Slow, moist heat cooking techniques can transform less expensive cuts like shoulder and shanks into delicious, tender, memorable meals. Home-cooked meals that rely on savory slow cooking techniques leave the cook plenty of time to spend with friends and family.

For most braises and stews, you should brown/sear the meat first. Choose a heavy pot with a tight fitting lid such as a Dutch oven. Heat olive oil in your pot over medium high heat, brown the meat on all sides before adding liquid. The main liquid in a braise is usually stock, water, wine or beer enhanced with flavors liked chopped tomatoes, garlic, onions, celery, or carrots. Whether you are braising on the stove or in the oven adjust the temperature so that the liquid remains just below a simmer at all times.

The proper determination of doneness for lamb that has been prepared by a moist heat method like braising is tenderness, not temperature. Lamb that is slow cooked is done when the meat is tender and a fork can easily pull through the meat. To be sure, taste a small piece of the meat to verify that it is not longer chewy.

Braised Shanks recipes

Braised American Lamb Shank with Three Bean Ragout and Fresh Ricotta
Braised Colorado Lamb Shank with Three Bean Ragout
Braised Lamb Shanks
Braised Lamb Shanks with Artichokes and Fava Beans

Braised Shoulder recipes

Braised Lamb with Black Mission Figs