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Braised lamb shanks

Braised lamb shanks

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Rating: 5 out of 5.82 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Make up to 2 days ahead
  • More effort
  • Serves 8

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

  • Freezable (Freeze for up to one month)
Nutrition: per serving
HighlightNutrientUnit
kcal295
fat18g
saturates8g
carbs5g
sugars2g
fibre0g
protein25g
low insalt0.41g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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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Recipe from Good Food magazine, October 2006

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Rating: 5 out of 5.82 ratings
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