Recipe for Lamb Shanks in Oven with Figs & Spices (2024)

FAQs

Which cooking method is best for the shanks? ›

Lamb shanks are an ideal protein for braising, a combination-cooking method that starts with pan-searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker. Braising is the best way to prepare lamb shanks, which can turn stringy when cooked too quickly.

No, lamb shanks don't have to be completely covered in liquid, but they also can't be dry roasted. In a slow cooker, the steam trapped inside from any added liquids will be enough to cook the shanks.

Before you cook lamb shanks by braising them, wash the shanks and use a sharp knife to remove some of the larger deposits of fat.

Chefs often use a Dutch oven to braise lamb shanks. Braising is a cooking technique that involves searing the meat at a high temperature and then slowly cooking it in a liquid within a covered pot.

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 shank 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.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Cooking tips for lamb

Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout. You can serve lamb a little bit pink and when cooked the meat should always look moist and juicy, and a little rare if you like but never bloody.

The silver skin is inedible and does not cook off and lamb fat is not as tasty as pork or beef so trim the fat on the outside. Don't worry, there is plenty closer to the bone to make the meat moist and delicious.

Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. Due to residual heat, your lamb will continue to cook even after you pull it out of the oven.

What temperature should lamb be cooked at in the oven? ›

For a medium cooked lamb, which is perfectly pink on the inside, budget about 25 minutes per pound or until the internal temp registers somewhere around 130°F (about 1 ½ to 2 hours in a 325 degrees F-heated oven).

Not only are lamb shanks one of the cheapest cuts of lamb, they also happen to be the most deliciously succulent. Of course you have to like the flavor of lamb. The lamb council told me two years ago that they were breeding lamb with less flavor because Americans don't like lamb that tastes lamby.

Can you substitute the Red Wine Lamb Shanks recipe? Yes, use tomato passata or 800 g/28 oz crushed tomatoes as a substitute if you prefer not to use red wine. Add it at the same time as the chicken stock.

To ensure a leg of lamb cooks evenly, remove it from the fridge and let it sit at room temperature for an hour before cooking. Rare, Well-Done, Or Something In Between? How well-done you like your lamb comes down to personal preference. This tender and juicy cut of meat can be served from rare to well-done.

Beef shank will get very tough if you don't cook it long enough. The best way to cook fall-off-the-bone beef shank is to boil and simmer them for at least 3 hours. I also baste them often when I use this method. Bring the liquid up to a boil and reduce to a simmer.

Shank Cross-Cut | Lean. A cross-section of the leg, which is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

Stewing or braising the meat is the best way to achieve this as you can stop the meat from drying out with the liquid and the long cooking time on the low heat gives the meat enough opportunity to break down the toughness and become amazingly soft and tender.

Braising is a classic cooking technique. Typically it involves searing off meat then adding aromatics and a braising liquid (like wine and/or stock) then slowing cooking it, covered, in a low oven until the meat is very tender.