
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Nutrition and extra info
- Freeze for up to one month
Nutrition: per serving
- kcal295
- fat18g
- saturates8g
- carbs5g
- sugars2g
- fibre0g
- protein25g
- salt0.41g
Ingredients
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 lamb shanks
Lamb
laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 onion, roughly chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, roughly chopped
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- few sprigs fresh rosemary
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 fresh bay leaves
- 4 garlic cloves, left whole
Garlic
gar-likPart of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 tbsp plain flour
Flour
fl-ow-erFlour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 tbsp tomato purée
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 350ml white wine
- 500ml lamb or chicken stock
Method
Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
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