Instant Pot Lamb Shanks Recipe - Little Sunny Kitchen (2024)

FAQs

Which cooking method is best for the shanks? ›

Lamb shanks are an ideal protein for braising, a combination-cooking method that starts with pan-searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker. Braising is the best way to prepare lamb shanks, which can turn stringy when cooked too quickly.

No, lamb shanks don't have to be completely covered in liquid, but they also can't be dry roasted. In a slow cooker, the steam trapped inside from any added liquids will be enough to cook the shanks.

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.

Boil a pot of water, drop in the shank package, cover and bring the pot back to a boil for 1 -2 minutes. Turn the heat off and let stand 20-30 minutes. (At this point, you can hold the product covered in simmering water while you prepare a sauce and sides.) Remove from the package and enjoy!

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.

Lamb shank, a cut from the shin of the lamb, is one of the most flavorful cuts of lamb. The connective tissue, which gives lamb shank its flavor, also leads to toughness if not prepared correctly. Lamb shank needs to be cooked over low heat for a long time to become velvety, flavorful, and fall-off-the-bone juicy.

Cooking tips for lamb

Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout. You can serve lamb a little bit pink and when cooked the meat should always look moist and juicy, and a little rare if you like but never bloody.

The silver skin is inedible and does not cook off and lamb fat is not as tasty as pork or beef so trim the fat on the outside. Don't worry, there is plenty closer to the bone to make the meat moist and delicious.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Tips for Cooking Lamb

Before you begin the cooking process, be sure to remove your lamb from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps to ensure that the lamb cooks evenly and that you get an accurate temperature reading.

Is lamb shank healthy to eat? ›

The benefits of eating lamb shank includes, it's a good source of protein, it contains high levels of essential amino acids, it is a rich source of vitamin B12 and iron, it's also a good source of zinc, selenium, and niacin.

Can you substitute the Red Wine Lamb Shanks recipe? Yes, use tomato passata or 800 g/28 oz crushed tomatoes as a substitute if you prefer not to use red wine. Add it at the same time as the chicken stock.

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.

Slide the shanks into a vacuum bag, add a dash of oil and a sprig of rosemary, then seal. Place the bag in the water bath and leave to cook for 16 hours. Take the cooked meat out of the vacuum bag and, using kitchen paper, remove any excess moisture.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Beef shank will get very tough if you don't cook it long enough. The best way to cook fall-off-the-bone beef shank is to boil and simmer them for at least 3 hours. I also baste them often when I use this method. Bring the liquid up to a boil and reduce to a simmer.

Shank Cross-Cut | Lean. A cross-section of the leg, which is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

Stewing or braising the meat is the best way to achieve this as you can stop the meat from drying out with the liquid and the long cooking time on the low heat gives the meat enough opportunity to break down the toughness and become amazingly soft and tender.

Braising is a classic cooking technique. Typically it involves searing off meat then adding aromatics and a braising liquid (like wine and/or stock) then slowing cooking it, covered, in a low oven until the meat is very tender.