Saturday, 26 March 2011

Braised Lamb Shank

Cooking lamb on the bone makes the meat so much more flavoursome - it must be the juices from the bone marrow infusing with the meat as it slow cooks, allowing it to literally fall off the bone! With this method of cooking you can make the most of the delicious juices and make a sumptuous gravy.

Top tip: The shank is usually the 'end' of the meat, but the difference in texture and taste between a butcher's cut to a pre-packed supermarket cut is worth the money!

Serves 2


Lamb Shanks - 2
Garlic - 3
Rosemary - 1 large handful
Red Currant Jelly - 4 tbsp
Olive Oil - 2 tbsp
Red Wine - 200 mls
Lamb Stock - 350 mls
Carrot - 1
Onion - 1
Leek - 1/2

1. Prepare the lamb shanks by making small slits evenly over the surface with a sharp pairing knife. Peel and thinly slice two of the garlic cloves, and divide the rosemary into small sprigs roughly three leaves each. Push a little garlic and rosemary into each slit in the lamb.

2. Peel and slice the onion, carrot and leek, and place in the bottom of a roasting tin. Crush the remaining garlic and place in the roasting tin with the left-over rosemary.

3. Pour in the red wine and lamb stock into the tin. Place the lamb shanks on top of the vegetables. Rub the olive oil over the skin of the lamb and season generously with salt and pepper.

4. Place in a pre-heated oven at 200 degrees Celsius for 15 minutes. Remove from the oven and spread the red currant jelly over the lamb using a pastry brush. Cover with kitchen foil and return to the oven for a further hour. Remove the foil for the last 10 minutes.

5. Allow the lamb to rest for at least 5 minutes, 10 ideally. The lamb should have shrunk away from the bone, and should fall off it easily.

Serve with my Leek & Broccoli Bake and pommes fondant. Use the juices to make a basic gravy.

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