We had very nice lamb shanks for Sunday lunch today – recipe as follows (taken from the BBC Good Food website, and tweaked):
Lamb shanks (1 per person – the quantities below were for 4 people)
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
3 bay leaves
1 garlic bulb (this is due to the family being v.pro-garlic – the original recipe I looked at suggested 4 cloves)
2 tbsp plain flour
1 tbsp tomato puree
350ml white wine
500ml lamb stock
and an extra stock cube.
The original recipe also had the lamb cooked at 200C for c. 2 hours. As our oven is half broken (so we use just the grill/top oven, and the hob), we had to tweak that as well as we needed the oven to cook roast potato wedges for the meal…
- Put the olive oil into a stew pan, add the lamb shanks, cook at 200C for 10 mins
- Add chopped carrot and onion, cook for a further 10 mins
- Add the garlic, rosemary and bay leaves, cook for a further 3-5 mins
- Remove lamb from the pan, set aside, transfer pan to hob
- Add white wine, lamb stock (could probably use both cubes at this point – i used one, and then put one in later on), flour (remember to mix in well) and tomato puree (n.b. this amount does make it quite tomato-ey – I may cut back slightly in future.
- Simmer for a while
- Add the lamb back, put lid on stew pot, continue to cook for c. 90-120 mins (the liquid should be simmering, rather than boiling – we cooked this at c. 3/4 (on a scale of 1-6) on the hob.
- Turn the shanks halfway through – this helps you to see when it is falling off the bone.
This was lovely – the lamb fell off the bone, and fell apart on our plates. We served with roast potato wedges, sweet potato mash, baby corn and mange tout. Followed by white chocolate and raspberry cheesecake ramekins.