Braised lamb shanks with crushed herb potatoes

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olive magazine

48 ratings

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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 61-67

• lemoore

  02 September 2009

  lemoore rated and commented on this recipe

  

  This was amazingly easy - preparation was more like 10 minutes! The meat was lovely and tender. However, I found the sauce very, very rich and a bit overwhelming - hence the 3 star rating. If you don't like very rich sauces it might be worth watering the wine down a little.

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• DEMELZA RICHARDS

  09 September 2009

  DEMELZA RICHARDS rated and commented on this recipe

  

  Delicious! Very easy to prepare I served it with plain mash potato and it was gret and im not realy a fan of lamb. I agreed with the person above thinking it was a bit on the sweet side but once served with veg etc it was perfect highly reccomend.

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• Jan

  07 October 2009

  Jan rated and commented on this recipe

  

  What a fantastic recipe! Will be cooking this again soon. I followed the recipe to the letter and it was perfect.

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• tombiblack

  11 October 2009

  tombiblack commented on this recipe

  i would like it smelt amazing and tasted great

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• loopylady

  25 October 2009

  loopylady rated and commented on this recipe

  

  Beautifully rich and tender meat that melted in the mouth. Great that I could prepare it in advance and just leave it to cook, filling the house with a lovely aroma. Although I followed the quantities in the recipe, I ended up with far too much sauce, so I've frozen it to serve with lamb chops in the future.

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• Tracy

  26 October 2009

  Tracy rated and commented on this recipe

  

  Sauce was far too sweet and although the taste of the lamb was OK I've had far better braised lamb shanks than this.

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• sofamum

  26 October 2009

  sofamum rated and commented on this recipe

  

  Made this for a dinner party a few months back and they are still talking about it! Look's really impressive and tastes amazing served with mash & fine green beans. Really easy to make as well. Perfect!

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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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