Mains
British
BritishLamb Shank
Slow-braised lamb shanks that fall off the bone, shown three ways. The tiers climb from a simple stock-and-veg braise to a red-wine and rosemary version, then a chef-level rendition with a rich port jus and creamy mash.
Gluten-free
Nut-free
Budget version
Lamb shanks braised low with stock, root veg and dried herbs.
Per serving£3.75
Total cost£7.50
Time3 hr 15 min
Ingredients for 2
- 2 lamb shanks
- 1 onion , roughly chopped
- 2 carrots , chunked
- 2 cloves garlic , bashed
- 1 lamb or beef stock cube , in 600ml hot water
- 1 tbsp tomato purée
- 1 tsp dried mixed herbs
- 2 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oven to 150C fan. Season the shanks and brown them all over in the oil in a casserole, then lift out.
- Fry the onion, carrot and garlic for a few minutes, then stir in the tomato purée and dried herbs.
- Return the shanks, pour in the stock, bring to a simmer, then cover and braise in the oven for 2 hours 45 minutes until the meat is falling off the bone.
- Lift out the shanks and keep warm. Simmer the cooking liquid on the hob until reduced to a light gravy.
- Season the gravy, spoon over the shanks and serve.
Equipment
The three ways, side by side
Budget
Lamb shanks braised low with stock, root veg and dried herbs.
Better
Shanks braised in red wine with rosemary and a proper soffritto.
Ultimate
Slow-braised shanks with a port-and-redcurrant jus, anchovy depth and chive mash.
