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Slow roast lamb shanks (Serves 4)

May 29, 2017

Before mum and dad has us, their little treat every week was a lamb joint with a bottle of beer.  Growing up, lamb made a frequent appearance on a Sunday.  This year I really wanted to try lamb shanks using a similar recipe to what my parents did.  These beauties slow roast for 4 hours, and are so delicious on a bed of mash, with a side of the peas (See “Sides” for the recipe).

 

Ingredients for the lamb:

 

  • 4 x good quality lamb shanks

  • 1 large carrot (chopped)

  • 1 x large celery stalk (chopped)

  • 1 x large white onion (chopped into quarters)

  • 4 x garlic cloves

  • Sprig of Thyme, rosemary and bay leaf

  • 1 tsp of peppercorns

  • 1 tsp of caster sugar

  • 2 tbsp of balsamic

  • 400ml of red wine (I prefer a Rioja)

  • 1 litre of Vegetable stock

  • Salt & pepper to taste

Method:

  1. Preheat the oven to 160 / Gas mark 4)

  2. Place all the ingredients into a deep oven dish and stand the lamb shanks up so the bone is sticking up.  Alternatively lay them onto the rest of the ingredients, but remember to mix occasionally so all sides are cooked, but ensure they are fully covered in liquid to avoid burning

  3. Cover the oven dish for the first part of the cooking process

  4. Leave to cook slowly for 3.5 hours 

  5. Remove the cover of the oven dish and cook for a further 30 minutes

  6. When ready, let the lamb rest.  I normally place the lid of cover back onto the pot 

Ingredients for gravy:

  • 300ml of the juice taken from the cooked lamb

  • 1 tbsp of wholegrain mustard (optional)

  • 1 tsp of cornflour

Method:

  1. Place all ingredients into a pans and allow to simmer for 20 mins until thickened

Ingredients for the mash:

  • 600g of Maris Piper potato (or sweet potato)

  • 1 x clove of garlic

  • Sprig of parsley (finaly chopped)

  • 1 tbsp of butter

  • 4 tbsp of milk

  • 1 tbsp of wholegrain mustard

  • Salt and pepper to taste

Method:

  1. Chop the potato into sizeable chunks

  2. Place the potato in a pan of cold water and bring to the boil

  3. Cook as per cooking instructions (normally around 1 to 20 minutes)

  4. Drain and return the potato to the pan

  5. Add all the ingredients and mash

  6. Taste for seasoning

  7. Add 1 to 2 large spoons to a plate

  8. Lay the lamb shank on top

  9. Pour some of the lamb gravy on top and enjoy

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