Braised Lamb Shanks

Martin O’Dwyer Butcher, Tipperary
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  • 2tbsp olive oil
  • 8 Lamb shanks
  • 1 onion
  • 2 carrots
  • few sprigs rosemary
  • 3 fresh bay leaves
  • 4 garlic cloves left whole
  • 2 tbsp plain flour
  • 1 tbsp tomato puree
  • 350ml white wine
  • 500ml lamb or chicken stock

Great value and as each shank serves one person, planning is a piece of cake. Remember to cook well, until the lamb is tender and falling off the bone.

Step by Step Instructions

Step 1

Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.

Step 2

Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.

Step 3

Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.

Step 4

Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.