|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||83%|
|Saturated Fat 28g||141%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Long, slow, braised Lamb Shanks are the perfect comfort food and so welcome on a chilly autumn or cold winters day.
Another favourite time to eat this dish is an alternative to a traditional Sunday lunch. It is not every Sunday you want a full Sunday roast. It is still OK to serve Yorkshire puddings with the dish, in fact, it is a must.
You will find many, many recipes for Braised Lamb Shanks but this is one of my all time favourites. The lamb shank is cooked very slowly in a good red wine (I emphasise good, never cook with wine you would not drink, why would you?) The wine tenderises the meat and also adds flavour to the gravy.
Once cooked, long and slow you will find the meat will quite literally, fall from the bone.
- 6 lamb shanks
- 2 tablespoon olive oil
- 16 fluid ounces red wine
- 1 onion (peeled and roughly chopped)
- 1 garlic bulb (cut in half cross-wise)
- 2 sprigs rosemary
- 3 pints beef stock
- 2 ounces butter (ice cold)
- Salt to taste
- Black pepper to taste
Gather the ingredients.
Preheat the oven to 160 C/320 F/Gas 2.
Sprinkle a chopping board with salt and freshly ground pepper, then quickly roll each lamb shank over the board to cover lightly with seasoning.
In a large ovenproof casserole heat the oil, once hot, brown the lamb shanks, two at a time.
Remove the lamb shanks and keep to one side.
Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary and finally the lamb shanks.
Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine, and it is also fine if you have stock left over, you may need this to top the shanks up from time to time.
Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is covered in stock and top up as necessary and also occasionally turn the shanks.
Once cooked, remove the shanks and keep warm.
Place the casserole on the hob and bring to a boil, boil for 5 minutes. Whisk in the cold butter to create a glossy sauce. Check the seasoning then strain the sauce
Serve a lamb shank per person and a large, warm dinner plate with creamy mashed potatoes with lots of sauce poured over.
The lamb shanks are also good left to cool and then the next day warmed through and eaten. Eating the next day means the flavours have lots of time to develop. Delicious.