Guinness lamb shanks with dark sticky gravy a British recipe (2024)

FAQs

What are American lamb shanks? ›

American Lamb Shank is a tender and juicy cut of meat that is derived from the hind leg of the lamb. This cut is known for its rich, robust flavor and delicate texture.

Method. Fry the lamb shanks in the oil and butter until browned. Season and pop into an ovenproof dish with the onions, garlic, bay, red wine, stock and tomato puree. Cover and simmer for a minimum of 3 hours (or pop in the oven at 150c for 3 hours.).

Lamb shank is a cut of meat that comes from the well-exercised lower section of the lamb leg. It's a tougher, more budget-friendly cut of lamb, but it is also one of the most flavorful. It is usually sold bone-in (the bone imparts flavor and keeps the meat tender as it cooks).

Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre. Springy = medium – pink throughout. Firmer = well-done range – mostly brown inside.

The shank is the cut of lamb taken from the lower section of the animal's legs and can be from the front legs (foreshank) or the back legs (hind shank). The foreshank may include part of the shoulder, as well as part of the leg, while the hind shank will include only part of the rear leg.

Shanks come from the area of meat and bone that sits above the knee joint and below the leg. Lamb shanks are almost always slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness.

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.

What are some popular cooking methods for shank? Shank is best cooked using slow and moist cooking methods to tenderize the meat and bring out its flavors. Some popular cooking methods include braising, slow roasting, or using a slow cooker.

Do you need to trim lamb shanks? Shanks will usually be ready to cook right away, but you can trim off excess fat and the silverskin (a thin, shiny membrane) for nicer presentation. You can also 'French' your shanks by slicing away the tendons and sinew at the smaller end of the shank, exposing the bone.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

Should lamb shanks be covered in liquid? ›

The liquid should be enough to cover about two-thirds of the lamb shanks. This will ensure they stay moist during the cooking process. Braise at a low temperature: Preheat your oven to around 325°F (163°C). Cover the braising dish tightly with a lid or aluminum foil to keep the moisture in.

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. Heat some oil over medium-high heat in a large dutch oven, then brown the shanks for about 4 minutes on all 3 sides.

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.

Luckily, giving your lamb chops a short soak in a salt and vinegar solution is an easy way to reduce some of that gamey flavor. Simply salt your lamb (heavily), then add it to a bowl filled with cold water and add a cup of distilled white vinegar. In ten minutes or so, your lamb will be ready to rinse and cook.

What's Lamb shank. Shanks are from the bottom section of the leg just below the knee. They can be 'french trimmed' which is where a small bit of meat is removed from the bone to make the shank look more pleasing. You will need one shank per person.

It is easy to confuse a lamb shank with a bone-in leg of lamb because they both come from the lamb's legs. The difference is that lamb shank is the portion just above the knee and usually contains less meat and more sinewy fibres than a leg of lamb which is adjacent to the sirloin and flank cuts.

The lamb 'shank' is the lower part in the rear leg. The same joint in pork is the 'hock' and in beef, the 'leg'. The equivalent joint on the front legs are 'fore shank' for lamb, 'knuckle' for pork and 'shin' for beef.

Lamb shanks come in both foreshanks and hindshanks. Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item across the country.