Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for
Braised Lamb Shanks but this is one of my favourites. The Lamb Shank is cooked very slowly in a good red wine (I emphasise
good, never cook with wine you wouldn't drink) which tenderises the meat until, when it is cooked, the meat will quite literally fall from the bone.
Serve with
creamy mash or atop a dish of
Tomato and Bean Casserole.
Braised Lamb Shank Recipe
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Comments
Good timing for the recipe – I’ll be making these later on, first time in about 12 years – much too long.
I made these today and they were completely delicious, tender and succulent. And it was a very easy recipe.The wine I used was a big Shiraz, so at hour 2, after tasting, I added a level Tbsp of sugar. The lamb was accompanied by boiled potatoes, peas and creamed corn, to which I added 1 Tbsp cream and almost half a grated nutmeg I put the corn in the oven for the last hour of the lamb shanks. I would be very happy to serve this dinner to anyone, and thanks Elaine for a delicious recipe.