The secret to cooking lamb is to cook it low and slow.Lamb shanks need to be cooked in a liquid or moist environment for several hours before it becomes soft.Lamb shanks can be prepared in a variety of ways, including a slow cooker, and are usually served with roasted vegetables.
Step 1: The oven should be at a temperature of 325 F.
Step 2: Make sure to wash and trim the shanks.
Don't trim the shanks of all visible fat if you want to remove some of the larger deposits of fat.The fat will add flavor to the dish.
Step 3: Make sure the oil is hot.
Place the oil in a large dutch oven or another oven-safe dish to heat it up.Allow it to heat up until it starts to smoke.
Step 4: The lamb's body should be brown.
Sprinkle salt and pepper on the sides of the shanks.Brown them on all three sides with hot oil.It takes about 4 minutes to get a good sear on each side.The lamb should not be cooked all the way through.Longer cooking will bring about the soft, fall-apart texture you want.Before you put the shanks in the pot, make sure the oil is hot and nice.
Step 5: The vegetables, peppercorns, and wine should be added.
The vegetables and garlic cloves should be placed around the lamb shanks.The contents of the pot should be covered with wine.The red wine should be boiled for three minutes.Reduce the heat and add the water to bring everything to a boil.The alcohol content of the wine will be lower if it is boiled for three minutes.The vegetables should be submerged in liquid with the addition of water.Add a little more water if they are not.
Step 6: If you want to cook it in the oven, cover the dish.
If you don't have a tight-fitting lid for the dutch oven, cover it with aluminum foil.Braising it for an hour and 30 minutes in the oven.Turn the shanks so they cook evenly when they are removed from the oven every half hour.The shanks should be quite tender after an hour and 30 minutes.Return them to the oven and check every 15 minutes until they've reached the correct texture.
Step 7: Cut the braising liquid.
The lamb is going to be served on a platter.You can strain out the vegetables by pouring the braising liquid through a fine-mesh sieve.Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and become a thick sauce.Use salt and pepper to make it taste better.If you want the sauce to be thicker, add a bit of cornstarch.
Step 8: The lamb is served with the shanks.
You can serve the dish with roasted vegetables or mashed potatoes.It's enough for one serving.
Step 9: The oven is supposed to be at 350 F.
Step 10: Clean and trim the shanks.
Don't remove too much of the fat if you wash the shanks and use a sharp knife.It will make the final dish taste better.
Step 11: The butter and herbs should be combined.
Remove the leaves from the herb.Place the herbs in a food processor and process until fully blended.Use a lot of salt and pepper to make it taste better.If you like the scent of thyme, you can add the leaves.According to taste, add extra Rosemary orSage.
Step 12: There should be pockets in the lamb shanks.
To separate the meat from the bone, use a sharp knife.You can make a small pocket by putting your finger into the holes.Don't remove all the meat from the bone.A little pocket can be created if you separate it.
Step 13: The pockets should be stuffed with butter.
Use a spoon to stuff the mixture into the pockets.The butter will flavor the shanks as they bake.
Step 14: Don't let the shanks get cold.
Rub the outside of each lamb shank with olive oil and season with salt and pepper.
Step 15: Place a piece of aluminum foil on each lamb shank.
Remove four large pieces of aluminum foil and fold them in half.Place the lamb in the middle of the foil.They should be upright, with the bones pointing up.The edges of aluminum foil should be gathered around the shank and the bone to make a sort of bowl.Make sure you use enough foil.Before you put the packets in the oven, you need enough to gather the ends over the bone.
Step 16: Vegetables and wine should be added to the packets.
The packets should be divided evenly among the vegetables.The packets should be divided evenly between the garlic cloves.After that, divide the wine evenly among the packets.
Step 17: Close the packets.
Each packet should be tightly sealed by twisting the aluminum foil around the bones.They shouldn't be on a baking sheet.
Step 18: The packets can be baked.
The packets should be baked in the oven for 2 1/2 hours.Check the meat to make sure it's soft and fall-apart tender, if not, return to the oven for a few more minutes.
Step 19: The lamb is served with the shanks.
Each person can open his or her own packet of goodness by placing it on a plate.You can serve with vegetables, potatoes and salad.
Step 20: In the slow cooker, combine the vegetables, herbs, and stock.
The vegetables, garlic, bay leaf, thyme and chicken stock should be put in the slower cooker.If you want everything to be combined, stir the mixture.
Step 21: Allow the oil to cool.
Put the olive oil in the pan and it will heat up.Put the oil in a pot and it will start to smoke.If the oil is too hot, it will burn.
Step 22: Brown the meat.
Put them in the hot oil after seasoning them with salt and pepper.For four minutes on each side, cook each lamb shank.Don't cook the shanks all the way through, just cook them long enough to brown them and bring out their deep flavor.
Step 23: The slow cooker can be used to cook lamb shanks.
They should be placed in the slow cooker with vegetables, herbs and stock.Since you don't want to waste the drippings, keep the pan in place.
Step 24: The wine will be added to the drippings.
Let the wine come to a boil in the pan.Remove the brown bits from the bottom of the pan with a wooden spoon or spatula.After 1 minute of simmering, add the wine to the slow cooker.
Step 25: The slow cooker can be used to cook.
They should be cooked on high for 6 hours.When poked with a fork, the shanks should fall apart.
Step 26: You can serve the food.
Put the vegetable and wine sauce over the ones on the plate.It's good to serve with potatoes, vegetables or rice.