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

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Results 41-60

• emy

  08 March 2009

  emy commented on this recipe

  A tasty and easy meal to cook. Definitely worth cooking.....

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• kate

  08 March 2009

  kate rated and commented on this recipe

  

  Really stuggled with this recipe... Cooked it the first time and the lamb just stuck to the bone, cooked again with different red wine and precisely the same thing happened again. The juices were lovely but just not sure where I went wrong with the lamb.

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• Tor

  25 March 2009

  Tor rated and commented on this recipe

  

  This recipe is proper sunday grub. I made this for my hubby who absolutly loves lamb and it went down a storm. The meat just fell off the bone and the sauce was lovely. I will make this again!

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• michellecchan

  29 March 2009

  michellecchan rated and commented on this recipe

  

  lovely sauce with the lamb will make again soon.

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• neednewideas

  04 April 2009

  neednewideas commented on this recipe

  Brilliant! the sauce is absolutely delicious and very easy to make.

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• dragonma5306

  14 April 2009

  dragonma5306 rated and commented on this recipe

  

  This was delicious and very easy to prepare. Recipe was easily halved and there was plenty of gravy & onions. Lamb was so tender and very tasty. I served mine with creamy mash & Savoy cabbage. Will definitely be making again!

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• Lacuna

  14 April 2009

  Lacuna rated and commented on this recipe

  

  First time I've ever made lamb and it went down a success! Made with mash and veggies and will definitely make it again.

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• Tylouca

  22 April 2009

  Tylouca commented on this recipe

  Minimal effort for maximum flavour. I don't eat Lamb but was assured by all was delicious. Made at 7.30am had to be at work by 9 easy to make clean up & eat. x

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• Debbie

  28 April 2009

  Debbie rated and commented on this recipe

  

  Delicious, I cooked for about an hour longer as dinner was delayed and it was fab. the gravy/sauce was lovely and rich and much nicer than an ordinary stock gravy. Will definitely be cooking again soon.

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• Angfen

  05 May 2009

  Angfen rated and commented on this recipe

  

  Simply fantastic... i cooked them for a dinner party and this dish turned out to be very practical as it can be cooked from before and then just reheated. Delicious!!!

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• LV20000

  19 May 2009

  LV20000 rated and commented on this recipe

  

  Really easy. Tasted great. Cooked the lamb for 3 hours though rather than 2 1/2

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• hannah

  29 May 2009

  hannah commented on this recipe

  if you halve the recipe do you need to reduce the cooking time or just keep it the same?

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• CarrieD

  14 June 2009

  CarrieD commented on this recipe

  An absolutely gorgeous meal, we mashed the herby potato and also had some green veg with it. Would definitely make it again, very little prep time needed and it's well worth the wait! Thanks.

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• Twinkles

  27 June 2009

  Twinkles commented on this recipe

  I did this in my slow cooker and added redcurrant jelly too. I browned the meat first and as the sauce/gravy was a little oily I mopped up the fat with a couple of slices of bread. Lovely tasty , tender meat. Everyone wanted the recipe !

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• ~Emma~

  29 June 2009

  ~Emma~ commented on this recipe

  Gorgeous! very very morish!!

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• Recipes

  18 July 2009

  Recipes rated and commented on this recipe

  

  My other half made this last night for a dinner party we were having. It was just fabulous. The meat just fell off the bone and the sauce was mouthwateringly good! I don't usually eat potatoes, but I made an exception in this case because they smelled soooo good... and I'm so glad I did! Try it, you won't be disappointed.

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• katieb

  29 July 2009

  katieb commented on this recipe

  This is a firm favourite in our house and I cook it at the slightest excuse! Always had positive comments and passed on the recipe to just about everyone who has tasted it. Find it is better cooked the day before and reheated, and have served it with the crushed potatoes as suggested but also with ordinary mash or sweek potato mash: all of them taste great. When (if!) we have sauce left over I freeze it and then use it to jazz up griddled lamb steaks - quick easy and very tasty mid week meal. It's worth keeping a bit of the sauce back for this.

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• mrsb85

  24 August 2009

  mrsb85 rated and commented on this recipe

  

  This was so easy and came out perfectly. The meat just fell off the bone and was so so tender. I gave it a 4 because the sauce was a bit sweet for us but I wonder if the would change depending on what wine you use? We ate the meat without too much sauce on and it tasted good.

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• JaneS

  24 August 2009

  JaneS rated and commented on this recipe

  

  This indeed was very easy. Did the preparation, put in the oven and went off to read a book for a couple of hours. The lamb was meltingly soft and very rich. The gravy was very vinegary and i added some red current jelly to take the edge off. I don't know whether next time I would either use red wine vinegar or actually some stock instead of the balsamic. I had to use gluten free flour to dust the lamb shanks and the gravy was quite thin despite reducing over a high heat. I will definitely try this again but modify to suit as I felt this was excellent value for money for something so good.

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• nkybayley

  29 August 2009

  nkybayley rated and commented on this recipe

  

  Very rich and delicious, I found that I didn't need a starter with it though as very filling, will definitely be making 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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