How to Cook Costco Lamb Shank

Costco lamb shanks are bone-in cuts from the lower leg of the lamb, sold fresh or frozen in the meat department.

The warehouse offers several varieties including Australian lamb, New Zealand lamb, and pre-seasoned options like Herbed de Provence or Rosemary Garlic.

Most packages contain 2-4 shanks weighing around 1-1.5 pounds each.

Lamb shank is a tough cut loaded with connective tissue. Cook it low and slow, and all that collagen breaks down into fall-off-the-bone tender meat.

Rush it? You get chewy, tough lamb. Nobody wants that.

This guide covers three cooking methods: Dutch oven braising, slow cooker, and Instant Pot pressure cooking. Times range from 45 minutes to 8 hours depending on your equipment and patience level.

Product Details

Product: Costco Lamb Shank (various brands including A La Carte, Mountain Meadows, Opal Valley)

Type: Fresh or frozen, bone-in

Package Size: 2-4 shanks per pack (approximately 2.5-4 lbs total)

Price: $6.99-$7.99 per pound at Costco (Updated November 2024)

Storage: Keep refrigerated at 40 degrees F or below. Can be frozen.

Calories per Serving: 150-220 per 3 oz cooked meat

Main Ingredients: Lamb shank, bone. Pre-seasoned versions include rosemary, garlic, herbs de Provence.

Origin: Product of Australia or New Zealand (varies by package)

Cooking Methods Comparison

Recommended Method: Dutch oven braising for the deepest flavor and best texture development.

Method One: Dutch Oven Braising (Recommended)

This produces restaurant-quality braised lamb with a rich red wine sauce. Takes about 2.5 hours total including prep, but most of that is hands-off oven time.

Serves 4 people (1 shank per person for large shanks, or 2 smaller ones).

Step One: How Do You Prepare Costco Lamb Shanks?

Pat the lamb shanks dry with paper towels. This helps with browning.

Season generously with salt and black pepper on all sides.

Instructions:

1. Remove shanks from packaging 30 minutes before cooking to bring to room temperature
2. Trim any excess fat if desired (some fat adds flavor)
3. Season with 1 teaspoon kosher salt and 1/2 teaspoon pepper per shank

Equipment: Paper towels, cutting board, sharp knife for trimming

Step Two: What Temperature and Time Do You Use?

Preheat your oven to 350 degrees F. The braising liquid should reach a gentle simmer before going in.

Instructions:

1. Set oven to 350 degrees F (175 degrees C)
2. Sear lamb shanks in Dutch oven with 2 tablespoons olive oil until golden brown, about 3-4 minutes per side
3. Braise covered for 2 to 2.5 hours

Temperature: 350 degrees F

Time: 2-2.5 hours covered, plus optional 30 minutes uncovered to reduce sauce

Step Three: When Do You Check the Lamb Shanks?

Check at the 1.5 hour mark. The meat should be starting to pull away from the bone.

Turn the shanks and baste with braising liquid.

Instructions:

1. At 90 minutes, carefully remove lid and turn shanks
2. Add more beef broth or chicken stock if liquid has reduced too much
3. Re-cover and continue cooking

Checkpoint: At 90-minute mark, meat should show some give when pressed

Step Four: How Do You Know When Lamb Shanks Are Done?

The meat should be fork-tender and nearly falling off the bone.

A meat thermometer inserted into the thickest part should read 203 degrees F for optimal collagen breakdown.

Instructions:

1. Insert probe thermometer into thickest part of meat, avoiding bone
2. Look for meat that shreds easily with a fork
3. Rest for 5-10 minutes before serving

Target Temperature: 203 degrees F (95 degrees C) for fall-off-the-bone texture

Visual Indicator: Meat pulls away from bone, surface has dark caramelized color

Method Two: Slow Cooker

Set it and forget it. This method works while you do other things. The lamb comes out tender, though you lose some of the caramelized crust from searing.

I still recommend searing before adding to the Crock-Pot if you have time. Makes a difference.

