Slow Braised Lamb Shanks with Natural Jus
Introduction
Slow braised lamb shanks are the definition of comfort food. Cooked low and slow in red wine with aromatics until the meat falls off the bone, then served under a glossy natural jus made from the braising liquid, they deliver a rich, restaurant quality result from a humble cut. Most of the work happens unattended in the oven.
Choose good grass fed lamb shanks, sear them well, and braise low until tender. Serve over creamy mash or polenta to catch the sauce.
Ingredients
For 4 servings
- 4lamb shanksabout 400g each, trimmed
- salt and pepperto season
- 3 tbspolive oildivided
- 1onionlarge, finely diced
- 1 cupcarrotfinely diced
- 1 cupceleryfinely diced
- 4 clovesgarlicminced
- 2 tbsptomato paste
- 600mlred winefull bodied
- 500mlbeef or chicken stocklow sodium
- 5 sprigsthymefresh
- 2bay leavesdried
- 1 tbspbutteroptional, to finish
Utensils
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- Heavy ovenproof pot or Dutch oven
- Tongs
- Sieve
- Saucepan
- Chopping board
Cooking Steps
Season and sear
Preheat the oven to 180°C. Pat the shanks dry and season generously with salt and pepper. Heat 2 tbsp oil in a heavy ovenproof pot over high heat and sear the shanks in batches until deeply browned on all sides, then set aside.
Soften the aromatics
Lower the heat to medium, add the remaining oil with the onion, carrot, and celery, and cook for 5 to 7 minutes until softened. Add the garlic and tomato paste and cook for 1 to 2 minutes.
Deglaze
Pour in the red wine, scraping up the browned bits, and simmer for 2 to 3 minutes. Stir in the stock, thyme, and bay leaves.
Braise
Return the shanks so they are mostly submerged, bring to a simmer, cover, and braise in the oven for 2 hours. Remove the lid and cook for another 30 minutes to reduce the sauce and finish tenderising.
Make the jus
Lift out the shanks and cover with foil. Strain the liquid into a saucepan, skim the fat, and simmer for 5 to 10 minutes until thickened. Stir in the butter if using.
Serve
Serve the shanks over mash, polenta, or cauliflower puree with the natural jus spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How long does it take to braise lamb shanks? +
Braise lamb shanks for about 2.5 hours at 180°C, covered for 2 hours then uncovered for 30 minutes to reduce the sauce. They are done when the meat is tender and pulling from the bone. Slow cookers (6 to 8 hours on low) and pressure cookers (about 40 minutes) also work well.
Why sear lamb shanks before braising? +
Searing the shanks until deeply browned builds a rich, caramelised crust and the fond that gives the jus its depth of flavour. Pat them dry and use a hot pan so they brown rather than steam. Do not rush this step, since it sets the flavour for the whole dish.
What wine is best for braising lamb shanks? +
Use a dry, full bodied red such as a Cabernet, Merlot, or Shiraz that you would happily drink. The wine reduces and concentrates, so its flavour carries into the sauce. Avoid cooking wine, which is over salted, but there is no need for an expensive bottle.
How do you make lamb shanks fall off the bone? +
Cook them low and slow until the connective tissue breaks down, keeping them mostly submerged in liquid so they stay moist. Give them the full braising time and check tenderness rather than the clock. Rushing at a higher temperature toughens the meat instead.
What do you serve with lamb shanks? +
Serve lamb shanks over something smooth to catch the jus, such as creamy mashed potato, soft polenta, or cauliflower puree, with a green vegetable alongside. Crusty bread is perfect for mopping up the sauce. The rich meat wants a neutral, creamy base and a little freshness.
