Perfect Slow Cooked Lamb Shanks

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine retains flavor without alcohol.

lamb shanks

🥗Healthier: beef shanks

💰Cheaper: pork shanks

Pork shanks are generally less expensive.

Remove the tip and root from one brown or yellow onion, slice it in half, peel off the skin, and save the scraps for stock.

Slice the onion in half again, rotate it 90 degrees, and give it a rough chop into medium-sized pieces.

Grab two medium-sized carrots, slice off both the top and bottom, saving the scraps for stock, and give the carrots a rough chop into even-sized pieces.

Do the same with one rib of celery, chopping it roughly.

Slice three small to medium sized Kestrel potatoes in half, then into quarters, and then into even-sized chunks.

Crush four cloves of peeled garlic using the side of a knife to activate the flavor.

Roughly chop 7 grams of fresh thyme, ensuring no large woody stems are included.

Prepare 200 grams of snake beans by slicing them in half; if using regular green beans, remove the stems.

Weigh out 1.6 kilos of lamb shanks.

Place a large pot on the stovetop over high heat and add 40 milliliters of olive oil once hot.

Gently place in the lamb shanks, sprinkle with sea salt flakes, and sear until golden all over, moving around regularly.

Remove the lamb shanks and place them onto a plate to rest.

Add the chopped onion, celery, and carrots to the same pot and sauté for two minutes, mixing regularly.

Add the chopped Kestrel potatoes, crushed garlic, and a small pinch of sea salt flakes, sautéing for another two minutes.

Introduce 60 grams of tomato paste, 500 milliliters of red wine, and 1 liter of chicken or vegetable stock to the pot.

Add 19 grams of whole cumin seeds, 14 grams of whole fennel seeds, 3 bay leaves, 2 sprigs of rosemary, and 2 grams of dried oregano.

Season with 5 grams of sea salt flakes and 20 cracks of black pepper, mixing well to combine.

Reintroduce the seared lamb shanks, ensuring they are covered in the liquid.

Cover the pot with a lid or aluminum foil and transfer to a preheated oven set to 180 degrees Celsius (350 degrees Fahrenheit) for three and a half hours.

After three and a half hours, carefully remove from the oven and place on a heat-resistant surface.

Strain the braising liquid through a sieve into a smaller saucepan, being careful not to tip out the ingredients.

Place the strained liquid back on the stovetop over high heat and bring to a boil, allowing it to reduce for 25 to 30 minutes until thickened.

In a large pan over high heat, add the half snake beans or green beans and 40 milliliters of hot water, allowing them to shallow steam for 2 minutes.

Season the beans with 2.5 grams of sea salt flakes and 10 cracks of black pepper, moving them around regularly.

After 2 minutes, add 14 grams of clarified butter to the beans and sauté for another minute until coated.

Remove the pan with the beans and return to the reduced lamb sauce, which should now be thick.

Plate the buttery beans, spoon over some lamb sauce, add the mixed braised vegetables, and tuck in the lamb shank.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens