Braised lamb shanks with crushed herb potatoes

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• lovefood10

  11 October 2010

  lovefood10 commented on this recipe

  i love it lol xxx

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• krystaltipps

  15 October 2010

  krystaltipps rated and commented on this recipe

  

  Cooked this for the first time tonight - it was amazing. I did step 1 the night before and did a half port/half wine mix. At step 2 I added 4 tbsp redcurrant jelly to the juices and reduced it down. Very deep meaty flavours. I'll definitely be making this again.

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• Terry

  24 October 2010

  Terry commented on this recipe

  I've made this 3 times for different guests and all loved it. It is worth using good quality wine & balsamic for a great sauce.

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• Terry

  24 October 2010

  Terry rated this recipe

  

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• alison-k

  30 October 2010

  alison-k commented on this recipe

  have made this lots of times and it is delicious, will even cook in slower cooker. This is very easy and lots of my friends have pinched the recipe, yum

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• alison-k

  30 October 2010

  alison-k rated and commented on this recipe

  

  forgot to rate it !

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• alison-k

  30 October 2010

  alison-k commented on this recipe

  Don't change the recipe for slow cooker, but might have to remove meat and reduce sauce a bit in a pan, as said before pay a bit extra for a good balsmic vinegar and if you wouldn't drink a wine don't cook with it

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• honeybee

  11 November 2010

  honeybee rated and commented on this recipe

  

  Can't say I loved this as much as I should. I found it a bit sharp flavoured from the vinegar. Love lamb shanks but prefer them in a spicier eg Moroccan dish. However, lamb was beautifully cooked and cruashed potatoes were tasty.

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• Mrs.G.to.be

  17 November 2010

  Mrs.G.to.be commented on this recipe

  Made this at the weekend for Hubby-to-be and it was superb. Really easy and very tasty! The sauce is rich without being too heavy and too sweet. The lamb was so tender that it just melted in the mouth. Will be making this again in the not too distant future. Give it a go. You'll be impressed!

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• Mrs.G.to.be

  17 November 2010

  Mrs.G.to.be rated and commented on this recipe

  

  I also forgot to rate it :)

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• Georgia

  22 November 2010

  Georgia rated and commented on this recipe

  

  Gorgeous!

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• garj

  28 November 2010

  garj rated and commented on this recipe

  

  Excellent recipe, but used balsamic vinegar of modena which had 6% acidity, halving the recipe for just two lamb shanks, this seemed like a lot of vinegar. After cooking the sauce was quite sour. If I made this again I think I'd use a lot less vinegar.

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• Wayne

  28 November 2010

  Wayne rated and commented on this recipe

  

  Would have been good but I removed after 2 1/2 Hours and the Lamb whilst cooked was not ready to fall of the bone - still very fatty and clingy Also found the Gravy quite strong

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• Jane Beedle

  05 December 2010

  Jane Beedle rated and commented on this recipe

  

  Made this for friends but only had a bottle of undrinkable red wine husband brought back from France, stirred in a couple of spoonfuls of morello cherry conserve to try and combat the sharpness, worked brilliantly. Declared best ever lamb shank recipe.

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• Monkey

  09 January 2011

  Monkey rated and commented on this recipe

  

  This dish was absolutely delicious. The lamb was so tender and the sauce was intense, deep and velvety. A winner!

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• Rowena

  30 January 2011

  Rowena rated and commented on this recipe

  

  Love this recipe. I added carrots and leek to the pot tho to give a bit of extra texture. I think the balsamic vinegar works really well

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• Lawrence

  06 February 2011

  Lawrence rated and commented on this recipe

  

  I cooked this recipe without garlic a lamb ribs instead of shank- it was absolutely gorgeous. Great with the suggested orange glazed carrots too!

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• Alice May

  15 February 2011

  Alice May commented on this recipe

  Just made this recipe today using the exact measures of a good Merlot and Balsamic vinegar. The sauce is so acidic I have had to add honey to try and reduce the acidity. I am a little disappointed to say the least and wished I had used my own ideas and not followed this recipe. I would not offer this dish to anyone and will freeze it for my own use.

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• Nerris

  17 February 2011

  Nerris commented on this recipe

  Made this for my husband and I for Valentine's day. I have to say we both thought the sauce was a bit bitter and maybe could do with some brown sugar or redcurrant jelly mixed in near the end. Made it in the slow cooker, lamb came out wonderfully tender and served it with plain mash and minted peas.

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• Nerris

  17 February 2011

  Nerris rated and commented on this recipe

  

  Whoops forgot to rate.

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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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