Tag Archives: shanks

Lamb Shanks*

Posted in Comfort Food, Healthy Meals, Homecooking, Meat, Posh Grub, Wheat, Dairy or Both Free by

These oven-cooked, slow-roasted lamb shanks are simple to make and result in a delicious, meltingly tender lamb. This recipe is WDF and easy to change. A recipe that appears as though you’ve spent hours slaving in the kitchen, or one for that special evening meal.

INGREDIENTS

1 tbsp oil

4 lamb shanks, trimmed of excess fat

2 carrots, peeled and cut in half or thirds

1 onion, peeled, cut into thirds

5 whole peppercorns

2-3 garlic cloves, peeled, lightly crushed

bunch fresh thyme

small bunch fresh rosemary

1 bottle of red wine

6-10 tbsp redcurrant jelly, to taste

 METHOD

  1. Heat the oil in a heatproof casserole dish over a high heat
  2. Brown the lamb shanks all over, until evenly coloured
  3. Add the carrot, onion, peppercorns, garlic and herbslamb shanks 1lamb shanks 2
  4. Pour over enough wine to cover the meat of the shanks – about a whole bottle – then set the casserole aside to cool. Preferably chill in the fridge overnight to help to tenderise the meat. If this is not possible, leave to tenderise as long as possible.
  5. The next day or later on, preheat the oven to 160C/325F/Gas 3.
  6. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly.
  7. Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone.
  8. Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve.
  9. Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted. Use enough that you like how it tastes!

Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy.

PREPARATION: 10 minutes plus resting time, preferably overnight

COOKING: 2hr 45mins – 3hr 30mins

DIFFICULTY: easy