Slow Cooked Lamb Shanks in Red Wine Recipe - Food.com (2024)

FAQs

What is the best red wine for lamb shanks? ›

Lamb shanks call for heartier, succulent wines that have no trouble going up against one of the more gamey cuts out there. Cabernet sauvignon, grenache and shiraz all make for a good start but, if you're feeling more adventurous, have a look at carménère, nero d'Avola or primitivo.

Season your lamb shoulder with rosemary and garlic, or even just a little salt and pepper. Sear the lamb shoulder in a hot pan to seal in the flavours if you wish, this is not compulsory however, slow cooking it as is works just as well.

Lamb shanks are an ideal protein for braising, a combination-cooking method that starts with pan-searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker. Braising is the best way to prepare lamb shanks, which can turn stringy when cooked too quickly.

Cuts like the shoulder, shanks and forequarter are much more forgiving than a leg of lamb, and they can stay in the slow cooker for a couple more hours than the recommended cooking time. However, if you leave lamb in the slow cooker for too long it will become stringy and dry.

No, lamb shanks don't have to be completely covered in liquid, but they also can't be dry roasted. In a slow cooker, the steam trapped inside from any added liquids will be enough to cook the shanks.

As far as varietals, it depends on the dish but a lighter more fruity wine would be better for lamb than a deep dark cab. A Merlo, Zinfandel, Chianti, Pinot, or Syrah would all be good though.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker. This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.

It's easier and better to do this first than at the end when it's already cooked. 12 hours in oven – Cover lamb with baking paper then two layers of foil, sealed tightly (or better yet, a heavy roasting pan lid) to prevent evaporating moisture leakage.

Letting the lamb rest for at least 15 minutes once you finish cooking it is essential. This rest period allows the juices to redistribute and settle throughout the muscle fibers, which creates a tender and juicy piece of meat. The juices will escape if you cut into the lamb right away, causing the meat to dry.

There is no need to rinse raw lamb before cooking because this creates a cross-contamination hazard and is not necessary.

Why aren't my lamb shanks tender? ›

The secret to cooking lamb shanks is to cook them low and slow, until the meat is fall-apart tender. Lamb shanks have quite a bit of connective tissue that requires cooking in a liquid or moist environment for several hours before the meat will become soft.

Chefs often use a Dutch oven to braise lamb shanks. Braising is a cooking technique that involves searing the meat at a high temperature and then slowly cooking it in a liquid within a covered pot.

Tips for slow cooking

Brown the lamb first, in batches if necessary. This will maintain a high heat in the pan and caramelise the juices, which will improve the colour and flavour of the meat.

The size of your lamb, affects cooking time. if its under a kilo, cook for around 90 minutes and test, if you can slide a fork in and twist the meat away, it's time to remove the lid and cook for the last 20 minutes, on a slightly higher temp, add around at the most 50 degrees, so 190-200 celsius.

As the end of the cooking time draws near, press the outside centre of your lamb lightly with tongs or a clean fingertip to judge its degree of doneness. As a rough guide: Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre.

A safe internal temperature for lamb shanks should register between 150˚F and 160˚F. Red Wine: You'll want to look for Merlot, Cabernet Sauvignon, or Pinot Noir. Don't use a cooking wine.

In general, if your recipe calls for dry red wine, you can feel confident adding a Merlot, Pinot Noir, or Cabernet Sauvignon to your dish. A Zinfandel or Shiraz will work nicely for hearty dishes, such as ribs, lamb, or roast beef.

Best red wine for cooking beef - Merlot

Red wine and beef are a match made in heaven. While most medium-dry red wine varietals work well in beef dishes; a Merlot, with its medium tannins and moderate body is an excellent choice.

When it comes to cooking, your safest bet is to choose a mid-priced, medium-bodied red wine with moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir. Using a red wine that is too big, full-bodied and tannic, like Shiraz, may turn 'chalky' and astringent while cooking and ruin the flavour of your dish.