Braised lamb shanks with crushed herb potatoes

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• Chalkster

  22 December 2011

  Chalkster commented on this recipe

  Absolutely delicious and easy enough to make. Served it with a herby mash and veg. Am planning on doing it again for new year's eve. Because all the prep is done beforehand and it take a good while to cook there is no time taken away from the guests.

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• treacletoffee

  08 January 2012

  treacletoffee commented on this recipe

  We really enjoyed this dish, and used the left over 'gravy' with sausages and mash the next day. I added a tablespoon of redcurrant jelly and a tablespoon of mint jelly to make the sauce a little less acidic - Scrumptious!

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• treacletoffee

  08 January 2012

  treacletoffee rated and commented on this recipe

  

  Forgot to rate this. 5 Star!

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• Winks

  10 January 2012

  Winks rated and commented on this recipe

  

  Made this exactly as instructed, delicious and rich. Used leftover shank, mash and gravy to make a leftover meal of shepherds pie!

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• Ted

  15 January 2012

  Ted rated and commented on this recipe

  

  Very disappointing. Found the sauce far too sour.needed some sugar or something similar ie molasses to counterbalance the wine and vinegar.

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• saschlet

  21 January 2012

  saschlet rated and commented on this recipe

  

  Not sure about needing "large" lamb shanks in view of the price - small ones (about £2-3 each) were plenty. Freeze the leftover sauce and use it for sausage & mash! Awesome!

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• Pee

  14 February 2012

  Pee rated and commented on this recipe

  

  Just made this today, halved the liquid for 2 shanks but added 2 sprigs of rosemary, thyme and 2 bay leaves. As I was serving with smoked mash, I wanted a sweeter sauce and added red currant jelly at the end. I'd cooked the lamb for the specified time then turned down to gas 0.5 and left it in the oven for another 2 hours. Melty-tastic, absolutely delicious !!

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• valeriejb

  23 February 2012

  valeriejb commented on this recipe

  If made ahead of time how long would you reheat this dish for.

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• Whyscott

  25 February 2012

  Whyscott rated and commented on this recipe

  

  I made this for two, halving the ingreds. It was awesome!!!!!

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• Trish

  29 February 2012

  Trish commented on this recipe

  I cooked the lamb shanks for friends and the meat was tasty and really tender. However, the sauce was much too tangy for my taste. If I cooked it again, I think I would reduce the amount of balsamic.

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• Lexie

  18 March 2012

  Lexie rated and commented on this recipe

  

  This was so easy to prep, the meat and the sauce were lovely. Will be using this at my next dinner party. Followed the recipe exactly. Could be prepared well before guests arrive. The meat will rest for 30mins and the sauce could be transferred to a pan. easy and simple.

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• jennyr

  02 April 2012

  jennyr commented on this recipe

  Great recipe, tasty and very easy - will definitely cook this again. A great dinner party recipe to impress your guests with.

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• marko

  03 April 2012

  marko rated and commented on this recipe

  

  This was a real family hit - we had never eaten the Shanks before - Yabbdabbado - have made it twice more for the family and once at a recent dinner party. Dead tasty and simple to prepare!

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• jb5370

  13 April 2012

  jb5370 rated and commented on this recipe

  

  Made this for a dinner party and it was gorgeous, so tender. Potatoes had a lovely flavour too. I made it the day before and reheated for about an hour. Great for dinner party because once it's in the oven you just leave it and get on with the rest.

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• Blasterchef

  13 April 2012

  Blasterchef commented on this recipe

  Brilliant recipe. I only had one red onion so used a white one also but you would never have known any different. The wine and the balsamic cut through the greasiness of the lamb fat beautifully. Made it Thursday and will make it again on Saturday for invited guests. It will become a staple for our house. We served it with purple sprouting broccoli alongside the mash. Just so good !

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• Chappers

  19 April 2012

  Chappers rated and commented on this recipe

  

  Cook this. It's great.

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• Crazy Mother Cooker

  28 April 2012

  Crazy Mother Cooker rated and commented on this recipe

  

  Straightforward to prepare but the results taste like it's a lot more work. Great in a slow cooker.

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• Stormy

  29 April 2012

  Stormy rated and commented on this recipe

  

  Really enjoyed making and eating this. Found for a family of three adults and a small child that making this with two lamb shanks was sufficent, with enough for two meals on Monday. Pleased that the sauce was not greasy, Really tasty and will make again.

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• capeapples

  22 May 2012

  capeapples rated and commented on this recipe

  

  I cooked this dish last night and it was so delicious. I used two lamb shanks and halved the amount of ingredients. The lamb shanks took 1 and a half hours to cook. I think its because of the size, it wasn't too big and wasn't too small. I served it with potato and parsnip mash with green beans. Will definitely make this dish again.

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• JenB

  28 May 2012

  JenB rated and commented on this recipe

  

  I found the sauce had far too much vinegar and overpowered the subtle flavour of the lamb - next time i would only use 20ml or so..I also cooked it for about 3.5 hours. Otherwise a nice recipe.

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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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