Step One: How Do You Prepare for Slow Cooking?

Sear the shanks in a hot skillet first. Then layer aromatics in the slow cooker.

Instructions:

1. Brown shanks in skillet with olive oil, 3-4 minutes per side
2. Layer diced onion, carrots, and celery in slow cooker bottom
3. Place seared shanks on top of vegetables

Equipment: 6-quart slow cooker, large skillet for searing

Step Two: What Temperature and Time for Slow Cooker?

Low heat gives best results. High works but can dry out the edges.

Instructions:

1. Add 1 cup red wine (or beef broth) and 1 cup beef stock
2. Add fresh rosemary, thyme sprigs, and garlic cloves
3. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours

Temperature: LOW setting preferred

Time: 6-8 hours on LOW, 4-5 hours on HIGH

Step Three: When Do You Check Slow Cooker Lamb?

Resist the urge to peek too often. Every lid lift adds 20-30 minutes to cooking time.

Instructions:

1. Check at minimum time (6 hours on low, 4 hours on high)
2. Test meat with fork for tenderness

Checkpoint: After 6 hours on low, test one shank

Step Four: How Do You Know When Slow Cooker Lamb Is Done?

Fork slides in easily. Meat starts separating from bone with gentle pressure.

Instructions:

1. Meat should shred easily when pressed with fork
2. Internal temperature reaches 195-203 degrees F
3. Remove shanks carefully (they may fall apart)

Target Temperature: 195-203 degrees F

Visual Indicator: Bone wiggles loosely in meat

Method Three: Instant Pot Pressure Cooker

This cuts braising time from hours to under an hour. Same tender results as traditional braising, just faster.

Took me a while to trust pressure cooking for something this nice. But it works. Really works.

Step One: How Do You Prepare Lamb for Pressure Cooking?

Use the saute function to sear. Builds that flavor base before pressure cooking.

Instructions:

1. Select Saute mode, wait until display shows HOT (about 8 minutes)
2. Add 2 tablespoons olive oil
3. Sear shanks in batches until browned, 3-4 minutes per side
4. Remove and set aside

Equipment: 6-quart or larger Instant Pot pressure cooker

Step Two: What Pressure and Time Do You Use?

High pressure for 45-60 minutes. Larger shanks need the full hour.

Instructions:

1. Saute mirepoix (onion, carrot, celery) until softened, 5 minutes
2. Add 1 cup red wine, scrape brown bits from bottom
3. Add 1 cup beef broth, tomato paste, fresh herbs
4. Return shanks to pot
5. Seal lid, set to HIGH PRESSURE for 45-60 minutes

Pressure: HIGH pressure

Time: 45 minutes for smaller shanks, 60 minutes for larger

Step Three: When Do You Release Pressure?

Natural release is key here. Quick release can toughen the meat.

Instructions:

1. When timer ends, let pressure release naturally for 15-20 minutes
2. Then manually release any remaining pressure

Checkpoint: Wait full 15 minutes before manual release

Step Four: How Do You Know Pressure Cooker Lamb Is Done?

The meat should be extremely tender after proper pressure cooking and natural release.

Instructions:

1. Remove lid carefully (away from face)
2. Test meat with fork for tenderness
3. If still tough, reseal and cook another 10-15 minutes

Target Temperature: 203 degrees F

Visual Indicator: Meat literally falls off bone when lifted

Safety and Quality Indicators

Food Safety

• Minimum Safe Temperature: 145 degrees F for lamb (USDA recommendation)
• Optimal Braising Temperature: 203 degrees F for collagen breakdown and tender texture
• Thawing: Thaw frozen lamb shanks in refrigerator for 24-48 hours, never at room temperature

Quality Indicators (Done Properly)

• Color: Deep brown exterior, pink-tan interior when sliced
• Texture: Fork-tender, meat shreds easily
• Bone: Wiggles loosely or separates from meat
• Sauce: Rich, glossy, and flavorful from rendered lamb drippings

