FAMILY FAVOURITE LAMB SHANKS
Family favourite lamb shanks…
Slow-cooked lamb shanks are a family favourite. It is now a restaurant and pub favourite too. Lamb shank dishes are popular all over Australia and all year round. You may choose to cook them on the stove, in the oven or in a pressure cooker. Whichever method you use, you will craft a spectacular dish. Many people prefer to simmer in a rich red wine sauce until the meat slides off the bone.
Lamb shanks are an inexpensive cut of meat. Slow cooking helps turn the tough cuts of lamb into the most tender and succulent. When properly cooked, it creates a luxurious depth of flavour. The meat simply falls off the bone in its delicious gravy. It is a perfect dish cooking along with garlic, onions and tomato puree. You will create a heavenly and all-time favourite for the family.
Perfect Sunday cooking
Thus far, the perfect Sunday cooking is a slow-cooking pot of lamb shanks. There are many recipes. Whichever recipe you use, you will want to take your time cooking. You may choose to enjoy a glass of wine in the process. The spectacular lamb dish will be loved when arriving at the dinner table.
It may not matter which cooking recipe you choose; most starting point consists of five steps.
Cooking process
The best flavours develop when browning the meat first. It creates layers of flavours from the start. So, browning lamb shanks may take up to 10 minutes because of the uneven shape. However, it is worth it. Every minute in the end results in superb taste.
Aromatics such as onions, carrots and garlic are best cooked in the same oil and pan juices. Thus far, juices left behind from the shanks ensure the flavours develop. Adding flour helps to thicken the stew while it cooks. Liquids like wine, stock or tomato puree helps to submerge the lamb shanks. It gives them flavour and tenderises the meat too.
The use of herbs such as parsley, Rosemary and bay leaves complete the dish with flavours creating this luscious sauce. You may use your favourite herb combination. It is a versatile recipe. Thyme and oregano work well here.
Cooking with wine
Beef Bourguignonne inspires most people to prefer to use a good quality dry red with lamb shanks. Pinot Noir is most suitable for slow-cooking shanks. It has the perfect flavour when cooking. However, you may want to use other dry red you have on hand. While you may want a good quality wine, it may not have to be an expensive brand.
Lamb shanks are best eaten with creamy mashed potatoes or sweet potatoes. A buttery cauliflower mash tastes great with them too. You may like to serve luscious lamb shanks with steamed rice or pasta. Drizzling the gravy or sauce with it enhances the flavour. There is so much flavour here in the gravy. You will love it.
Thicken the gravy
You may thicken the gravy by simmering the liquid for about 10 minutes. It will turn it into a glossy and thick gravy. Alternatively, you may choose cheat time. Thus mix 2 to 3 tablespoons of cornstarch with ¼ cup of the sauce from the pot until it completely dissolves. Pour the slurry into the simmering sauce. Stir quickly until it completely blends. Then let it simmer for 4 to 5 minutes. Turn off the heat when it reaches the thickness and consistency you desire. Pour all over the lamb shanks to serve.
Enjoy.
