Next in the series of secrets to slow cooking meats is the now very popular Lamb Shanks.
Back in the day (okay, let's go back to the late 1960s and 1970s), lamb shanks were unheard of in Australian and New Zealand diets and not available at local butchers or supermarkets. They were considered an inferior cut of meat and often used as dog food on sheep farms.
Growing up in rural New Zealand, we would keep and freeze the lamb shanks. Mum would then pressure cook them with a Maggi Tomato Soup pack, served with mashed potatoes, as an indicator to Dad that it was time to restock the freezers again.
Don't get me wrong—they were sensationally tender, melted off the bone, and you had all that mashed potato to mix into the gravy. (And the dogs got the bones.)
Somewhere between then and now, it was discovered that this once least-considered cut of meat became hugely popular, and rightly so. When slow-cooked, it allows all the tough components of the lamb shank to break down into mouth-watering tenderness and a velvety mouthfeel.
Lamb shanks are the lower section of the lamb’s leg, just below the knee joint. They're the hardworking muscles that support the animal’s weight, meaning they're packed with connective tissue and collagen. This toughness is precisely what makes them perfect for slow cooking—the magic happens as all those fibres gently break down into velvety tenderness over time.
Each shank typically weighs around 300–400 grams (though I have seen some larger as well), which makes them a perfect serving size. Lamb shanks have a relatively low fat content compared to other cuts, such as the shoulder, but they more than make up for it with their intense, rich flavour.
When cooked properly—slow and steady—they transform from tough and chewy to succulent, falling effortlessly off the bone. The bone itself is also key, releasing plenty of natural gelatine that enriches sauces and gravies, adding a beautiful, silky texture to the final dish.
Picking great lamb shanks isn't rocket science, but there are a few tips:
Lamb Shanks are the ultimate slow-cook cut — bone-in, rich in flavour, and built for long, gentle cooking. Sourced from grass-fed Australian lamb, they turn spoon-tender and fall clean off the bone after a few hours in the pot.
Brown them, add liquid, and let time do the work. The bone and marrow enrich the braising liquid into a deep, savoury gravy that's as good as the meat itself.
A pub classic you can make at home — one shank per person, no fuss, maximum reward.
One shank is approx 500 grams.
The magic of lamb shanks happens when you cook them slowly at a low temperature. Here are my golden rules:
I've made my fair share of mistakes over the years, so learn from me:
While oven braising remains the classic winner for lamb shanks, you certainly have other tasty—and practical—options these days:
Slow Cooker:
This is your set-and-forget method. Pop the lamb shanks into the slow cooker before you head off for the day, add your favourite aromatic ingredients, and come home to a warm, tender, restaurant-quality meal waiting for you. Remember to set it on low for at least 6 to 8 hours to ensure the shanks become perfectly tender and infused with flavour.
Electric Pressure Cooker (Instant Pot):
Pressure cooking has come a long way since my mum’s noisy, steam-spouting stove-top version from back on the farm. Modern electric pressure cookers, like the Instant Pot, have revolutionised the cooking game—making tender, fall-off-the-bone lamb shanks achievable in under an hour. The convenience factor is off the charts—simply brown the meat using the sauté function, add your chosen liquids and aromatics, seal the lid, and set the timer. A quick tip here: due to the shorter cooking time, make sure you season generously or add bold, flavourful ingredients like wine, garlic, rosemary, or spices, as there’s less time for flavours to develop naturally compared to slow braising.
BBQ/Smoker:
If you're someone who enjoys spending a relaxed afternoon tending the BBQ or smoker, this method rewards patience with unbeatable smoky depth. Wrap the shanks in foil with a flavourful marinade or dry rub for the first couple of hours at about 150°C. Once tender, unwrap them and give them some direct smoke to add that irresistible BBQ flavour. It takes longer, yes—but trust me, the result is well worth the wait.
Each of these cooking methods can turn humble lamb shanks into a dish that's both comforting and sophisticated—so experiment a little and find your favourite.
My absolute favourite thing about lamb shanks is enjoying the leftovers (if you have any!):
Here are three sensational recipes to get you started:
Now you have the secrets—it's time to enjoy some slow-cooked lamb shank magic!
