Braised lamb shanks with crushed herb potatoes
Nothing says lazy weekend lunch quite like lamb shanks
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 2 hrs 30 mins
Ready in 3 hours 20 mins
- Heat the oven to 150C/fan 130C/gas 2. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft, then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, wine, tomato purée, rosemary and season.
- Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
- Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy.
782 kcalories, protein 54g, carbohydrate 56.7g, fat 34.6 g, saturated fat 16.3g, fibre 3.9g, salt 0.54 g
Recipe from olive magazine, April 2006.
http://www.bbcgoodfood.com/recipes/3535/
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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
Ready in 3 hours 20 minsIngredients
- 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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