Lamb Shank Recipe

Lamb shank, a sumptuous and flavourful cut, is the lower section of the lamb’s leg.

Renowned for its rich taste and tender texture after slow cooking, it’s a favourite in South African cuisine.

This guide is crafted for culinary beginners, aiming to demystify the process of cooking a lamb shank with a local twist.

I’ll walk you through each step, from prepping your ingredients to the final touches, making sure everything is clear and easy to follow.

Just a simple, delicious lamb shank recipe that you can master, no matter your cooking level.

Understanding Lamb Shank

What You Need to Know

• The Cut: Lamb shank comes from the leg, ideal for slow cooking.
• Flavour Profile: Rich, with a depth enhanced by slow cooking.
• Serving Size: Typically, one shank per person.

Ingredients

To serve four, you’ll need:

• 4 lamb shanks
• 30 ml (2 tablespoons) olive oil
• 2 onions, finely chopped
• 4 cloves of garlic, minced
• 500 ml (2 cups) beef or lamb stock
• 250 ml (1 cup) red wine (optional, can be replaced with stock)
• 410g can of chopped tomatoes
• 15 ml (1 tablespoon) tomato paste
• 10 ml (2 teaspoons) fresh rosemary, chopped
• 10 ml (2 teaspoons) fresh thyme, chopped
• Salt and freshly ground black pepper, to taste
• 30 ml (2 tablespoons) Worcestershire sauce (optional)
• Fresh parsley, chopped (for garnish)

Kitchen Tools

• Large oven-proof pot or Dutch oven
• Knife and chopping board
• Measuring cups and spoons

Preparation: Step-by-Step

Preparing the Ingredients

1. Lamb Shanks: Pat them dry with paper towels to ensure proper searing.
2. Onions and Garlic: Peel and finely chop.
3. Herbs: Rinse, dry, and chop the rosemary and thyme.

Cooking Process

Browning the Lamb

1. Preheat your oven to 160°C.
2. Season the lamb shanks with salt and pepper.
3. Heat olive oil in a large pot over medium-high heat.
4. Brown the shanks on all sides, then remove and set aside.

Creating the Base

1. In the same pot, reduce heat to medium.
2. Add onions and garlic, cooking until soft.
3. Stir in tomato paste, cooking for a minute.

Building the Sauce

1. Pour in red wine (if using), scraping any browned bits off the pot’s bottom.
2. Add chopped tomatoes, stock, Worcestershire sauce, rosemary, and thyme.
3. Season with salt and pepper to taste.
4. Bring to a simmer.

Slow Cooking

1. Return the shanks to the pot, ensuring they’re submerged.
2. Cover and transfer to the oven.
3. Cook for 2-3 hours, or until meat is tender and falls off the bone.

Finishing Touches

1. Remove shanks and set aside.
2. Skim off any fat from the sauce’s surface.
3. Boil the sauce over high heat to reduce and thicken, if needed.
4. Adjust seasoning.

Serving Suggestions

• Plate each shank with a generous ladle of sauce.
• Garnish with chopped parsley.
• Serve with a side of mashed potatoes, polenta, or crusty bread to soak up the sauce.

Tips for Success

• Browning: Don’t rush this step; it builds the dish’s flavour foundation.
• Slow Cooking: Low and slow is the key to tender lamb.
• Sauce Thickness: Adjust according to preference; add stock to thin or reduce to thicken.

Cooking lamb shank might seem daunting, but it’s truly a rewarding dish that’s hard to get wrong if you follow these steps.

It’s all about patience and allowing the flavours to meld together over time.

So, gather your ingredients, and let’s bring a taste of South Africa to your table.

Enjoy the journey and the delicious destination!