Braised lamb shanks
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 2 hrs 30 mins
Make up to 2 days ahead
Freeze for up to one month
- Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. Spend a good 10 mins browning the lamb all over. Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hrs until lamb is tender.
- Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Per serving
295 kcalories, protein 25g, carbohydrate 5g, fat 18 g, saturated fat 8g, fibre 0g, sugar 2g, salt 0.41 g
Recipe from Good Food magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/2529/
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Ingredients
- 2 tbsp olive oil
- 8 lamb shanks
- 1 onion , roughly chopped
- 2 carrots , roughly chopped
- few sprigs fresh rosemary
- 3 fresh bay leaves
- 4 garlic cloves, left whole
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 350ml white wine
- 500ml lamb or chicken stock
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This autumnal, vegetarian side dish can be cooked ahead and reheated - it's perfect with a slow roast or veggie casserole
10
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 2 hrs 30 mins
Make up to 2 days ahead
Freeze for up to one month
Meltingly tender
Ingredients
- 2 tbsp olive oil
- 8 lamb shanks
- 1 onion , roughly chopped
- 2 carrots , roughly chopped
- few sprigs fresh rosemary
- 3 fresh bay leaves
- 4 garlic cloves, left whole
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 350ml white wine
- 500ml lamb or chicken stock
Per serving
295 kcalories, protein 25g, carbohydrate 5g, fat 18 g, saturated fat 8g, fibre 0g, sugar 2g, salt 0.41 g
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