Lamb shanks are a great value cut, perfect for a hearty winter warming dish.
We have gone for a traditional slow braise but feel free to experiment – maybe a Basque twist with some red peppers and sweet paprika.
- 4 x lamb shanks
- Seasoned flour
- Salt & black pepper
- 60g butter
- 1 x onion, finely diced
- 2 x carrot, diced
- 1 x celery stick, finely diced
- 2 x tbsp tomato purée
- 300ml red wine
- 400ml lamb stock
- 3 x garlic cloves, sliced
- 3 x sprigs of rosemary
- 2 x springs of thyme
- 1 x bay leaf
- Dust each shank with seasoned flour.
- Put a large casserole dish on the hob and add the olive oil on a moderate-high heat.
- Brown the shank in batches and set aside (add extra oil if needed).
- Melt half the butter in the pan and sweat the onions down for 5-6mins (until translucent).
- Add the carrots, celery, tomato puree, garlic and herbs and cook for another 3 mins. Season.
- Return the shanks to the dish, pour in the red wine and reduce by half.
- Add the stock, check the seasoning and pop in the oven for 2-2.5 hrs (180°C).
- Remove from the oven, set aside the shanks and reduce the liquid to a gravy thickness, whisk in the remaining butter and serve with winter veg.
The amount of stock reduction may vary so keen an eye on it and top up/reduce down accordingly.