Browning the shanks in a pan adds a bit more flavour to the final product. The splatter over your stove top is a bit off putting and its not an essential step to cook a beautiful end product. There is small steps in any recipe that all contributes towards the final result. Some steps are essential, and other are not. Slow braised lamb shank can be a very forgiving recipe but you still need to keep in mind that the more steps you complete to add flavor to the end product, the better the chance of having the best braised lamb shanks ever.
1. Brown the shanks in a pan. You can dust the shanks with flour first.
2. Cut carrot, onion, celery in larger chunks and pan fry in the same pan until just cooked and slightly browned.
3. Create a bed of the cooked celery, carrot and onion, fresh herbs like rosemary, thyme and/or parsley, whole garlic cloves and fill the roasting pan with stock or water half way up. Add sal and pepper.
4. Cover the roasting pan with lid or foil and cook for 4 to 5 hours at 165 degrees celsius. until the meal falls off the bone.
5. TO serve, thicken the juices with a bit on cornflour mixed into cold water.
Slowcooker cooking method:
Follow method up to step 2:
3. Create a bed of the cooked celery, carrot and onion, fresh herbs like rosemary, thyme and/or parsley, whole garlic cloves on bottom of slowcooker and add maximum 1 cup stock or water . Add salt and pepper.
4. Cover the slowcooker with lid and cook for 6-8 hours on low. until the meal falls off the bone.
5. TO serve, Pour off the liquid into a saucepan. Thicken the juices with a bit of cornflour mixed into cold water. Bring to a boil. Serve with lamb.