Tender & Delicious Braised Lamb Shanks | Instant Pot Recipes
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If you're a Lamb Lover, you HAVE to give this recipe a try! The Instant Pot makes this so much easier too! This dish is packed with flavor, tender, and delicious! Perfect for a special occasion or Sunday Dinner! Meet me in the kitchen and #MakeItHappen
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Shopping List:
4 Lamb Shanks
3 carrots
2 stalks of celery
1 onion
3 cloves garlic
rosemary, thyme, bay leaves
salt, pepper, garlic, onion powder
1 tbsp better than bouillon veggie base
2 tbsps tomato paste
2 cups dry red wine
1-2 cups chicken stock
Pressure Cooker or Instant Pot: Set for high pressure 45-50 minutes.
How To Make Melt In Your Mouth Lamb Shanks
This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Recipes:
Easter Lamb Shanks
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Lamb shanks with roasted garlic sauce | celeriac purée | broccolini
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***RECIPE, SERVES 4***
For the lamb
4 whole lamb shanks (maybe get an extra one in case you get a small one)
2 heads of garlic
1 lemon
butter
olive oil
salt
pepper
mustard powder (very optional)
cayenne pepper (or any other dried chili powder)
For the celeriac purée à la Raymond Blanc
1 big celery root, or two smaller ones
butter
milk
salt
cayenne pepper (or any other dried chili powder)
lemon (you can use the same one you use for the lamb sauce)
Also get a green vegetable if you're into that — I did two bunches of broccolini
Put the shanks in a roasting tray. Cut the tops off the garlic heads so that each clove has an escape hatch and throw the heads in the tray. Toss everything with olive oil and seasonings (I used salt, pepper and mustard powder). Put the tray under the broiler/grill in the oven and brown the shanks for a few minutes, stopping once to flip them. (If you don't have a broiler/grill, you could preheat your oven on its highest baking temperature.) Cover the tray tightly in foil to trap steam, reduce heat to 285ºF/140ºC, and roast slowly until the meat is ready to fall off the bone and the garlic is soft and golden — mine took 4 hours.
While you're waiting you can make the celery root purée. Peel the celery root and then cut it into small pieces (grating it with the large holes on a box grater might be even better). Melt some butter into a pan (enough to generally coat), dump in the pieces, and cook for about 10 minutes, stirring frequently, until the pieces have softened a bit — stop before anything gets very brown. Pour in just enough milk to cover everything, reduce the heat to low, cover and simmer until the pieces are soft — I did an hour but that was probably overkill. The milk will curdle during cooking, FYI.
Strain/pour any loose liquid out of the pan and reserve it. Dump the solids in a food processor and blitz until as smooth as possible — add back in any liquid to get the texture you want. Mix in salt and cayenne to taste, along with a squeeze of lemon (that's mostly to reduce enzymatic browning). You can reheat this in the microwave when it's time to eat. If you have any more reserved liquid, you can use that in the lamb sauce.
When the lamb is done, transfer the shanks to a baking sheet and set aside. Remove the garlic heads and set aside. Put the baking tray on a burner and boil off the water from any accumulated meat juice sloshing around under the rendered lamb fat. Pour the fat off and discard (or save for roasted potatoes another day) while keeping all the other brown bits in the tray. Squeeze in the roasted garlic. Deglaze the pan with the reserved liquid from the celeriac, or use wine/water/whatever. Mash up the garlic cloves and add more liquid if necessary to get the sauce texture you want. You could strain it at this point if you want it to be extra-pretty.
Taste the sauce for seasoning and adjust. Turn the heat off, and when the bubbling has stopped, slowly melt in as much butter as you want to enrich and thicken the sauce a bit. Finish with lemon juice to taste.
When you're ready to eat, return the lamb shanks to the oven and increase the temperature to 400ºF/200ºC. Roast them another 5 minutes or so just to crisp their exteriors. You could steam a green veggie at this point, as I did with some broccolini. Plate everything up and top with sauce.
Perfect Slow Cooked Lamb Shanks
WHERE'S THE LAMB SAUCE?!! These lamb shanks are up there with the best recipes around and to be honest this recipe is easily one of the most flavoursome on this channel, SO FAR! Learn how to make these delicious slow-cooked lamb shanks that require no special equipment, just simple everyday techniques. This lamb shank recipe is easy to follow and it requires everyday ingredients with no fuss. Please enjoy.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Stainless Steel Wire Rack -
Essteele Per Vita Stockpot, 7.1 Litre -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Combination Honing Steel -
Serves - 2, 4, or 6 (depending on how much you can resist not serving)
Ingredients -
2 Tbsp (40ml) - Olive Oil
1 - Brown (Yellow) Onion, Roughly Chopped
2 - Carrots, Roughly Chopped
1 - Celery Rib, Roughly Chopped
3 - Kestrel Potatoes, Roughly Chopped
4 - Garlic Cloves, Peeled & Crushed
2 Tbsp (60g) - Concentrated Tomato Paste
500ml (2 Cups) - Cheap Red Wine
1 Litre (4 Cups) - Chicken Stock
2 Tbsp (19g) - Whole Cumin Seeds
1 1/2 Tbsp (14g) - Whole Fennel Seeds
2 - Bay Leaves (Fresh or Dried)
2 - Sprigs of Rosemary (Fresh or Dried)
1 1/2 Tbsp (2g) - Dried Oregano
7g (0.25oz) - Fresh Thyme, Roughly Chopped
Seasoning To Taste
Side Dish -
200g (7oz) - Snake Beans or Green Beans
2 Tbsp (40ml) - Hot Water
1 Tbsp (14g) - Clarified Butter
Seasoning To Taste
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The Only Lamb Shanks Recipe that Matters
Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. I served these tasty shanks up with some of my creamy risotto and it is outstanding.
Lamb shanks are cut from the leg of the lamb and tend to be a tougher cut of meat. It is best slow-cooked for longer periods of time to help break down the meat. It will become melt in your mouth good as this is one of my all-time favorite dishes.
You can purchase lamb shanks from any butcher shop and most grocery stores will carry them as well. They cost roughly 10-12 per pound while 1 lamb shank weighs about 12 ounces, with about 3-4 of those ounces being the bone. One shank will easily and fully feed 1 person.
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Ingredients for this recipe:
• 4 lamb shanks
• 2 tablespoons olive oil
• 1 peeled and medium diced yellow onion
• 2 peeled and medium diced carrots
• 2 medium diced ribs of celery
• 1 peeled and medium diced turnip
• 1 peeled and medium diced parsnip
• 4-5 garlic cloves
• 12-15 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 small bunch of parsley
• 2 cups of red wine
• 3 tablespoons tomato paste
• 48 ounces beef stock
• Sea salt and fresh cracked pepper