Lamb shanks
By: Antony Worrall Thompson From: Worrall Thompson
- Prep time:
- 15 mins
- Cook time:
- 2 hrs 30 mins
- Serves:
- 4
Antony Worrall Thompson gives lamb shanks a lift with long, slow cooking and a generous amount of red wine!
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Ingredients
- 4 lamb shanks
- Olive oil, for braising (to fill casserole about 1cm deep)
- 1 leek, roughly chopped
- 2 sticks Celery
- 2 Carrots, roughly chopped
- 2 Onions, roughly chopped
- 1 head Garlic, broken up into cloves (unpeeled)
- 1 Bay leaves
- 1 sprig Thyme
- 1 sprig Rosemary
- 375ml Red wine
- 600ml chicken stock
Method
1. Take a casserole (or any oven-proof dish) and place on the hob over a high heat, pour in the olive oil and when hot, add the lamb shanks, turning occasionally until brown.2. Once nicely browned, remove the lamb from the pot and tip in the chopped leek, celery, carrot, onion and garlic cloves. Stir them all together and add the bay leaf, thyme and rosemary. These ingredients will all add flavour to the dish but won't be served at the end.
3. Once the vegetables are lightly browned, place the lamb back into the pot, allowing it to rest on top of the vegetables.
4. Pour in the red wine and chicken stock, and bring to the boil.
5. Cover the pot with a lid or kitchen foil, and place in a 150oC/gas 2 oven to braise for 2 hours 30 minutes or up to 5 hours depending on the amount of lamb you use. Serve the lamb shanks with the cooking juices poured over the top.
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Latest Comment
View all comments (8)Actually it is usual to discard all the pot vegetables and herbs before serving braised lamb shanks with mashed potatoes and seasonal vegetables!
Great recipe. Watch all the recipes being cooked and the write-ups dont match. Someone needs a lesson in writing not cooking
Even the most basic of people who enjoy cooking should realise that of course you don't throw away the vegetables, you throw away the herbs in this dish. It's not ill worded at all, just a lack of common sense in the reader maybe..
Agree. First time I did it , i thought not throwing veg away, and was lovely!Now , re-reading it, it just means chuck out the sprigs of herbs! I mixed in another recipe and put in a jar of redcurrant jelly into the sauce at the end! Even better!
Agree - keep the veg and eat it. I think the recipe is badly worded and intends to say that the herbs are removed at the end, which they should be
I made this for my 82 year old father in law. He loved it as its so tender
Brilliant recipe - dead easy, but why throw the flavouring veg away - we eat the lot!!
fIRST CLASS AND SIMPLE TOO!!1