Braised Lamb Shanks


Braised Lamb Shank

This is the perfect dinner party recipe to impress your guests, by creating a hearty meal without being confined to the kitchen all evening. Especially if like me you hate missing out on the conversation as you are chained to the cooker.

4 Large Lamb Shanks
1 Bottle of Red Wine
200ml of Beef or Lamb stock
1 Carrot – roughly chopped
1 Onion – roughly chopped
1 Stick of Celery – roughly chopped
1 Tablespoon of Vegetable Oil
2 Cloves of Garlic - chopped
1 Teaspoon of Rosemary
1 Tablespoon of Redcurrant Jelly

This recipe is quick to prepare but requires a long cooking time, which makes it the perfect dinner party dish when you want to spend time with your guests.

Heat the vegetable oil in a large stock pan with a good fitting lid. Season the shanks well with salt and pepper and add to the pan, browning them until they are sealed all over and have started to caramelize.

Next add the onion, carrot, celery and garlic followed by the whole bottle of red wine and 200ml of stock (beef or lamb). The shanks should be covered, but try and keep them stood upright with the bone just popping out of the liquid.

Add 1 teaspoon of rosemary and bring to the boil. Place a lid on the pan and reduce the heat so that the liquid is just bubbling.

After 3 hours remove the shanks from the liquid and place in a roasting tin and place covered with foil in a low oven.

Sieve the liquid to remove all the vegetables and garlic and return to the pan and bring to the boil.

Add 1 tablespoon of redcurrant jelly and stir. Keep boiling the liquid until it has reduced by 2/3rds, this should take about 10-15 minutes. The sauce should now be ready and should have thickened slightly. Check for seasoning and add more if required.

Remove the foil from the shanks and cook in the oven at gas mark 6/200C for 5 minutes which will give them a crusty outer while keeping the softness of the meat. Be careful when handling the cooked shanks as they will be delicate, so it is best to use a large slotted spoon to handle them.

Remove from the oven and allow to stand for 5 minutes.

Serve with creamy mashed potatoes and roasted root vegetables, before reheating your reduction for a minute and drizzling over the shanks.