May 22, 2025

Estonian lamb shanks

Estonian lamb shanks, known locally as lambakoodid, represent a hearty and rustic component of the culinary heritage. While Estonia’s cuisine is often associated with pork and fish, lamb has traditionally been a delicacy. It is more common in the southern and island regions where sheep farming thrived. Lamb shanks are prized for their deep, rich flavor and fall-off-the-bone tenderness. Especially true when slow-cooked. It’s a quality that pairs beautifully with the cool northern climate and the country’s love for warming, substantial meals.

The preparation of lamb shanks in Estonia reflects broader Baltic and Nordic influences. Typically, the meat is braised slowly in a mix of dark beer or cider. Root vegetables like carrots and parsnips are also added. Aromatic herbs such as juniper berries, thyme, and bay leaves are added too. Garlic and onions are often sautéed first to build a flavor base. The use of locally brewed beer adds a sweetness that balances the lamb’s intensity. The result is a tender, deeply flavored dish often served over mashed potatoes or with black bread to soak up the juices.

Estonian lamb shanks Historically

Historically, lamb shanks would have been a seasonal treat. They were enjoyed especially in the spring when lambs were at the ideal age for meat. In agrarian Estonia, where resourcefulness was essential, every part of the animal was used. Shanks, being tougher cuts, required long, slow cooking, making them a dish often reserved for Sunday dinners or festive gatherings. Over time, they became associated with comfort and celebration, particularly around Easter, when lamb is a traditional symbol of renewal.

Modern Estonian chefs have embraced the dish as both a nod to tradition and a canvas for creativity. Today, you might find lamb shanks served with wild mushrooms, foraged herbs, or even a splash of Vana Tallinn liqueur, an Estonian liqueur, to add a sweet, spiced finish. Whether in a farmhouse kitchen or a contemporary Tallinn restaurant, Estonian lamb shanks remain a flavorful testament to the country’s pastoral roots and evolving culinary scene.

RECIPE BELOW:

Estonian Lamb Shamks

Print Recipe

Prep Time 45

Cook Time 2 30

Total Time 3 15

Servings: 4 Servings

Course: Main Course

Cuisine: Baltic

Ingredients Method

Ingredients

4 Lamb Shanks
2 1/2 Tbl Flour
2 Tbl Canola Oil
1 Yellow Onion Large and finely chopped.
2 Lemons Zest only.
1 Orange Zest only.
2 Bay Leaves
8 Ounces Mushrooms Sliced.
3 Potatoes Medium and diced.
5 Carrots Sliced.
1 Jalapeno Pepper Sliced with the seeds.
24 Ounces Chicken Broth
3 Tbl Sour Cream
1/4 Cup Orange Juice
2 Tsp Thyme
1 Tsp Salt
1 Tsp Pepper
3 Cloves Garlic Minced

Method

Preheat oven to 375F.
Cover lamb shanks with flour. Cover fully.
Heat 1 tablespoon of canola oil in a Dutch oven over medium-high heat, and sear the shanks on all sides until brown and slightly crispy.
Heat the remaining oil in a sauteing pan. Add the onions and sauté for several minutes until soft. Add the mushrooms, garlic, thyme, lemon and orange zests, bay leaves, jalapeno, and stir for a minute or two.
Add the shanks, potatoes, and carrots.
De-glaze the Dutch oven used to brown the lamb with a little stock. Pour in the remaining stock and bring to the boil. Add the orange juice and season with salt and pepper. Cover and transfer to the oven. Cook for an hour and a half, then remove the lid and cook for a further 30 minutes or longer.
Remove the shanks and bay leaves. Add the sour cream and stir until well combined. Return the shanks to the Dutch oven and serve.

Author: Mr. Sam

Filed Under: Baking, Baltic Cuisine, European, Frying, Lamb Recipes, Main Entree

Tags: classic, comforting, delicious, hearty, satisfying, Tasty, traditional

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