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Slow Roasted Lamb Shank With Caramelised Onion

The scent of slow-roasted lamb always takes me back to my grandmother’s kitchen. She had a knack for turning simple ingredients into feasts, and her lamb shanks, infused with the rich aroma of rosemary and garlic, were legendary. I remember as a child, watching her patiently tending to the pot, the anticipation building with every passing hour, until the meat was so tender it practically fell off the bone. This recipe, though my own, is a humble attempt to capture a bit of that magic.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Total Time: 5 hours
Servings: 4
Dietary Type: Omnivore

Ingredients

4 olive oil
4 (400-500 g) lamb shanks
2 tablespoons sugar
2 cups dry red wine
2 cups beef stock
4-5 garlic cloves, crushed
30 g butter
1 brown onion, chopped finely
3 celery, chopped finely
2 large carrots, chopped
2 tablespoons tomato paste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon cornflour
Bisto beef gravy granules
50 g butter
3 medium red onions, sliced thinly
1⁄4 cup brown sugar
1⁄4 cup balsamic vinegar

Equipment Needed

Large pan
Large baking dish
Stove or oven
Foil
Serving dish

Instructions

Begin by heating the olive oil in a large pan over medium-high heat. Add the lamb shanks and cook until browned on all sides. This searing process develops a rich, savory crust that adds depth to the final flavor. Don’t overcrowd the pan; brown the shanks in batches if necessary to ensure even color. Remove the shanks from the pan and set aside.
In a large baking dish, pour a little olive oil and heat over medium heat. Add the crushed garlic and cook for about a minute, stirring constantly to prevent burning. Burnt garlic will impart a bitter taste, so keep a close eye on it.
Stir in the dry red wine, sugar, and beef stock. Bring the mixture to a boil, scraping the bottom of the dish to deglaze any browned bits. These bits are packed with flavor and will contribute to a richer sauce.
Place the browned lamb shanks into the baking dish, nestling them in the liquid. For the cooking process, you have two options:
- Oven Method: Preheat the oven to a slow 130-150°C (approximately 265-300°F). Cover the dish tightly with a lid or foil and cook for 4 to 4 1/2 hours, turning the meat twice during cooking to ensure even braising.
- Stovetop Method: Alternatively, you can cook the lamb shanks over very low heat on the stovetop for the same amount of time, also turning them during cooking. The stovetop method requires careful monitoring to ensure the liquid doesn’t evaporate too quickly.
Approximately 1 hour into the cooking time, add the fresh rosemary, fresh thyme, and tomato paste to the baking dish. These aromatics will infuse the lamb with their herbaceous fragrance, while the tomato paste adds depth and richness to the sauce.
While the lamb is slow-roasting, prepare the vegetable base. Melt 30g of butter in a pan over medium heat. Add the finely chopped brown onion and celery and cook until softened, about 8-10 minutes. This mixture will add sweetness and texture to the final dish.
Boil or microwave the chopped carrots until tender. Set both the onion-celery mixture and the cooked carrots aside to add at the end.
Once the lamb is cooked, carefully remove it from the baking dish and wrap it tightly in foil to keep warm. The meat should be incredibly tender and easily pulled apart with a fork.
Strain the liquid from the baking dish through a fine-mesh sieve to discard the herbs, excess fat, and any bits that have come off the lamb. This step ensures a smooth and flavorful sauce.
Return the strained liquid to the pan and heat over medium heat. In a small bowl, mix the cornflour with a little water to form a smooth paste. Gradually add the cornflour slurry to the liquid, stirring constantly until the mixture starts to thicken.
To finish the sauce, add a few Bisto beef gravy granules for extra flavor and to thicken it further. Adjust the amount of gravy granules to your liking, tasting as you go.
Place the lamb shanks in a serving dish. Add the cooked carrots and onion-celery mixture around the shanks, and then pour the thickened sauce generously over the top.
Now, prepare the caramelized red onions. Melt 50g butter in a pan over medium heat. Add the thinly sliced red onions and cook, stirring occasionally, until softened, about 10-15 minutes.
Add the brown sugar and balsamic vinegar to the pan with the onions. Stir until the mixture has caramelized, about another 10-15 minutes. The onions should be a deep, glossy brown and have a sweet and tangy flavor.
Place the caramelized red onions in a separate serving bowl and put on the table to be spooned over the lamb shanks.
Serve the lamb shanks hot, accompanied by creamy soft polenta or mashed potatoes to soak up the delicious sauce.
Bon Appètit!

