The basic recipe for lamb shanks uses six lamb shanks, seasoned with salt and pepper, that are braised on both sides in a large pot. The lamb shanks are temporarily removed to allow the garlic, onions and carrots to cook until brown. The shanks are returned to the pot.
Basic lamb shank recipes recommend cooking the meat and vegetables for at least two hours, and the meat is simmered for most of the cooking time. Lamb shank broth ingredients include a savory combination of chicken and beef broths, rosemary, thyme and wine. Some cooks can be unsure about how to tell when the meat is done. A good rule of thumb is to check one shank during the last stages of cooking, and if the meat appears to be near falling off the bone, it is done.
Slow-cooked braised lamb shanks are an easy alternative to cooking shanks the traditional way. In this version, the vegetables, liquid stock and seasonings are added to the slow cooker first. The lamb shanks are seasoned and cooked in a pan until they are browned on both sides. The lamb shanks are added to the cooker, and wine is combined with pan meat juices to create a sauce, which is cooked with the meat and served over the lamb shanks.