To roast the best lamb shank, marinate it with an acidic ingredient, season it, and cook it slowly at a low temperature. Dredging in flour and rubbing with seasonings are popular methods. Use a meat thermometer to ensure proper cooking. Roasting can take up to 3 hours.
For the best roasted lamb shank, the lamb should be fresh, marinated, and slow roasted. While the shank is not the most tender cut of lamb, roasting can ensure that the lamb shank is moist, succulent, and flavorful. The two most important tips for roasting lamb shanks are to marinate and cook slowly.
Choosing a marinade is a decision based on personal taste. There are many recipes online for marinades, from garlic and herb marinades to beard flavors. Most good marinades include an acidic ingredient, such as apple cider vinegar, wine, lemon juice, or Worcestershire sauce. This helps tenderize the meat, so the lamb shank should be left to marinate for several hours or even overnight, as it is a thick and relatively tough piece of meat.
After marinating, pat the meat dry with paper towels. At this point, some recipes call for dredging the shank in flour, which makes the skin flavorful and crunchy. To ensure the best flavor, the meat should be seasoned before flouring.
There are many ways to season meat other than marinating. Rubbing the entire shank is a popular and great method for roasting lamb shanks. The desired dressings, dry or liquid, are mixed and then rubbed into the skin. The fat from the stem also provides flavor. An alternative is to make small slits in the meat and insert seasonings such as garlic, fresh herbs or citrus, letting the flavor soak into the meat.
Low-temperature roasted lamb shank is the best way to get the maximum flavor and tenderness. If high temperatures are used in roasting lamb shanks, the lamb can brown too quickly, resulting in an overcooked surface and undercooked interior. If it is then cooked to a proper internal temperature, the lamb will be dry and tough.
You can get a crispy surface and juicy meat without overcooking. The lamb shank should be roasted at a high temperature, around 425 degrees Fahrenheit (218 degrees Celsius) for 10 to 15 minutes and then roasted at 300 to 325 degrees Fahrenheit (149 to 162 degrees Celsius) for the rest of the time. A reliable meat thermometer, placed deep in the shank but not touching the bone will give you the temperature readings you need to properly roast the meat.
An alternative is to fan the stem until the surface is brown. This will also give a crispy surface without overcooking the inside. This method can be used with a variety of toppings, including dredging in flour.
Different recipes call for different cooking times and temperatures, depending on the size of the lamb shank. Complete roasting can take up to 3 hours. To ensure that the dry heat circulates properly, the lamb shank should be elevated on a rack within a roasting pan.
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