What Are Lamb Shanks?
The shank is the part of the animal between the hoof and the knee, right below the leg of lamb cut. Because they get a lot of exercise (almost all lamb is raised grass fed on the range), the shanks can be rather tough. But because of that exercise, they also have the most wonderful flavor! Tough cuts like lamb shanks lend themselves well to a low and slow braise. Long cooking at a low temperature is exactly what you need for meat that is falling-off-the-bone tender.
How to Make Braised Lamb Shanks
For this recipe, we brown the lamb shanks first. Browning brings out even more of the flavor of the meat! Next, we sauté some onions, carrots, and celery. We add the lamb shanks, garlic, potatoes, herbs, sherry, and raisins. Why raisins? I love the way the little sweet notes of the raisins make the overall flavors of the dish pop. Then we add stock, bring the stew to a simmer, cover it, and put it in the oven for the lamb to cook, low and slow for a couple of hours, until the shanks are beautifully tender and falling off the bone. Allow the dish cool and transfer it to a tightly covered container. Place in the refrigerator for up to 2 days. If you like, remove and discard any solidified fat from the stew. Reheat on the stovetop in the same pot you cooked it in by brining to a simmer, than cooking until good and hot.
Freezing Braised Lamb Shanks
This recipe freezes well, although the potatoes may have a slightly different texture when it’s defrosted. Freeze in a freezer-safe zipper bag or airtight container for up to 3 months. Defrost in the refrigerator.
Sides to Serve with Braised Lamb
Kale Caesar Salad with Creamy Parmesan Dressing French Green Beans with Butter and Herbs Spring Vegetable Salad with Mint Pesto No Knead Bread Potato Dinner Rolls
3/4 cup raisins, soaked in 1/2 cup sherry for a couple hours 1/2 cup fresh mint leaves Mint leaves, for garnish
Serve with fresh mint leaves as garnish.
