Long, slow, braised Lamb Shanks are perfect comfort food, 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 really 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.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
- 6 lamb shanks
- 2 tbsp olive oil
- 16fl oz /500ml/ good red wine
- 1 onion, peeled and roughly chopped
- 1 garlic bulb, cut in half cross-wise
- 2 sprigs fresh rosemary
- 3 pints /1.5 litre beef stock
- 2oz /55g ice cold butter
- Salt and ground black pepper
- 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 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 still covered in stock and top up as necessary and also occasionally turn the shanks.
- Once cooked, remove the shanks and them 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 really 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 nexy day warmed through and eaten. Eating the next day means the flavours have lots of time to develop. Delicious.