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
Ultimate version
Slow-braised shanks with a port-and-redcurrant jus, anchovy depth and chive mash.
Per serving£11.00
Total cost£22.00
Time4 hr 5 min
Ingredients for 2
- 2 free-range lamb shanks
- flaky sea salt and black pepper , to taste
- Braise
- 1 onion , diced
- 2 carrots , diced
- 2 celery sticks , diced
- 4 cloves garlic , crushed
- 2 anchovy fillets , for depth
- 3 thyme sprigs
- Jus
- 150 ml ruby port
- 250 ml dry red wine
- 500 ml fresh lamb stock
- 2 tbsp redcurrant jelly
- Mash
- 800 g Maris Piper potatoes , for mash
- 100 ml double cream , warmed
- 60 g cold unsalted butter , cubed
- 1 tbsp fresh chives , snipped
Method
- Heat the oven to 140C fan. Season and brown the shanks deeply in oil in a heavy casserole, then set aside. Sweat the diced veg, garlic and anchovies until soft and jammy.
- Pour in the port and red wine, reduce by half, then add the stock, redcurrant jelly and thyme. Return the shanks, cover and braise for 3 hours 30 minutes until the meat yields completely.
- Lift the shanks out and keep warm. Strain the braising liquid, skim the fat, then reduce hard on the hob to a glossy, spoon-coating jus and adjust the seasoning.
- For the mash, boil the potatoes, drain and steam-dry, then pass through a ricer. Beat in the warm cream, cold butter and chives until silky and season.
- Glaze the shanks by spooning the reducing jus over them in the pan so they take on a shine.
- Pile the chive mash onto warm plates, sit a glazed shank alongside and pour over the port jus.
Equipment
- heavy casserole
- potato ricer
- fine sieve
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.
