Superb Lamb Shanks

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Superb Lamb Shanks to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Superb Lamb Shanks, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 (1 pound) lamb shanks
• 1/4 cup all-purpose flour for
• coating
• 1 cup water
• 1 onion, finely chopped
• salt and pepper to taste
• 1 cup evaporated milk
• 1 (10.75 ounce) can condensed
• tomato soup

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat a large deep skillet over medium-high heat, and spray with cooking spray

Step 2: Technique & Execution

Coat the lamb shanks lightly with flour, and brown on all sides in the hot pan

Step 3: Technique & Execution

Add the water, onion, salt and pepper

Step 4: Technique & Execution

Cover, and reduce heat to low, and cook until the lamb is tender, about 1 1/2 hours

Step 5: Technique & Execution

Turn shanks occasionally while cooking, and add more water if necessary

Step 6: Technique & Execution

When shanks are done, stir in the evaporated milk and tomato soup