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
Contains alcohol
Better version
Shanks braised in red wine with rosemary and a proper soffritto.
Per serving£6.50
Total cost£13.00
Time3 hr 35 min
Ingredients for 2
- 2 lamb shanks
- 250 ml dry red wine
- 400 ml fresh lamb stock
- 200 g chopped tomatoes
- 2 rosemary sprigs
- 2 tbsp olive oil
- salt and pepper , to taste
- Soffritto
- 1 onion , diced
- 2 carrots , diced
- 2 celery sticks , diced
- 3 cloves garlic , crushed
Method
- Heat the oven to 150C fan. Brown the seasoned shanks well in the oil in a casserole, then set aside.
- Soften the diced onion, carrot, celery and garlic in the same pan for 10 minutes until sweet.
- Pour in the red wine and let it bubble and reduce by half, scraping up the base, then add the tomatoes, stock and rosemary.
- Return the shanks, cover and braise in the oven for 3 hours, turning once, until meltingly tender.
- Lift out the shanks, then simmer the sauce on the hob until thickened and glossy.
- Check the seasoning and serve the shanks coated in the rich red-wine sauce.
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.
