Braised Gordon Ramsay Lamb Shank Recipe
Gordon Ramsay’s braised Lamb shank is a delicious and satisfying meal. It may require a few hours of patience, but the result will be worth the wait. Lamb shank is a staple dish in Mediterranean cuisines, such as Greek, French, Italian, and Moroccan.
Lamb shank is the lower leg meat of a lamb. People appreciate it as a whole, nutrient-packed cut of meat. Because it is low in fat, you need to braise or cook the lamb shank for a long time. This helps the lamb shank bone soften easily.
It takes a long time, yet it’s often delicious and not boring. However, Gordon Ramsay’s lamb shank recipe is easy and hassle-free. Juicy, deeply roasted, and perfectly cooked lamb shank is a true delight for meat lovers.
When you start cooking, make sure all the ingredients are ready. Follow the steps carefully to enjoy Gordon Ramsay’s delicious lamb shanks. Stick around to learn the complete recipe below.
Expert Tips That I Recommend
- Marinate the lamb for about 4-12 hours. This lets the flavors penetrate the lamb better.
- Always pat the lamb dry before seasoning. It is important for proper browning and searing.
- Don’t overcrowd the pan while cooking, as it prevents proper searing and instead steams the lamb.
- Let the vegetables like carrots and onions caramelize lightly. Don’t rush the process; cook slowly and properly.
- Instead of ground cinnamon, use a whole stick. It should add flavor without overpowering it.
Recipe Variation for Different Diets
- Low Sodium Version: Omit the salt completely from the recipe.
- Keto Version: Swap carrots for zucchini and onions for shallots to make it keto-friendly.
Storing And Reheating This Recipe
Storing
- Allow the lamb to cool completely. Then place it in an airtight container with sauce and refrigerate. Consume within 3-4 days. Keep the temperature at 4°C or below.
- You can also store it longer by freezing individual portions of lamb in a freezer-safe bag for 2-3 months.
Reheating
- Oven: First, preheat the oven to 175 degrees C. Then transfer the lamb to an oven-safe dish and cover loosely with foil. Now heat for 15 minutes. Don’t leave it uncovered for too long, as it can affect the lamb’s texture and make it tough.
- Stovetop: Add the lamb and onion to a skillet with some broth. Then gently warm for 5-8 minutes. But keep checking it as it cooks, and keep tossing it.
What To Serve With This Recipe
The Gordon Ramsay Lamb Shank goes really well with creamy mashed potatoes that soak up the sauce. You could also serve buttery polenta, garlic mashed sweet potatoes, or even fluffy couscous if you want something lighter. Roasted vegetables like carrots, parsnips, or asparagus add a nice balance to the richness. And don’t forget a side of crusty bread too. Serve it with fresh lime juice or cold coffee to keep it light and refreshing.
Printable Version
Braised Gordon Ramsay Lamb Shank Recipe
Ingredients
For the Lamb
- 1 Lamb Shank
- 100 g Leek
- 1 Celery Stick
- 1 Small White Onion
- 3 Garlic Cloves
- 1 Carrot
- 3 Sprigs of Thyme
- 1 Sprig of Rosemary
- 1 Bay Leaf
- 50 g Tomato Puree
- 1 Liter White Wine
- 1 Liter Veal Stock
- Rapeseed Oil
- 50 ml Sherry Vinegar
- Salt and pepper
Vegetables
- 2 Jersey royals cooked in salted and mint water
- 2 Scallion onions blanched and cut in half
- Baby heritage Carrots cooked in tarragon and butter emulsion
- 2 Baby Leeks
- 3 Leaves Garlic
- 100 g Butter
- 1 Lemon Wedge
- 2 Sprigs of Mint
- Salt and Pepper
Equipment
- Glass Or Steel Bowl
- Skillet
- Knife
- Tong
- Oven
- Plate
Method
- Prepare the marinade: mix the chilies, oregano, cumin seeds, smoked paprika, cinnamon stick, 1 clove of garlic, a teaspoon of olive oil, and seasoning. Rub all the spices all over the lamb shank. Keep it aside for an hour.
- Preheat the gas or oven. Drizzle the olive oil over the shank and roast until it gets brown.
- Add the chopped carrots, onion, and bay leaves. Use tongs to flip the lamb. Add red wine and let it sear. Bring it to a boil and cook for 8 minutes.
- Add a cup of chicken stock. Bring it to a boil. Once it boils, transfer it to an uncovered pan and put it in the oven. Cook until the meat is tender and the sauce has reduced.
- Take out the cooked shank from the oven. Garnish with mint leaves, roll it in the sauce, and serve.
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FAQs About Braised Gordon Ramsay Lamb Shank
Why is my lamb shank tough?
If the lamb shank is tough, it needs more cooking time. Just keep cooking on low heat until it becomes soft and tender.
Should lamb be completely submerged in liquid?
No, do not completely submerge it. The liquid should generally come partway up, not completely cover it.
What if the sauce is too thin?
If the sauce is thin, remove the lamb and let the sauce cook uncovered for a few minutes. This is the easiest way to thicken the consistency without overcooking the meat.
Why should I sear lamb first?
Searing is an important part of cooking lamb because it adds deep flavor and a brown, crispy crust. But make sure the lamb skin is properly dried before you sear it in order to get a perfect result.
More Recipes That You Can Try
Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe
Flavorful Gordon Ramsay Steak Marinade
Conclusion
The Braised Gordon Ramsay Lamb Shank is a slow-cooked, hearty, flavourful dish that will steal the spotlight at dinner. This is my go-to recipe for special occasions, with rich flavors, aromatic herbs, tender lamb, and caramelized veggies, plus a flavourful sauce.
Trust me, once you try out this exotic preparation by Ramsay, there will be no going back, as you are going to prepare it every weekend.
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