Slow Braised Lamb Shanks

lamb-shanks-slow-cooker

This is definitely in my top 5 favourite recipes! This requires some love and a lot of cooking time. But it is totally worth it! I just can’t say enough about this recipe and how yummy it is. Its pretty fool proof too! Perfect for dinner parties or a Sunday Lunch Family Treat! Treat this one good… it’s special to me!

To prepare the lamb shanks

4 lamb shanks 

3 garlic cloves, sliced into 4 pieces

4 sprigs fresh rosemary, sliced into 3 pieces

4 anchovy fillets, sliced into 3

To cook the lamb shanks

3 tbsp olive oil

4 medium shallots, finely chopped

3 garlic cloves, finely sliced

300ml red wine

400g canned whole tomatoes

3 fresh tomatoes, roughly chopped

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 tbsp red wine vinegar

750ml beef stock

Salt and freshly ground black pepper

–       Preheat the oven to 140C

–       To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks. Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy.

–       To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.

–       Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic.

–       Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Add the red wine and bring to the boil. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, and red wine vinegar and return to the boil.

–       Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.

–       Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone.

–       To serve, remove the lamb shanks from the sauce and place onto four serving plates.  Blitz the sauce (in the pot) with a hand held blender. Or if you don’t have one, then you can put the sauce in a food processor and blitz for a few minutes until smooth. Put it back in the pan and a low heat and whisk the butter into the sauce and stir in the flatleaf parsley.

–       Taste to check the seasoning and add a little more salt and freshly ground black pepper if necessary.

–       Spoon the sauce over the lamb shanks and serve with mash potatoes. Drizzle over a little extra olive oil to finish.

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