Instant Pot Lamb Shanks Recipe - Little Sunny Kitchen (2024)

FAQs

Which cooking method is best for the shanks? ›

Shank is best cooked using slow and moist cooking methods to tenderize the meat and bring out its flavors. Some popular cooking methods include braising, slow roasting, or using a slow cooker. These techniques allow the meat to become tender and develop a rich, flavorful gravy or sauce.

You want to cover the lamb shanks in the liquids, so ensure you press down the shanks if needed into the liquid before cooking.

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

Boil a pot of water, drop in the shank package, cover and bring the pot back to a boil for 1 -2 minutes. Turn the heat off and let stand 20-30 minutes. (At this point, you can hold the product covered in simmering water while you prepare a sauce and sides.) Remove from the package and enjoy!

Why are my lamb shanks tough? If your shanks are tough, they may need to be cooked for longer. In a slow cooker, they need to be cooked for 6-8 hours on low and 4 hours on high.

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.

When preparing lamb shanks, remove the silverskin -- that whitish membrane on the outside of the meat –- and any large fatty deposits. This will lessen any gamey flavor as the meat is cooked. Use a small, sharp knife to loosen the silverskin, making it easier to pull off.

If you have an extra 10 minutes, it's often worth browning the meat before slow cooking it. Browning or searing the meat in a hot pan caramelises its surface, which can give the final dish a richer, deeper flavour and colour. The high temperatures also help to render the fat on the surface of your lamb.

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

It is safe to eat lamb rare or mutton as long as the outer surface is thoroughly seared. Similar to beef, harmful bacteria like E. Coli are typically found on the meat's exterior. That said, you should still be mindful and use a handy meat thermometer when cooking the lamb to rare doneness to guarantee your safety.

How long should lamb sit out before cooking? ›

Tips for Cooking Lamb

Before you begin the cooking process, be sure to remove your lamb from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps to ensure that the lamb cooks evenly and that you get an accurate temperature reading.

Can you substitute the Red Wine Lamb Shanks recipe? Yes, use tomato passata or 800 g/28 oz crushed tomatoes as a substitute if you prefer not to use red wine. Add it at the same time as the chicken stock.

Don't worry about overcooking lamb shanks.

But undercooked lamb shanks are tough and chewy – not fun to eat! The meat should fall off the bone at the touch of your fork, so budget the time to get to that point.

Slide the shanks into a vacuum bag, add a dash of oil and a sprig of rosemary, then seal. Place the bag in the water bath and leave to cook for 16 hours. Take the cooked meat out of the vacuum bag and, using kitchen paper, remove any excess moisture.

Lamb shank, a cut from the shin of the lamb, is one of the most flavorful cuts of lamb. The connective tissue, which gives lamb shank its flavor, also leads to toughness if not prepared correctly. Lamb shank needs to be cooked over low heat for a long time to become velvety, flavorful, and fall-off-the-bone juicy.

Here are some methods to get the best out of your shanks: Oven: Place the shanks in a dutch oven and pour the liquid overtop. Cover and braise in the oven for about 2-3 hours at 325 – 350˚F or until fork tender. This is our preferred method of cooking.

Shank Cross-Cut | Lean. A cross-section of the leg, which is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

Stewing or braising the meat is the best way to achieve this as you can stop the meat from drying out with the liquid and the long cooking time on the low heat gives the meat enough opportunity to break down the toughness and become amazingly soft and tender.

Braising works by slowly melting connective tissue and fat from the meat, plus the moist cooking environment keeps the meet tender. The end result of this long and slow cooking process makes meet that literally falls off the bone and a braising liquid that is incredibly rich and flavorful.