Braised lamb shanks with crushed herb potatoes

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olive magazine

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1. Video tutorial: Making gravy

1. 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.
2. 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.
3. 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

Latest comments and suggestions

Results 21-40

• Patricia

  18 April 2008

  Patricia commented on this recipe

  My partner does not like meat that has a bone in it but nonetheless I tried this recipe. It was brilliant my partner absolutely loved it because the meat fell off the bone. It was so good I have made it on several occaisions.

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• tracy w

  20 April 2008

  tracy w rated and commented on this recipe

  

  Did this for a dinner party accompanied with mash rather than the crushed potatoes. I was worried that about the quantity of vinegar added part way through cooking, but when it was finished it was delicious. Will definitely cook this again.

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• Ali

  27 April 2008

  Ali rated this recipe

  

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• Sylvia

  17 May 2008

  Sylvia rated and commented on this recipe

  

  Fabulous, tasty recipe. Have made it many times!

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• valerie

  06 June 2008

  valerie commented on this recipe

  Yet another excellent lamb recipe

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• Rachel

  08 September 2008

  Rachel rated and commented on this recipe

  

  A great recipe, so simple to prepare. Will definately be making again!

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• Sam

  19 September 2008

  Sam rated and commented on this recipe

  

  This was a great recipe, so easy. I put it together in the morning and left it in the slow cooker. The meat was so tender it fell off the bone as soon as I tried serving it up which wasn't great on the presentation front. The sauce needed reducing but for a really nice dinner even after a day out it worked really well. I served it with Garlic and Chedder mash and green veg.

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• feeder

  04 October 2008

  feeder rated and commented on this recipe

  

  One has to say good food have some excellent recipes! I have just cooked this recipe in my slow cooker in the farmhouse kitchen. A good all round hearty supper!

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• gracie

  06 October 2008

  gracie rated and commented on this recipe

  

  Thought this recipe was great, never bought lamb shanks before, will buy again as they are so cheap!, and this recipe is so easy to do. Added red currant jelly to the sauce as I reduced it.

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• sjy

  19 October 2008

  sjy commented on this recipe

  Made this for a dinner party, absolutely delicious....the left overs were fab the next day too...definitely be making this again very soon. Simple to cook too

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• sjy

  19 October 2008

  sjy rated and commented on this recipe

  

  forgot to rate......5 star!!!!!

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• Roger Owen

  29 October 2008

  Roger Owen rated and commented on this recipe

  

  This is great for dinner parties. I cooked for 10 and had to use 2 casserole dishes which just managed to fit in the oven. If you have an old fashioned gas oven like mine it's a good idea to gently stir every now and then and move the casseroles to the other shelf and rotate 180 degrees otherwise the part nearest the flame can get burnt and the sauce dry up a little. I thought I'd have lots of meat left over - up my guests devoured the lot! However there was quite a bit of sauce left over and I used this for a beef stew - delicious!

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• Paul

  29 November 2008

  Paul rated and commented on this recipe

  

  Fabulous. My guests loved it. And there was enough sauce left over to freeze for the next leg of lamb.

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• Vicki Food

  11 December 2008

  Vicki Food rated and commented on this recipe

  

  I tried this recipe this evenng, but halved the quantities down to 2. Mistake! The sauce bubbled down to practically nothing, all sticky and blackened. Managed to salvage it with more red wine and a few dollops of cranberry sauce. Note: if doing less then 4, keep to the same quantities of sauce!!!!

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• schubun

  15 December 2008

  schubun rated and commented on this recipe

  

  I didn't give this 5 stars as although the lamb was delicious and melted off the bone, I thought the sauce was a little too sweet for my liking. Very easy to make but not quite to my taste.

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• Jon

  16 December 2008

  Jon commented on this recipe

  Absolutely fantastic taste. I've cooked this a number of times and it is so easy, yet so tasty. If you like lamb you will love this. The hardest part is to find casserole dishes big enough to fit the lamb shanks into.

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• claires0425

  09 January 2009

  claires0425 rated and commented on this recipe

  

  Very very tasty, I served it with spring onion mash

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• millerbird

  18 January 2009

  millerbird rated this recipe

  

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• wilko

  25 January 2009

  wilko rated and commented on this recipe

  

  This recipe is easy and ideal for entertaining as you can make it ahead. It looks very impressive and tastes great with garlic mash. The sauce has a real depth of flavour and the meat fell off the bone as expected.

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• Jess

  14 February 2009

  Jess rated and commented on this recipe

  

  The lamb tasted great but the sauce wouldn't thicken and tasted a little bitter. Would make again.

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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 min 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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