Slow Cooker Lamb Shanks Recipe (2024)

FAQs

Should lamb shanks be covered in liquid? ›

You want to cover the lamb shanks in the liquids, so ensure you press down the shanks if needed into the liquid before cooking.

If you have an extra 10 minutes, it's often worth browning the meat before slow cooking it. Browning or searing the meat in a hot pan caramelises its surface, which can give the final dish a richer, deeper flavour and colour. The high temperatures also help to render the fat on the surface of your lamb.

Beef shank steak is a tough cut of meat that requires long, slow cooking to break down the connective tissues and make it tender. One of the most popular ways to cook beef shank steak is by braising it.

I put about 1/16 layer of broth at the bottom of the crock, wrapped the meat in foil(shiny side against the meat), and slow cooked for 8 hours. And the meat came out tasty. It had browned, oozed all kind of good juice, and was very moist.

It's difficult to overcook shanks, especially in a slow cooker. However, if you leave them in the cooker for many more hours than the recipe suggests, they may completely fall apart, and the meat can eventually turn stringy and dry. It can still be eaten, however it won't be as succulent and delicious.

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. Heat some oil over medium-high heat in a large dutch oven, then brown the shanks for about 4 minutes on all 3 sides.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker. This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.

Slow-cooking lamb requires patience. While cooking, resist the urge to keep checking on the lamb and refrain from opening the oven or slow cooker. Opening the lid or foil too often will lower the temperature and extend the cooking time, making the meat less juicy and tender.

Cuts like the shoulder, shanks and forequarter are much more forgiving than a leg of lamb, and they can stay in the slow cooker for a couple more hours than the recommended cooking time. However, if you leave lamb in the slow cooker for too long it will become stringy and dry.

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.

Why do you sear lamb shanks? ›

The whole shank doesn't need to be thawed to sear, just the outside quarter inch or so. I certainly recommend doing it, it'll make your sauce much deeper in flavor if you build it in the pan you seared the meat in. Trying to sear something that's been cooked to a fall-apart texture is like searing wet mulch.

You do not need to submerge the lamb in liquid. Cook on low for five and a half hours or four on high (see recipe notes regarding cooking times as it can vary depending on your model of slow cooker). Once cooked, remove the lamb, place it a roasting dish, and cook in the oven for 20 minutes at 190°C.

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

Once the meat thermometer is reading 80° – 85°C for sliced and 90° – 95°C for pulled, take your lamb off the kettle grill, wrap in an aluminum foil and allow the lamb to rest for 15 – 20 minutes. Carve the meat off the bone with a slicing knife.

How to rest lamb. When it's time to rest your meat, you should be aware that the residual heat will keep it warm and may even cook it slightly further. Rather than leaving it sitting on the bench exposed to the elements, cover it loosely with foil.

Don't worry about overcooking lamb shanks.

But undercooked lamb shanks are tough and chewy – not fun to eat! The meat should fall off the bone at the touch of your fork, so budget the time to get to that point.

Add the remaining ingredients to the pot. Stir, then bring to simmer. Add lamb shanks, arranging them so the meat is submerged as best you can – it's fine if a bit is above the liquid line, they will shrink as they cook and you can rearrange them midway through.