
• Sugar: 5
• Sodium: 600
• Fat: 40
• Saturated Fat: 15
• Unsaturated Fat: 20
• Carbohydrates: 30
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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