Expert Tips & Tricks

For even more flavor, marinate the lamb shanks overnight in the red wine, garlic, rosemary, and thyme mixture before browning.
If the sauce is too thin, add more cornflour slurry, a little at a time, until it reaches the desired consistency.
If the sauce is too thick, add a little beef stock to thin it out.
Don’t skip the step of straining the braising liquid. It removes any unwanted solids and ensures a smooth, velvety sauce.
To intensify the caramelized onion flavor, add a pinch of salt while cooking to draw out moisture and promote browning.

Serving & Storage Suggestions

Serve the slow roasted lamb shanks hot, ideally with a generous spoonful of the caramelized red onions on top. Creamy polenta or mashed potatoes are classic accompaniments, providing a comforting base for the rich sauce. A side of roasted vegetables, such as asparagus or green beans, adds a touch of freshness.

Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a little beef stock or water if needed to prevent drying out. The caramelized red onions can also be stored in the refrigerator for up to 3 days.

The cooked lamb can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1322.8 kcal	N/A
Calories from Fat	599 g	45%
Total Fat	66.6 g	102%
Saturated Fat	30.8 g	154%
Cholesterol	402.8 mg	134%
Sodium	977.9 mg	40%
Total Carbohydrate	44.2 g	14%
Dietary Fiber	3.9 g	15%
Sugars	30.7 g	122%
Protein	109.8 g	219%

Variations & Substitutions

For a richer flavor, use bone-in lamb shanks.
If you don’t have dry red wine, you can substitute with beef broth or chicken broth.
For a spicier flavor, add a pinch of red pepper flakes to the sauce.
If you don’t have fresh rosemary and thyme, you can use dried herbs, but use about half the amount.
For a vegetarian option, substitute the lamb shanks with portobello mushrooms and use vegetable broth instead of beef stock.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can make the lamb shanks a day or two in advance. Store them in the refrigerator and reheat gently before serving. The caramelized onions can also be made ahead of time.

Q: Can I use a different cut of lamb?
A: While lamb shanks are ideal for slow roasting due to their high collagen content, you could potentially use other cuts like lamb shoulder, but adjust cooking times accordingly.

Q: How do I know when the lamb is cooked?
A: The lamb is cooked when it is very tender and easily pulls apart with a fork. The internal temperature should reach at least 85°C (185°F).

Q: Can I use a slow cooker for this recipe?
A: Yes, you can adapt this recipe for a slow cooker. Brown the lamb shanks as instructed, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What is the best way to reheat leftover lamb shanks?
A: The best way to reheat leftover lamb shanks is in a saucepan over low heat with a little beef stock or water to prevent drying out. You can also reheat them in the oven at 150°C (300°F) for about 20-30 minutes.

Final Thoughts

I truly hope you’ll give this recipe for Slow Roasted Lamb Shank with Caramelized Onion a try. It’s a labor of love, but the result is well worth the effort – tender, flavorful lamb that melts in your mouth, complemented by the sweet and tangy caramelized onions. Don’t hesitate to experiment with the herbs and spices to tailor the dish to your own preferences. And if you do make it, please let me know what you think! I’d love to hear about your experience and any variations you come up with. Consider pairing it with a robust red wine like a Cabernet Sauvignon or a Shiraz for the ultimate culinary experience. Happy cooking!

Slow Roasted Lamb Shank With Caramelised Onion Recipe