Recipe: Red wine & rosemary lamb shanks


It turns out I have quite a backlog of posts sitting around that I just haven't had the time to publish, so I will try and bang them out quickly now. This particular post seems sensible to go out first as it is the most recent in memory, and chances are given a few more weeks the exact details will be escaping me.

It was Mother's Day here in the UK on Sunday, so as well as a cake (see a forthcoming post!) I also cooked up some lamb shanks. The advantage of lamb shanks is, like much of my repertoire, it is slow cooked, so pretty easy to throw together whilst also looking after children (which is obviously my main purpose on Mother's Day).



It's a pretty easy dish to make, tastes great and as usual we just need to let time do its work.


Ingredients

  • Two lamb shanks
  • Tomato puree
  • 1/2 red onion
  • 1 large carrot
  • 1 stick of celery
  • 1 leek
  • olive oil
  • 1 teaspoon ground rosemary (dried is fine)
  • ~100ml red wine
  • ~400ml stock - vegetable, lamb, whatever
  • 1 tablespoon flour

Method

Takes about 20minutes prep, then 2 1/2-3 hours cooking. 
Preheat fan over to 170 degrees centigrade
  1. Add some olive oil to a pan and brown the lamb shanks over a high heat, once browned remove the lamb and set aside in a casserole dish.
  2. Chop the carrots, leek and celery and add to the pan, adding more oil if needed - there will probably be bits of lamb stuck to the pan in places, de-glaze with oil and the spoon and mix through. Add a pinch of salt and cook over a medium heat until soft, probably 8 minutes or so (side note: this will smell awesome!)
  3. Add a heaped tablespoon of tomato puree and a teaspoon of the ground rosemary, cook for another few minutes
  4. Sprinkle over the tablespoon of flour and mix through
  5. Add the red wine and mix through, de-glazing the pan
  6. Add the stock, then pour vegetable & liquid mixture over the lamb shanks in the casserole dish
  7. Cover the casserole dish and cook in the over for about 2 1/2 hours - depending on the size of your shanks, but you should be able to tell when the shanks are tender and soft
  8. Serve - if the sauce is too runny, then remove the shanks and return the liquid & vegetables to the pan on the hob and reduce until appropriate thickness.



rob hinds Shambolically fumbling my way around the kitchen

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