Slow Cooked Lamb Shank Recipe Video
Summary
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) |
Nutrition Facts
Serving size
Calories 1282 Calories from Fat 681
% Daily Value*
Total Fat 76 g116.7%
Saturated Fat 27 g134.8%
Trans Fat 0 g
Cholesterol 283 mg94.3%
Sodium 5934.6 mg247.3%
Total Carbohydrates 52 g17.4%
Dietary Fiber 6.1 g24.2%
Sugars 17.1 g
Protein 93 g186.2%
Vitamin A 213.9% Vitamin C 90.4%
Calcium 20.3% Iron 61.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
