Lamb Shanks Recipe

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Lamb shanks are different from the shoulder and arm of a sheep and so they comprise half of the spherical shoulder bone and a few leg bone. Lamb shanks are covered in a skinny fat layer and they do well when braised or cooked slowly in liquid or cooking them in a crockpot or slow cooker.

Lamb is rich in flavor. It is also rich in protein and vitamin B. If you want a gentle taste select foreleg shanks. If you want a stronger flavor go for rear leg shanks. Lamb can be braised or slow-cooked in wine, broth or water. You may braise them in the oven instead of using a cooker.


Lamb Shanks Recipe


Tips on how to Select and Store Contemporary Lamb

Darkish purple lamb is less tender and less fresh than darkish pink lamb, which is useful to know. Choose lamb shanks that have marbled white fat all over and deeply colored pink meat for one of the best results when cooked.

USDA-graded lamb graded “choice” or “prime” are superior cuts which can be flavorful and tender. If you are going to take longer than an hour to get the lamb from the butcher or store, pack it on ice to maintain it fresh.

Put the lamb in a plastic bag or container, away from different food within the refrigerator. You’ll be able to refrigerate fresh lamb for up to five days in its authentic packaging. Alternatively, you can freeze lamb shanks for up to nine months in freezer bags. If you wish to do this, freeze it within three or 4 days of buying it.

Recipe for Gradual Cooked Lamb Shanks with Wine and Herbs

This scrumptious lamb shanks recipe serves 4 to 6 individuals and it is actually flavorful. This is a simple crockpot recipe but it takes a longer time to cook so you will want to begin it first thing in the morning.


lamb shanks recipes



  • 6 lbs lamb shanks
  • 1 and 1/2 of TSP Salt
  • 1 cup dry red wine
  • 2 tablespoons olive oil
  • 2 onions, cut lengthwise
  • 1 diced carrot
  • 1 lb sliced mushrooms
  • 1 tablespoon chopped fresh parsley
  • 4 cloves of garlic, grated
  • 1 tablespoon fresh chopped rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons Dijon wholegrain mustard E