This is a great way to make fall-off-the-bone lamb shanks with minimal effort. It does take a few hours in the oven or something that can keep a fairly constant heat such as a pellet grill. However, this time results in something that is very tender and flavorful. The sauce in this recipe is just a suggestion and not really needed, or can be replaced with a sauce of your choice. If not making the sauce described here then the garlic may be omitted. The lamb pairs well with starches such as wild or brown rice, hummus, or mashed potatoes along with vegetables like broccoli or brussels sprouts.
Timings
Prep: 2 minutes
Cook: 20 minutes
Wait: 3 hours
Total: 3 hours 22 minutes
Equipment Notes
- I use a 12in skillet with a lid for this.
Ingredients
- 2 lamb shanks
- 1t olive oil
- 1t kosher salt
- 1/4t pepper
- 1/8t cinnamon
- 1 head of garlic (omit if not making the below sauce)
Sauce
- 1/2 shallot, diced finely
- 1/4t salt
- 1/2C dry white wine (or dry red wine, some sort of stock such as chicken with perhaps a little lemon juice, or even water).
- 4T cold butter
Steps
- Rub the olive oil then the salt, pepper, and cinnamon onto the lamb shanks.
- Place a pan on the stove over medium-high heat and warm until hot. Add the lamb shanks and cook about 2 minutes per side or until they are decently browned.
- Cut the top off the head of garlic so all the cloves are exposed and put into the pan.
- Cover the pan with a lid or aluminum foil and place in s 285°F / 140°C oven for 3 hours.
- Remove the lamb and cover. Make sure to use a pot holder or other insulating material over the handle of the pan when moving the pan.
Sauce
- Empty the grease from the pan continuing to use a pot holder if necessary, and squeeze the garlic cloves out of their shells into it. Add the shallots and salt, and cook 3 minutes stirring occasionally and mashing the garlic.
- Add the wine or other liquid and simmer for 5 minutes, scraping up anything stuck to the bottom of the pan.
- Turn off the heat. Once the liquid is no longer bubbling add the butter. Swirl the butter in the pan constantly until it is fully melted.