Serves: 4

Preparation Time: 10 mins

Cooking Time: 127 mins

Slow Cooked Lamb Shanks

Slow Cooked Lamb Shanks

For the lamb:

  • 4 lamb shanks
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • 1 onion, cut into chunks
  • 300ml dry white wine
  • 400g can cherry tomatoes

For the potatoes:

  • 450g baby potatoes, scraped
  • 1 tbsp freshly chopped parsley
  • 25g butter
  • 300ml lamb stock
  • 2 tbsp very lazy garlic
  • 1 tsp dried mint
  • fresh thyme sprigs
  • 1 tsp corn flour
  • sea salt and freshly ground black pepper

Method:

  1. Preheat the oven to 170 C/325 F/ gas 3.
  2. Trim the lamb shanks of any excess fat and toss in the flour.
  3. Heat the oil in a large flameproof casserole and sear the lamb shanks, browning on all sides. Remove the shanks from the casserole.
  4. Fry the onions in the casserole and cook for five minutes. Pour in the wine and allow it to reduce for a few minutes.
  5. Add the cherry tomatoes, stock, Very Lazy Garlic, mint and half the thyme.
  6. Season well and bring to simmering point. Return the lamb to the casserole. Transfer the casserole to the oven.
  7. Cover and cook for 2 hours 30 minutes. Remove the casserole from the oven and stir in the remaining thyme.
  8. Mix the corn flour with enough water to form a paste. Stir into the casserole and return to the oven uncovered for a further 30 minutes.
  9. Meanwhile, boil the potatoes for 20 minutes or until soft.
  10. Drain and crush with a fork, folding in the parsley and butter.
  11. Serve the lamb with the juices and the crushed potatoes.

Recipe courtesy of Very Lazy.

Tagged in