Braised Lamb Leg Recipe (Tender separately!)

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I tried lamb shank for the first time when I was working in a Greek restaurant during college-I was shocked by the juiciness and softness of the meat, but I didn’t try it until recently How to cook lamb leg I. I am glad I did. These have a deep and bold flavor and are very soft.Although Braised Lamb Leg Recipe The ingredient list may seem long, and you may already have a lot of food pantry staples. And luxurious red wine gravy? This is just to make this dish.

The stove-to-oven cooking method I use to stew leg of lamb is also my favorite for many other meats, because it can make perfectly cooked and delicious meats. Browning on the stove first browns the outside, while finishing in the oven makes the meat juicy.Must try this method Lamb chops, sirloin steak, and New York Strip, also.

What is lamb shank?

The leg of lamb is a delicious cut from the leg of lamb. Because it is a more difficult one, long and slow cooking times (think braised and slow roasted!) are the key to the best braised leg of lamb ever.

Why you would love this braised lamb shank recipe

Rich and rich flavor
Tender and loose meat
Luxurious red wine gravy
Easy to prepare
Naturally gluten-free, low-carb, healthy
Perfect for holiday dining or entertainment

Ingredients for braised leg of lamb

This section explains how to choose the best ingredients for this simple braised lamb shank recipe, what everyone did in the recipe, and alternative options. For measurement, please refer to the recipe card below.

leg of lamb – This recipe requires 4 legs of lamb, about 6 pounds with bones, and produces about 3 pounds of meat. This piece of lamb is not lean, but if there is a large piece of excess fat, you can remove it.
Sea salt and black pepper
olive oil -Used for stir-frying. Avocado oil is also great.
tomato – I use Roma tomatoes, but any type of tomatoes will work. Cut them into cubes.
onion – This recipe requires red onions, but white or yellow are also fine. Roughly dice.
radish – These are optional and have a slightly higher carbohydrate content, but they taste delicious in stews. You can omit them if you want.
wine – Use dry red wines such as Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec or Tempranillo. Choose one that you can drink with lamb! If you don’t want to drink wine, you can also use beef broth or beef broth.
ketchup – Do not confuse it with ketchup, ketchup or other tomato products. The label should actually say “Ketchup.” However, if you have ketchup, it can be substituted, but be aware that the taste is not so developed.
Beef broth – If you can find it, use low-sodium broth cubes, otherwise regular ones will do.
garlic – Fresh garlic cloves are the most effective, but for convenience, it’s best to use minced garlic in a jar.
Fresh herbs – We use a tablespoon of fresh thyme, fresh rosemary and fresh parsley. I highly recommend cooking lamb shanks with fresh herbs, but if all you have is dry, use a teaspoon of dried instead of each tablespoon of fresh.
Bay leaf – Optional, used for flavor. Remove these before eating.

PS I know that I am using this roast leg of lamb recipe to slightly expand the “10 ingredients or less” theme of this website, but I really found that all these ingredients can make this dish. They are all simple staples and the process is very simple, so don’t let the long list stop you!

How to cook lamb leg in the oven

This section shows how to make lamb shank stewed in red wine, with photos of the steps and detailed information about the technique. For complete instructions, see the recipe card below.

season. Dry the calf with a paper towel. Season with salt and pepper.
Burnt. In a hot oil Large frying pan (Or a large Dutch oven) on the stove top over medium high heat until it shines. Fry the leg of lamb on both sides until slightly yellow. (If necessary, cook in batches to avoid crowding the pan.) Remove from the frying pan and set aside.

Fried vegetables. Add tomatoes, onions, and carrots (optional, if using) to a pan and cook for a few minutes. Add minced garlic and fry for about one minute.
Simmer the liquid. Add red wine, water, tomato puree and broth cubes. Simmer for a few minutes, then remove from the heat. Adjust the salt and pepper to taste.

Add herbs. Transfer the lamb back to the frying pan. Add bay leaves and fresh herbs around the lamb.
bake. Cover with foil and bake for 2.5 hours, occasionally spreading tomato sauce on the lamb until the meat is very tender.

How long does it take to cook leg of lamb?

The leg of lamb is quickly roasted to brown, and then simmered in the oven for 2 1/2 hours. Including these steps plus the cooking time, the total cooking time for lamb leg is about 3 hours.

Why is my leg of lamb so hard?

The tough legs of lamb indicate that they have not been cooked for long enough. The good news is that you can simply cook them longer. It is almost impossible to overcook them.

Other cooking methods

Slow cooker – Roast leg of lamb, sauté vegetables on the stove, as above. Then, combine all the ingredients in a slow cooker. Cook lamb shanks in the Crock Pot for 7-8 hours (low) or 3.5-4 hours (high) until tender.
Pressure cooker – Fry the leg of lamb to brown, then sauté the vegetables in the stir-fry setting in the Instant Pot. Add the remaining ingredients. Cover, seal, and cook the leg of lamb in a pressure cooker for 60 minutes until it falls apart.

Storage instructions

Shop: Store the remaining roast leg of lamb in the refrigerator for 2-3 days.
Meal preparation: To prepare the lamb in advance, cut off all the vegetables to speed up the cooking process.
Reheat: Reheat the lamb and red wine gravy in an oven at 350 degrees Fahrenheit, covering with foil.
freeze: Put the lamb in an airtight container and freeze for 2-3 months.

Lamb shank in a bowl with cauliflower puree and rosemary

What to serve with lamb leg

Mashed potatoes and creamy polenta are traditional side dishes, but I like these homemade lamb shanks with vegetables:

Simpler lamb recipe

If you like these roast leg of lamb, you might also like some other lamb recipes:

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Tap the time in the instructions below to start the kitchen timer while cooking.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Pat the leg of lamb dry with a paper towel. Season with salt and pepper.

in a Large oven safe frying pan, Heat the oil at medium high temperature until it shimmers.Roast leg of lamb for 2-3 minutes On each side, until light brown. Remove the leg of lamb from the frying pan and leave the juice. Set aside.
Add tomatoes, onions, and carrots (if using) to the frying pan.Cook 3-5 minutes, Until the onion is translucent.
Add minced garlic. Stir-fry for about a minute, until fragrant.
Add red wine, water, tomato puree and minced broth cubes.After the big fire is boiled, turn to a small fire 2-3 minutes.
Remove from heat source. If necessary, adjust the salt and pepper to taste.
Return the leg of lamb to the frying pan. Add thyme, rosemary, parsley and bay leaves around the lamb.
Cover the frying pan with foil and place it in the lower part of the oven.Cook 2.5 hours, Spread tomato sauce on the lamb occasionally until the meat is tender.

Recipe notes

Serving size: 1 lamb leg with sauce

The nutritional information does not include the optional carrots, and every 1.5 pound of lamb shank contains approximately 3/4 pound of meat.

nutrient content

The amount per serving. The amount in the formula description above.

Calories 592

fat 19.5g

protein 78 grams

Total carbohydrates 14.7g

Net carbohydrates 12 grams

fiber 2.7-

sugar 6.8g

The nutrients are provided out of courtesy. Have questions about the calculation or why are you getting different results?Please see our Nutrition policy.

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