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Slow Cooked Lamb Shank

cookeryskills's picture
Ingredients
  Lamb shanks 800 Gram
  Vegetable oil 2 Tablespoon
  Shallots 6 Medium, whole, peeled
  Button mushrooms 100 Gram, whole, wiped with a clean damp cloth
  Carrots 100 Gram, whole, washed and gently scrubbed, top and tail cut (Chantenay)
  Swede 100 Gram, washed, peeled and cut into large dice
  Turnip 100 Gram, washed, peeled and cut into large dice
  Celery 100 Gram, washed, stringy bits peeled and cut into large diamond shapes
  Tomato puree 1 Tablespoon
  Dry white wine 75 Milliliter
  Chicken stock 1 Liter
  Sea salt/Pepper 2 Tablespoon
  Watercress 1 Cup (16 tbs), washed and dried (for garnish)
  Fresh rosemary sprigs 2 Medium, washed and dried (for Bouquet garni)
  Fresh thyme sprigs 2 Medium, washed and dried (for Bouquet garni)
  Parsley stalks 8 Medium, washed and dried (for Bouquet garni)
  Bay leaves 2 Medium, washed and dried (for Bouquet garni)
Directions

GETTING READY
1. If you like, it is nice to try to shape the swede and turnip into small barrel shapes (‘turning’) about the same size as the carrots.
2. Tie together the sprigs of rosemary, thyme, bay leaves and parsley stalks to make a small bundle of fresh herbs in a bouquet garni.
3. Pre-heat the oven to 160°C (Gas Mark 3).

MAKING
4. Season the lamb shanks with a little salt and pepper.
5. Pour the oil into a heavy-based frying/sauté pan over a medium heat and place the lamb shanks.
6. Keep turning to get a nice even color in order to seal and color the lamb.
7. Remove from the pan and place into an ovenproof casserole dish with a lid.
8. Next, add all the vegetables to the sauté pan and sauté for about 5 minutes.
9. Stir in the tomato purée, add the wine and allow the wine to evaporate.
10. Next, pour in the stock, add the bundle of herb, bring to the boil, season to taste and ladle over the lamb shanks.
11. Place the lid on the ovenproof dish and put it in the pre-heated oven and allow to slowly braise for about 2½ hours.
12. Baste the lamb shanks from time to time and skim off any excess fat if necessary such that after about 2½ hours the lamb shanks are well cooked and just about falling off the bone.
13. Remove the lamb shanks from the oven and throw away the bundle of herbs as their job is done.
14. Carefully take out the lamb shanks and place them onto a dish, cover with foil and keep warm.
15. Strain the liquid through a fine strainer into a clean saucepan.
16. Put all the vegetables into another clean dish, cover and keep warm.
17. Place the saucepan of liquid onto the hob over a medium heat and allow to reduce by about a third to make the gravy.
18. If you wish to make it a little thicker, mix a little cornflour with a touch of cold water into a smooth paste and slowly add to the boiling gravy until you have the consistency you require.
19. Spoon a touch of the gravy into the bottom of warmed large bowls.
20. Next, spoon in some of the vegetables, neatly add the lamb shanks and spoon over a little more gravy.

SERVING
21. Garnish with a nice sprig or two of watercress and serve immediately with the lamb shanks.
22. Add a few small boiled Charlotte potatoes to complete the plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Lamb
Interest: 
Gourmet
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
150 Minutes
Ready In: 
190 Minutes
Servings: 
2

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