Guinness lamb shank recipe | Jamie Oliver lamb recipes (2024)

FAQs

How to cook marinated lamb shanks jamie oliver? ›

Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water. Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.

Braised or slow-cooked is best way to cook lamb shanks.

Because they are a tougher cut, the best way to cook lamb shanks is by braising or slow-cooking them in the oven until the meat is fork-tender and the marrow has melted into the rich 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.

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.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Do you need to trim lamb shanks? Shanks will usually be ready to cook right away, but you can trim off excess fat and the silverskin (a thin, shiny membrane) for nicer presentation. You can also 'French' your shanks by slicing away the tendons and sinew at the smaller end of the shank, exposing the bone.

Most recipes recommend slow braising beef shanks to tenderize the meat until it is fall-off-the-bone soft.

Cooking tips for lamb

Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout. You can serve lamb a little bit pink and when cooked the meat should always look moist and juicy, and a little rare if you like but never bloody.

Lamb shanks cook quickly in the Instant Pot!

In other words, if the meat ends up tough and chewy, it usually means you probably need to cook them longer.

How do you get the gamey taste out of lamb shanks? ›

You can also marinate your lamb in milk or yogurt overnight to get rid of the gaminess in the meat. Yogurt in particular is commonly used for lamb in Greek and Indian cuisines, for dishes like Tandoori lamb. Yogurt is acidic, so, like vinegar, it can break down the gamey fat in the lamb.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

Tenderising lamb meat

Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat. It's a technique called “velveting” that is used by Chinese restaurants, and it's the reason why the meat in your favourite Chinese dishes are always so soft.

The same tough connective tissue that makes shanks an impossible cut to saute makes them ideal for braising.

The shanks should be just tender enough to shred from the bone with a fork. If you like them to be more tender so that they fall right off, give them another half hour. If the shanks are all at 203°F (95°C) and tender, remove the pot from the oven.

You want to dig in as soon as your lamb's done, right? Hold back! By letting it rest for a few minutes after cooking, you'll experience lamb at its tender and juicy best.