Lamb Shanks Braised In Red Wine | Greedy Gourmet

Q: What's the best vessel for braising lamb shanks?

I recommend using a Dutch oven . They are expensive but think of them as an investment. A good Dutch oven is heavy-duty and hard-wearing – treat it well, and will last decades! You'll use it a lot, too – it's perfect for everything from stews to curries. You can use them for intense high-heat cooking on the hob and even pop them in the oven without any bother. Honestly, I don't know what I'd do without mine!

Question 1

What is braising?

Accepted Answer

Braising combines two cooking methods – cooking high and hot, and cooking low and slow, to get the best-tasting, perfectly tender meat.

The idea of braising lamb is to cook it high to get the browned 'Maillard reaction'. This ensures you get those luscious roasty, barbecued flavours. Once you sear the lamb, you then slow cook it in liquid to maintain its succulence.

Question 2

What cut of lamb is a shank?

Accepted Answer

Lamb shanks come from the bottom section of the upper leg bone. I've tried cooking them in various ways, but for me, they're most definitely at their best when they're slow-cooked.

That's because when shanks are cooked low and slow, they are simply sensational. The meat literally falls off the bone!

The bones themselves have a big part to play in the flavour and texture of the sauce. The shank helps to create a vibrant sauce with a silky smoothness.

Question 3

What wine is good for braised lamb shanks?

Accepted Answer

A full-bodied, dry red wine is the best wine to use when braising lamb shanks. A Merlot, Pinot Noir or Cabernet Sauvignon would be perfect.

You don't need to break the bank! Great wine is for drinking, not for cooking. On the other hand, it should be good enough. Only cook with it if it's decent enough to drink.

Question 4

How do you thicken braised lamb sauce?

Accepted Answer

This recipe calls for using cornstarch to thicken the sauce. Mix a bit of cornstarch with braising liquid until a paste is formed, then stir the paste into the dish to make a thickened red wine sauce.

Question 5

What's the best vessel for braising lamb shanks?

Accepted Answer

I recommend using a Dutch oven. They are expensive but think of them as an investment.

A good Dutch oven is heavy-duty and hard-wearing – treat it well, and will last decades! You'll use it a lot, too – it's perfect for everything from stews to curries.

You can use them for intense high-heat cooking on the hob and even pop them in the oven without any bother. Honestly, I don't know what I'd do without mine!

Question 6

How do you store braised lamb shanks leftovers?

Accepted Answer

Allow any leftovers to cool completely. Then, transfer everything into an airtight container and place the container in the fridge.

Lamb shank leftovers should last 3-4 days. On the second day, it'll taste even better!

Question 7

Can you freeze braised lamb shanks?

Accepted Answer

Yes, you can. Freezing braised lamb shanks will mean you'll lose some taste and texture, so only freeze this recipe as a last resort.

Allow the dish to cool thoroughly, then place the leftovers in a freezer-safe airtight container. Freeze lamb shanks for up to 3 months.

When defrosting, place the container in the fridge overnight.

Question 8

How do you reheat lamb shanks?

Accepted Answer

The best way to reheat braised lamb shanks is in your Dutch oven. Reheat on a medium heat on the hob, while stirring occasionally until piping hot.

Description

Ingredients

Instructions

Notes