How to Cook Lamb Shanks in the Oven

The lamb shank is cut from the shoulder area of the animal. Since this cut has little fat marbled into the meat, it is best when cooked in liquid or braised. Slow cooking a lamb shank in the oven requires some patience, but you will be rewarded with fork-tender meat and rich sauce. The resulting stew of the dish lends itself to serving with mashed potatoes, rice, couscous or polenta and accompanied by roasted vegetables.

Things You'll Need

  • 2 lamb shanks
  • 1 cup of flour
  • Salt and pepper to taste
  • Mixing bowl
  • 2 tablespoons olive oil
  • Skillet
  • 1 onion, cut into ¼-inch chunks
  • 1 cup carrots, ¼-inch chunks
  • ½ cup celery cut into ¼-inch chunks
  • 1 tablespoon minced garlic
  • 1 cup red wine (or broth)
  • Casserole dish with lid
  • Aluminum foil

Instructions

  1. Place the flour, salt, pepper into a mixing bowl, and dredge the lamb shanks until well coated. Add other herbs, such as paprika or cumin, into the flour if desired.

  2. Heat the oil in the skillet over medium heat.

  3. Sear the lamb shanks in the skillet until all sides become a rich, dark brown. Remove and place into the casserole dish. Sauté the vegetables in the skillet for two minutes and add to the casserole dish. Include the skillet scrapings because these will richly flavor the dish

  4. Add the wine or broth and water to the casserole dish. Place the cover on the casserole dish or tightly seal with foil.

  5. Bake at 300 degrees for two to three hours. After one hour, lift the lid and turn the meat to ensure all sides are cooking in the liquid.

  6. Check the meat after two hours. If the meat slides easily off the bone, it has finished cooking. The longer the meat cooks, the more flavorful it becomes, so try not to hurry the process. Ensure that plenty of liquid remains in the casserole dish so the lamb does not dry out.

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