Lamb shank, a cut from the shin of the lamb, is one of the most flavorful cuts of lamb. The connective tissue, which gives lamb its flavor, also leads to toughness if not prepared correctly. Lamb shank needs to be cooked over low heat for a long time to become velvety, flavorful, and fall-off-the-bone juicy.
Lamb shank is a favorite in Mediterranean cuisines, such as Greek, Italian, French, and Moroccan. Because it has a bold, gamey flavor, it pairs well with warm spices, such as cinnamon and cloves, as well as bold herbs like rosemary and mint.
With Moroccan inspired blend of spices this slow cooked one-pot dish is mellow & warming. Serve with rice, couscous, turkish bread.
Slow Cooked Lamb Shanks
Course: DinnerCuisine: Lamb, MainsDifficulty: Easy4
servings10
minutes3
hours300
kcalIngredients
4 lamb shanks
400ml good quality lamb or beef stock
50g butter
2 large onions
2 quinces, peeled, quartered and cored
4 strips zest from unwaxed lemon, plus the juice
4 garlic cloves, crushed
1 glass red wine
1 Tbsp clear honey
1 Tbsp olive oil
1 heaped Tbsp tomato puree
2 tsp ground cinnamon
2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
good pinch of saffron threads (optional)
Directions
- Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
- Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they’re turning golden, then add the garlic.
- Heat oven to 160C/140C fan / gas 3.
- Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice.
- Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
- Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened.
- Season, add the lemon juice and serve with the lamb.
Notes
- Serve with Moroccan spiced cous cous
