Freezing nights call for bowls of warm, comforting food like these delicious slow cooked Lamb Shanks simmered with chilli, garlic and tomatoes. I love a lamb or steak dinner when it's cooler.Jump to Recipe
A simple recipe, these lamb shanks only need time to get tender, juicy and fall-off-the-bone. So slow cook it on your stovetop or braise in the oven, or perhaps put it all into your slow cooker just before heading out for work. And when you return, you will have the most delicious, indulgent lamb shanks that can be served with couscous and a simple green salad. Feeds a crowd!
Lamb, slow-cooked with chili, garlic, and tomatoes, offer a flavorful and hearty dish. The chili and garlic infuse the meat with a pleasant heat, while the tomatoes create a rich sauce that complements the tender lamb. It's a delicious and comforting meal that brings together a perfect blend of spices and textures.
Chicken or Beef Stock
To get the best out of your lamb, here are some tips:
Choose Quality Cuts: Start with high-quality lamb cuts. Common cuts for cooking include chops, racks, shanks, legs, and shoulders. Look for meat that is bright in color, firm to the touch, and has minimal marbling for leaner options or moderate marbling for more flavor.
Bring It to Room Temperature: Before cooking, allow the lamb to sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
Season Generously: Season the lamb generously with salt and pepper, and consider adding herbs and spices to enhance the flavor. Common herbs and spices for lamb include rosemary, thyme, garlic, and cumin.
Sear for Flavor: When roasting or pan-searing lamb, start by searing it in a hot pan with a little oil or butter. This creates a flavorful crust on the meat. Sear for 2-3 minutes on each side.
Roast Low and Slow: For larger cuts like leg of lamb or lamb shoulder, consider slow roasting at a lower temperature (163°C). This method helps tenderise the meat and keeps it moist.
Remember that lamb can vary in thickness and size, so cooking times may differ depending on the cut and your preferred level of doneness. Using a meat thermometer is the best way to ensure your lamb is cooked to perfection.
Lamb Shanks, slow cooked with chilli, garlic and tomatoes
- 4 lamb shanks
- Salt to season
- Freshly milled black pepper; to season
- 3-4 tablespoon olive oil
- 12 cloves garlic; finely chopped
- 1 large red onion; finely chopped
- 2 long red chilli ; finely chopped less heat variety
- 2 medium carrots; diced
- 2 dried bay leaves
- 2 sprigs rosemary
- 2 teaspoon smoked paprika
- 250 ml tomato passata
- 500 ml chicken or beef stock
- cup ½fresh parsley; finely chopped
- Season the lamb shanks well with salt and pepper.
- Heat the oil in a large casserole; sear the shanks on all sides, remove and keep aside.
- In the same pan, add the bay leaves, garlic, red chilli and onions; sauté till the onions are softened.
- Then add the carrots, rosemary and smoked paprika; mix well to combine.
- Next add the tomato passata, stock and the lamb shanks. Mix well and season with salt if necessary.
- Bring to boil and then cook covered on low heat till the meat is tender and fall off the bone.
- Finish with fresh parsley.
- Serve warm with couscous and green salad on the side.