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Lamb shanks Lamb shanks

Lamb shanks

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A firm favourite with a modern twist 

Preparation: 10 mins  (plus 0 mins marination)
Cooking: 240 mins
  • 4 lamb shanks
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 leek, roughly chopped
  • 1 large carrot, peeled and chopped
  • 3 fresh bay leaves, torn
  • 6 fresh rosemary sprigs
  • 2 garlic cloves, crushed or finely chopped
  • 4 fresh thyme sprigs
  • 750ml beef stock
  • 450ml red wine

For the mash

  • 1 small swede, peeled and cut into chunks
  • 3 large carrots, peeled and roughly chopped
  • 2 large parsnips, peeled and roughly chopped
  • 25g butter
  • Salt and freshly milled pepper

To serve

  • 2 tablespoons freshly chopped parsley
  • 220g Tenderstem broccoli
  • Heat the oil in a large, wide heatproof pan with a tight fitting lid over medium heat.  Brown the lamb for 8-10 minutes all over. Season, and transfer to a large plate.
  • Add the onion, leek and carrot to the pan and cook for 8 minutes, stirring until golden. Add the bay leaves, rosemary, garlic and thyme.
  • Return the lamb shanks to the pan, add the stock, and red wine, increase the heat  and bring to a simmer. Cover and transfer to a preheated oven at 150oC, 130oC, Fan, Gas Mark 2 and cook for 4 hours, until the meat is tender.
  • For the mash, place the swede, carrots and parsnips in a large pan of water. Bring to the boil and cook for 20-25 minutes until tender. Drain and mash with the butter and season well.
  • Cook the broccoli in boiling water for a few minutes until tender.
  • When the lamb is cooked, remove to a plate and keep warm.
  • Use a slotted spoon to skim the surface of the liquid to remove any surface fat, then pour through a sieve. Discard the vegetables and herbs.
  • To serve, pile the mash onto four warm plates, top with lamb, spoon over sauce, garnish with the parsley and serve with the broccoli.

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