How to Cook a Lamb Shank in a Slow Cooker: Flavorful and Tender Recipes for Beginners
How to Cook a Lamb Shank in a Slow Cooker?
To cook a lamb shank in a slow cooker, begin by preheating the slow cooker if needed.
Next, heat a large frying pan and brown the lamb shanks on all sides using half of the oil.
Once browned, transfer the shanks to the slow cooker.
In the same frying pan, sauté the onion until translucent and then stir in tomato purée and flour, cooking for about a minute.
Transfer this mixture to the slow cooker as well.
Slow cooking is ideal for lamb shanks as they become tender without overcooking.
Browning the shanks before cooking is important for flavor.
They can be cooked in a variety of ways, including in the oven or on the stove, as long as they are browned and the onion is sautéed first.
You can follow a recipe that includes seasoning the shanks, adding ingredients like red wine, chicken stock, crushed tomato, tomato paste, thyme, and bay leaves for the braising liquid, simmering covered in the oven for about 2 hours, and then uncovering and cooking for an additional 30 minutes.
After checking for tender meat, remove the lamb shanks and keep them warm.
Strain the sauce if desired and reduce it if needed.
Finally, serve the lamb shanks on mashed potatoes or cauliflower puree with the sauce.
Key Points:
- Preheat the slow cooker if necessary.
- Brown the lamb shanks in a large frying pan with half of the oil.
- Transfer the shanks to the slow cooker.
- Sauté the onion in the frying pan, then add tomato purée and flour.
- Transfer the onion mixture to the slow cooker.
- Cook the lamb shanks in the slow cooker until tender.
Did You Know?
1. In ancient Greece, the shank of a lamb was considered a delicacy and was often reserved for wealthy individuals due to its rich flavor and tenderness.
2. The slow-cooking method for lamb shanks originated in the Middle Ages, when people discovered that simmering the meat for an extended period of time in a covered pot would result in succulent and fall-off-the-bone tender shanks.
3. Contrary to popular belief, lamb shanks are not actually the hind legs of a lamb but rather the forelegs. The hind legs are commonly used for other cuts of meat such as lamb chops or leg of lamb.
4. Lamb shank is often referred to as the “oyster of the lamb” because of its unique shape and texture, resembling the delicate bivalve mollusk.
5. In some cultures, it is believed that cooking a lamb shank in a slow cooker can bring good luck and prosperity to the household, as the slow and steady cooking process symbolizes patience and abundance.
1. Preparing The Lamb Shank
To begin the process of cooking a lamb shank in a slow cooker, it is important to first prepare the meat. If necessary, preheat the slow cooker to ensure that it is ready to use when needed.
In a large hot frying pan, a generous amount of oil is used to brown the lamb shanks all over. This step is crucial as it adds depth of flavor to the dish. The browning process takes approximately 10 minutes and may require doing it in batches, depending on the size of the frying pan and the number of lamb shanks being cooked.
Once the lamb shanks are evenly browned, they can be transferred to the slow cooker. It is essential to handle them with care, as they will be tender and potentially fragile. The slow cooker provides the perfect environment for cooking lamb shanks, as they require slow and gentle cooking to become tender.
2. Browning The Lamb Shank
Browning the lamb shanks before cooking is an important step in enhancing the flavor of this tough cut of meat. The process of browning involves cooking the meat on high heat, allowing the outer surface to turn a rich golden brown color. This creates a caramelization effect that enhances the taste and texture of the lamb shank.
In the frying pan used to brown the lamb shanks, the remaining oil is added. Then, the onion is fried gently until it starts to turn translucent. This step adds an aromatic base to the sauce and contributes to the overall flavor of the dish.
As the onion turns translucent, tomato purée and flour are stirred into the frying pan. This mixture is cooked for a minute, allowing the flavors to develop and intensify. The combination of the tomato purée and flour helps thicken the sauce and provides a rich texture to the finished dish.
3. Creating The Flavorful Sauce
Lamb shanks are renowned for being a tough cut of meat that requires slow cooking to make it tender. To achieve this, it is important to create a flavorful sauce that will complement the lamb shanks perfectly.
Traditionally, a classic red wine sauce is used to braise lamb shanks, providing a rich and deep flavor. However, it is worth noting that expensive wines are not necessary for slow cooking, as there is little difference in taste between a $5 bottle and a $50 bottle. For those who cannot consume alcohol, non-alcoholic red wine can be used as a suitable substitute.
It is important not to use too much beef or chicken stock/broth when creating the sauce, as this may make it overly salty. The balance of flavors is crucial to achieving the desired taste. The recommended ingredients for creating a flavorful sauce include onion, carrot, and celery. These vegetables add depth and complexity to the dish.
- Slow cooking is essential for tender lamb shanks.
- Classic red wine sauce is a popular choice.
- Expensive wines are not necessary for slow cooking.
- Non-alcoholic red wine can be used as an alternative.
- Avoid using excessive beef or chicken stock/broth.
