Tender, flavourful, and perfect for a cozy meal, lamb shanks are a show-stopping dish that’s easier to prepare than you might think. This post guides you through every step to ensure rich, melt-in-your-mouth results. Whether it’s a special occasion or a hearty family dinner, these lamb shanks are sure to impress.
Prep the Shanks
Pat the lamb shanks dry with paper towels to remove any moisture and trim any excess fat if necessary.
Create the Marinade
In a medium bowl or measuring cup, whisk together minced garlic, olive oil, parsley, a bit of hot sauce (we like to use Hottest Tuff for this), sea salt & pepper. Feel free to add other herbs like thyme or mint as you'd like! This is not a precise science so feel free to measure with the heart here.
Marinate the Shanks
Place the lamb shanks in a glass dish or a resealable bag. Pour the marinade over the shanks, ensuring they are fully coated. Refrigerate for a minimum of 4 hours or overnight if possible.
Cook the Shanks
Remove the marinated shanks from the refrigerator 30 minutes before cooking and allow them to come to room temperature.
Heat a large, heavy-bottomed pan or cast iron pan over medium-high heat. Add 2 tablespoons of olive oil and sear the shanks, turning to ensure all sides turn golden brown (about 3-4 minutes per side). Once all shanks are seared, set them aside on a plate.
Tip: Work in batches if necessary to avoid overcrowding the pan.
Braise
In the same pot, add a splash of red wine or broth (a method called called deglazing), scraping up any browned bits. Add aromatics like onions, carrots, celery, and herbs, and return the shanks to the pot. Pour in enough broth or liquid to submerge the shanks halfway.
Bring to a simmer, then cover and transfer to a preheated oven at 325°F. Cook for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
Rest and Serve
Remove the lamb shanks from the pot and transfer them to a serving platter and let them rest for 10 minutes. Optional: Reduce the braising liquid on the stovetop over medium high to create a rich sauce.
Serve the shanks with the sauce drizzled over the top, paired with creamy mashed potatoes, roasted vegetables, or your favourite sides.
Quicker Option: Pressure-Cooked Lamb Shanks
For a faster alternative, use a pressure cooker or Instant Pot. After marinating the shanks, follow the same searing process using the “sauté” function of the pressure cooker. Once seared, deglaze the pot, add the aromatics and liquid, and cook on high pressure for 45-50 minutes. Allow for natural pressure release for 10-15 minutes before serving. This method delivers tender lamb shanks in a fraction of the time.
