Braised lamb shanks with crushed herb potatoes

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• Twinnie

  10 November 2007

  Twinnie rated and commented on this recipe

  

  Excellent although only problem was finding enough big casserole dishes to do 9 lamb shanks at the same time - 7 for the dinner party and 2 for the kids! I cooked them the day before then heated up just beforehand

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• Alison

  12 November 2007

  Alison rated and commented on this recipe

  

  Absolutely superb. Faultless recipe, although I agree that finding a big enough casserole was the most difficult bit. In the end I used one casserole to brown and soften the onions and then split the quantities across two of my le creuset to put in the oven.

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• David

  07 December 2007

  David rated this recipe

  

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• Julie

  15 December 2007

  Julie rated and commented on this recipe

  

  Made this for 10, in advance and served with truffle mash instead. This lamb shank recipe is really simple but tastes great!

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• purepurple

  28 December 2007

  purepurple rated and commented on this recipe

  

  Delicious and so little effort. I served it with braised red cabbage and green beans. A great alternative to a roast dinner.

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• NikF

  07 January 2008

  NikF rated this recipe

  

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• Saf Thomas

  20 January 2008

  Saf Thomas commented on this recipe

  loved this recipe! Too much per person though (maybe its just my butcher but the shanks were massive! And cheap! I did 2 shanks for £4!) so for next night left overs, I chopped up the lamb, mixed in with the leftover sauce and spooned into fajita wraps, oven baked with some cheese on top and a dollop of creme fraiche! Mmm tasty!

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• Vic

  04 February 2008

  Vic rated and commented on this recipe

  

  The recipe was easy and worked really well. I was a little worried that the sauce was too sweet and vinegary when tasted on its own, but it was perfect spooned over the lamb, with a pile of colcannon on the side.

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• HayleyGrice

  06 February 2008

  HayleyGrice rated and commented on this recipe

  

  Excellent recipe, everybody really enjoyed it. As the only vegetarian in our party of 7, I was really envious of this meal. The smells from the oven had everybody hanging around my kitchen for hours! I served with truffle mash which went down well. I'd just add don't underestimate the length of time it takes to brown the shanks, I prepared 6 browning 2 at a time and they can take between 8-10 minutes. Really recommend everybody try this recipe!

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• barney

  07 February 2008

  barney commented on this recipe

  Made this for my partners birthday, great recipe for minimal effort, really simple but really tasty and my partner loved it too!!!

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• Ali P

  20 February 2008

  Ali P commented on this recipe

  the method doesn't say when to add the red wine - I take it you all added it the balsamic vinegar stage?

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• Robinson Towers

  20 February 2008

  Robinson Towers rated and commented on this recipe

  

  Excellent recipe - so easy and SO tasty ! ( The recipe says to add the wine with the garlic, balsamic ...etc )

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• Gaya

  25 February 2008

  Gaya commented on this recipe

  This is such an excellent no fuss recipe. Instead of the herb crushed potatoes I made a garlic mash. Worked well. The sauce was delicious and I mixed the extra sauce with sphagetti! yummy!.

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• Cathy

  01 March 2008

  Cathy rated and commented on this recipe

  

  I made this for my husband and I for valentines and it was divine. Just what we needed for a romantic candle lit meal. Making again soon.

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• Erlik27

  08 March 2008

  Erlik27 rated and commented on this recipe

  

  Very delicous. Could not believe the depth of flavour in the sauce for so few ingredients. Served with the mash as suggested, with butter beans and asparagus.

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• rollo

  13 March 2008

  rollo rated and commented on this recipe

  

  This was amazing!!!! The balsamic smelt quite strong when cooking but it mellowed at the end and the sauce was soooo tasty and the meat fell off the bone. I served it with creamy mash and peas. A huge success and very easy.

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• Karen

  17 March 2008

  Karen rated and commented on this recipe

  

  Made this in the morning and re-heated in the evening after a day out. Super tasty and so easy, as with others the meat just fell off the bone. Will definitely be making this again!

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• Veronica

  24 March 2008

  Veronica commented on this recipe

  Thought we'd do something different for Easter rather than a roast & are so glad we did - this was wonderful! Only problem was that I forgot to buy balsamic vinegar so I put in some redcurrant jelly instead. Really enjoyed it but will try it with the vinegar next time just to compare

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• claire

  04 April 2008

  claire commented on this recipe

  1st class, so little time & effort required and with store cupboard ingredients. Would definately cook again for guests. Have recomended to a friend who is also hooked !!

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• maddieson

  12 April 2008

  maddieson rated and commented on this recipe

  

  This reciepe was a winner! Much better the next day

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Ingredients

• 4 large lamb shanks
• plain flour
• butter
• olive oil
• 2 red onions , thinly sliced
• 2 garlic cloves , crushed
• 100ml balsamic vinegar
• 500ml red wine , full bodied
• 2 tbsp tomato purée
• a sprig of rosemary
• 1kg new potatoes , peeled and cut into small chunks
• 2 large sprigs of thyme , leaves only
• 4 large sprigs mint , leaves only, chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 2 hrs 30 mins

Ingredients

• 4 large lamb shanks
• plain flour
• butter
• olive oil
• 2 red onions , thinly sliced
• 2 garlic cloves , crushed
• 100ml balsamic vinegar
• 500ml red wine , full bodied
• 2 tbsp tomato purée
• a sprig of rosemary
• 1kg new potatoes , peeled and cut into small chunks
• 2 large sprigs of thyme , leaves only
• 4 large sprigs mint , leaves only, chopped

782 kcalories, protein 54g, carbohydrate 56.7g, fat 34.6 g, saturated fat 16.3g, fibre 3.9g, salt 0.54 g

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