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Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising.
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Apply a generous amount of dry rub to lamb, covering all sides and working into any crevices across the shank's surface. Place lamb shanks on smoker grates and close door. Cook until meat internal temperature is 160°F (71°C), about 2 hours. Remove shanks from smoker and place in aluminum pan.
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Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all.
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Preheat the oven to 450 F. The Spruce Eats / Maxwell Cozzi. Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil. Season generously with salt and pepper, or to taste. The Spruce Eats / Maxwell Cozzi. Roast for 20 minutes to get a nice brown color.
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Step 6. 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours.
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Place covered Dutch oven into 400° oven and cook for 30 minutes. After 30 minutes, drop to temperature to 290° and cook for 1.5 hours. Then turn the lamb shanks over in the braising liquid. Return it to the oven and cook for an additional 1.5 hours.
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In a medium bowl, mix together the red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks. The Spruce Eats. Cook on low for 6 to 8 hours or until tender and until an instant-read thermometer reaches 145 F. Remove the bay leaf.
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The foreshank is the front and is smaller and the back leg is meatier, but both can give a good cut of lamb shank, says The Spruce Eats. Don't get fooled by the tough and tendon filled description because this piece of meat becomes fork tender within hours.
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Preheat the oven to 325°F. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over.
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Add all shanks to the pot. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown. Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion and herbs. Stir well, cover and lock the lid into place.
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As soon as the lamb is tender, it's done. It's hard to be precise on time, since each cut and oven is different, but somewhere around three hours at this low temperature is about what it'll take. To finish the dish, I pull the shanks from the braising liquid, then transfer the liquid and all the aromatics in the pot to a blender, blending it.
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Preheat the oven to 325 F. If using the gremolata, place the ingredients in a small bowl and stir to combine. Cover and refrigerate until ready to use. Sprinkle the lamb shanks with some salt and freshly ground black pepper. Heat the oil in a cast iron Dutch oven or heavy oven-proof pot.
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Season the shanks with salt and pepper and brown them in a large, heavy-bottom pot. Set the meat aside and add aromatics such as onion, garlic, and herbs like fresh thyme and rosemary to the pot along with some beef stock. Scrape up all the brown bits, return the meat to the pot, cover it and cook in the oven at 350 degrees for about 1 1/2 to 2.
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Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining ingredients. Cover the slow cooker. Set on Low and cook for 8 hours or on High and cook for 5 to 6 hours or until the shanks are fully cooked to fall-apart tender.
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A simple blend of olive oil, garlic, citrus zest, and herbs (think rosemary, thyme, and oregano) works wonders. Marinate the shanks for at least 2 hours, but overnight is best. The longer the marinade, the more intense the flavor will be. Let the flavors meld together.
A butcher's guide to cuts of lamb Scotsman Food and Drink
Directions. Preheat the oven to 325°. In a large skillet, heat 2 tablespoons of the vegetable oil. Add 4 of the lamb shanks, season with salt and pepper and cook over moderate heat until well.