Signs of Overcooking

• Meat becomes mushy rather than tender
• Braising liquid has evaporated, leaving scorched bottom
• Meat is completely dry despite proper liquid levels

Serving Suggestions

Portion Size: 1 lamb shank per person for large shanks (12-16 oz), 2 per person for smaller (8-10 oz)

Serving Ideas

• Over creamy Costco mashed potatoes with sauce spooned on top
• With soft polenta and roasted vegetables
• Alongside crusty bread to soak up the red wine reduction
• On a bed of Costco jasmine rice for a Mediterranean-style presentation

Pairing Recommendations

• Full-bodied red wines: Cabernet Sauvignon, Malbec, or Syrah
• Roasted root vegetables: carrots, parsnips, turnips
• Simple green salad with lemon vinaigrette
• Fresh herbs for garnish: parsley, rosemary sprigs

Storage and Reheating

Leftover Storage

• Refrigerate within 2 hours of cooking
• Store lamb and sauce together in airtight container
• Consume within 3-4 days
• Freeze for up to 3 months (thaw in refrigerator overnight before reheating)

Reheating Instructions

• Oven: Place lamb and sauce in covered dish, heat at 350 degrees F for 20-25 minutes until hot throughout
• Stovetop: Simmer in sauce over low heat for 10-15 minutes, turning once
• Instant Pot: 3 minutes on high pressure with sauce
• Target Temperature: 165 degrees F throughout

Troubleshooting Common Issues

Issue: Lamb shank is tough and chewy

Cause: Undercooked. Connective tissue hasn’t broken down.

Solution: Return to oven or pressure cooker and continue cooking until internal temperature reaches 203 degrees F. Add more liquid if needed.

Issue: Meat is dry

Cause: Not enough braising liquid, or cooked uncovered too long.

Solution: Next time, keep liquid level at least halfway up the shanks. Cover tightly during cooking.

Issue: Sauce is thin and watery

Cause: Too much liquid or not reduced after cooking.

Solution: Remove shanks, then simmer sauce uncovered for 10-15 minutes until thickened. Or whisk in 1 tablespoon cornstarch mixed with cold water.

Issue: Bottom of pot is scorched

Cause: Oven temperature too high or insufficient liquid.

Solution: Lower oven to 325 degrees F for longer, gentler cooking. Check liquid levels at halfway point.

Product Variations and Related Items

Similar Costco Products

• Costco short ribs: Similar braising technique, beef instead of lamb, cook 3-4 hours
• Costco chuck roast: Larger cut for pot roast, serves more people, same cooking method
• Costco stew meat: Pre-cut beef cubes, faster cooking time, good for beginners

Lamb Shank Varieties at Costco

• A La Carte Herbed de Provence: Pre-seasoned, $6.99-$7.99/lb, available at 400+ locations
• Mountain Meadows Rosemary Garlic: 4 lb average weight, all-natural, refrigerated
• Fresh Halal Lamb Shank: 2-pack, approximately 1 kg, product of Australia
• Cuisine Solutions: $7.89/lb, available seasonally

Cooking Time Adjustments

• Pre-seasoned shanks may cook slightly faster due to salt penetration
• Frozen shanks (thawed): Add 15-30 minutes to oven braising time
• Larger shanks (over 1 lb each): Add 20-30 minutes to any method

Which Method Should You Choose?

Choose Dutch Oven When:

• You want the best flavor development and caramelized edges
• Cooking for a special occasion or dinner party
• You have 3+ hours available
• Making lamb gravy from the braising liquid is important

Choose Slow Cooker When:

• You want to cook while at work or running errands
• Minimal hands-on time is the priority
• You do not mind sacrificing some caramelization
• Feeding a crowd with a one-pot meal

Choose Instant Pot When:

• Time is limited (weeknight dinner situation)
• You want fall-off-the-bone results in under 90 minutes
• Cooking 2-3 shanks (pressure cooker size limits larger batches)

Time Comparison

Instant Pot (45-60 min + release) < Dutch Oven (2-3 hours) < Slow Cooker (6-8 hours)

