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

FAQs

How do I cook lamb shanks in 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.

In other words, if the meat ends up tough and chewy, it usually means you probably need to cook them longer. However, thanks to my Instant Pot (a.k.a. electric pressure cooker), I can get a hearty platter of fall-off-the bone lamb shanks onto the dinner table in about 90 minutes!

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.

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.

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

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

Steaks from the rump end are more tender and suited for fast cooking options, while middle cuts are better suited for slow, moist cooking methods. Both, when cooked correctly, will result in rich flavoursome and tender lamb.

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.

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.

What sides go well with lamb shanks? ›

It is easy to confuse a lamb shank with a bone-in leg of lamb because they both come from the lamb's legs. The difference is that lamb shank is the portion just above the knee and usually contains less meat and more sinewy fibres than a leg of lamb which is adjacent to the sirloin and flank cuts.

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.

Conclusion : Can you eat lamb rare? It is safe to eat lamb rare. Target internal cooking temperature should be 120F then rested for 5 minutes. A good rule of themb is any lamb cut that you can cut and slice can be cooked to rare.

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.

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.

Lamb shank best responds to a slow-cooking method, such as braising or stewing, to break down connective tissues and become tender and juicy. Lamb shank may come with a thin, white membrane that can be trimmed away before cooking or left on to melt away during cooking.

The name of the gamey is milk

According to Livestrong, leaving lamb to marinate in milk for a few hours, or even overnight, is an effective method to mellow out that gamey smell. After soaking, you can just pull the meat right out of the marinade and then rinse it before cooking.