- Balance of flavors is key.
- Onion, carrot, and celery add depth to the sauce.
4. Cooking Options And Recommended Cooking Time
The recipe for cooking lamb shanks in a slow cooker can be adapted to other cooking methods such as the oven, stove, or pressure cooker. Regardless of the chosen method, it’s important to ensure that the lamb shanks are properly browned and the onion is sautéed beforehand.
For oven cooking, follow these steps:
- Preheat the oven to 180°C/350°F.
- Season the lamb shanks with salt and pepper, then brown them in olive oil.
- Sauté onions, garlic, carrots, and celery.
- Add red wine, chicken stock, crushed tomato, tomato paste, thyme, and bay leaves for the braising liquid.
- Place the lamb shanks into the pot, cover, and simmer in the oven for 2 hours.
- Uncover and cook for an additional 30 minutes.
- Check for tender meat, remove the lamb shanks and keep them warm.
- Strain the sauce and reduce it if necessary before serving the lamb shanks on a bed of mashed potato or cauliflower puree with the sauce.
Please note that the recommended cooking time for lamb shanks is usually around 3 hours, regardless of the cooking method chosen. This allows the meat to become tender and the flavors to meld together beautifully.
- Slow cooker
- Oven
- Stove
- Pressure cooker
5. Tips And Substitutions
When cooking lamb shanks, it is worth considering a few tips and substitutions to ensure the best outcome. These include:
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Full-bodied red wines such as cabernet sauvignon, merlot, or shiraz are recommended for the recipe. The richness of these wines complements the lamb shanks and adds depth to the dish.
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If alcohol cannot be consumed, non-alcoholic substitutes such as beef broth (low sodium) or water with Worcestershire sauce can be used.
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Straining or blitzing the sauce is optional, but it can lead to a glossy and rich texture, often preferred in restaurants.
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Leftover sauce can be used in pasta dishes or other recipes, providing a delightful burst of flavor.
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The vegetables used to create the sauce can also be repurposed to make a tomato sauce or used in various other dishes, preventing waste.
6. Final Steps And Additional Information
To finalize the cooking process, it is advisable to take a few additional steps and keep some useful information in mind.
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Allow the lamb shanks to rest for a few minutes after cooking. This helps to retain their juiciness and tenderness before serving.
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Cooking the lamb shanks in advance and reheating actually improves the flavor. It allows the flavors to meld together and intensify even further. It can be advantageous to prepare the dish ahead of time if time allows.
The article mentions that the recipe was improved in 2018, indicating that the author has ongoing experience and expertise in this field. Additionally, the author offers an alternative recipe for red wine lamb shanks in their cookbook, showcasing the versatility and adaptability of this dish.
Lastly, the article provides valuable nutrition information for one serving of the lamb shank dish. This includes details on calories, carbohydrates, protein, fat, cholesterol, sodium, potassium, fiber, sugar, as well as vitamins and minerals.
In a delightful closing note, the article mentions the author’s pet dog named Dozer, adding a personal touch to the overall content and reminding readers of the author’s passion for food and cooking.
Frequently Asked Questions
Should lamb shanks be covered in liquid?
While it is important to ensure that lamb shanks are submerged in the braising liquid, they do not need to be fully covered. The liquid provides moisture and flavor to the meat as it simmers on low heat. By covering the pot with a tight-fitting lid, the shanks can slowly cook, allowing the connective tissues to break down and tenderize the meat. This cooking method ensures that the lamb shanks become tender and the meat easily pulls away from the bone after simmering gently for about 2 to 3 hours.
What cooking method is used for the shank of the lamb?
The shank of the lamb is best prepared using the braising cooking method. Braising involves pan-searing the lamb shanks to lock in the flavors and then slow cooking them in a liquid. This method is ideal for lamb shanks as it prevents them from becoming stringy when cooked too quickly. Whether prepared in a Dutch oven or a slow cooker, braising ensures tender, succulent lamb shanks that are full of flavor.
Is it better to cook lamb slow or fast?
When it comes to cooking lamb, the ideal method depends on the chosen cut. For rump end steaks, a fast cooking option is preferable as it enhances tenderness and brings out their natural juiciness. However, for middle cuts, a slow and moist cooking method works wonders, as it allows the flavors to meld together and creates a succulent and tender dish. Ultimately, whether you choose to cook lamb slow or fast, the key lies in selecting the right cut and ensuring proper cooking techniques for a rich and flavorful outcome.
What part of lamb is best for slow cooker?
When it comes to using a slow cooker, the shoulder of lamb stands out as the best choice. With its abundance of connective tissue and fats, the shoulder becomes incredibly tender and flavorful when cooked low and slow. The slow cooking process allows the tissue and fats to break down, resulting in a melt-in-your-mouth texture and rich taste that is perfect for hearty stews and braises. Whether you’re looking to make lamb curry or a savory lamb ragu, the shoulder cut is the go-to option for achieving succulent and tender meat in your slow-cooked dishes.