Texture Ranking

Dutch Oven (best overall) > Instant Pot (excellent) > Slow Cooker (very good, less crust)

Complete Recipe: Red Wine Braised Lamb Shanks

Ingredients

• 4 lamb shanks (about 1 lb each)
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1.5 cups dry red wine (Cabernet or Merlot)
• 2 cups beef broth
• 3 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 2 bay leaves
• Salt and black pepper to taste

Instructions Summary

1. Preheat oven to 350 degrees F
2. Season and sear lamb shanks until golden brown on all sides
3. Saute mirepoix and aromatics until softened
4. Add tomato paste, cook 1 minute
5. Deglaze with red wine, reduce by half
6. Add beef broth and fresh herbs
7. Return shanks, bring to simmer
8. Cover tightly, braise 2-2.5 hours
9. Rest 5-10 minutes, reduce sauce if needed
10. Serve over mashed potatoes or polenta

FAQ on How To Cook Costco Lamb Shank

How Long Do You Cook Costco Lamb Shanks in the Oven?

Braise lamb shanks in a Dutch oven at 350 degrees F for 2 to 2.5 hours.

The meat needs low and slow cooking to break down connective tissue. Check at 90 minutes and continue until fork-tender.

Can You Cook Lamb Shanks From Frozen?

No. Always thaw frozen lamb shanks in the refrigerator for 24-48 hours before cooking.

Cooking from frozen results in uneven heating and tough texture. The outside overcooks while the center stays raw.

What Temperature Should Lamb Shank Be Cooked To?

The USDA minimum for lamb is 145 degrees F. But for fall-off-the-bone tender meat, cook to 203 degrees F.

This higher temperature allows collagen breakdown. Use a meat thermometer for accuracy.

How Do You Know When Lamb Shanks Are Done?

The meat should shred easily with a fork. Bone wiggles loosely when touched.

Internal temperature reaches 203 degrees F. If still tough, continue braising and add more beef broth if needed.

Do You Need to Sear Lamb Shanks Before Braising?

Yes. Browning lamb in hot olive oil creates flavor through the Maillard reaction.

Sear 3-4 minutes per side until golden. Skip it if rushed, but expect less depth in your lamb gravy.

What Is the Best Liquid for Braising Lamb Shanks?

A combination of red wine and beef stock works best. Use 1.5 cups wine and 2 cups stock for 4 shanks.

Add tomato paste for richness. Chicken stock substitutes if you prefer lighter flavor.

Can You Overcook Lamb Shanks?

Almost impossible in a braise. Extra time just makes them more tender.

The worst result is meat falling completely off the bone during plating. Monitor braising liquid levels to prevent scorching.

How Many Lamb Shanks Per Person Should You Serve?

One large shank (12-16 oz) serves one adult. Smaller shanks from Australian lamb or New Zealand lamb may require two per person.

Costco packages typically contain 2-4 bone-in shanks.

What Wine Is Best for Braising Lamb Shanks?

Full-bodied dry reds work best. Cabernet Sauvignon, Merlot, or Malbec add depth without sweetness.

Price does not matter for cooking. A $10 bottle produces the same red wine reduction as expensive options.

How Do You Store and Reheat Leftover Lamb Shanks?

Refrigerate lamb and sauce together within 2 hours. Keeps 3-4 days in an airtight container.

Reheat covered at 350 degrees F for 20-25 minutes. Instant Pot reheats in 3 minutes on high pressure.

Conclusion

Now you know how to cook Costco lamb shank using three reliable methods.

Whether you choose a covered roasting approach, pressure cooking, or the slow cooker route, the goal stays the same: fork-tender meat that falls right off the bone.

Season with fresh rosemary and thyme sprigs. Build your braising liquid with beef broth and a good red wine reduction.

Serve over creamy polenta or alongside roasted vegetables for a complete Mediterranean style dinner.

The low and slow method rewards patience. Give it time, and your lamb shanks will rival any restaurant.