Slow cooked Lamb Shanks is a dish that welcomes the cooler weather and is food for the soul. The meat becomes tender and falls off the bone easily, the sauce coats the shank or the mashed potatoes generously so that you are able to enjoy all the goodness. The potato mash is a wonderful accompaniment to complete this hearty dish.
6 lamb shanks
1 Spanish onion (finely cut)
2 cloves of garlic (roughly chopped)
1 Leek (white part only sliced)
750 ml dry white wine (1 bottle)
2 medium carrots (cut into small cubes)
100 g Swiss Brown mushrooms (cut into small pieces)
1 red capsicum (cut into cubes)
plain flour for dusting
extra virgin olive oil
60 g unsalted butter
Fresh Herbs (marjoram, thyme & rosemary)
salt & freshly ground black pepper
5 medium washed potatoes (cut into cubes)
generous knob of butter
water for cooking
Preparation Time: 20 minutes (Approximately)
Cooking Time: 2 to 2 1/2 hours (Approximately)
Serves: 4 people (Generously)
You will need a large baking tray 39 cm x 27 cm approximately and 8 cm deep. Preheat the oven at 160°C for at least 15-20 minutes.
Method for Lamb Shanks
- Coat the lamb shanks in flour, dust off any excess and place aside.
- Over medium to high heat place a generous amount of olive oil into a large frying pan.
- Once the pan is hot add the coated shanks.
- Brown the shanks on all sides.
- Once you have browned all the shanks place them in the baking tray and set aside.
- Add the onion and leeks to the pan, butter and sauté until translucent. Add the garlic and cook for a further 3 minutes.
- To the pan add the carrots, mushrooms and capsicum and cook while stirring for a further 5 minutes.
- Add the white wine, season with salt and pepper.
- Stir well to combine.
- Pour the liquid over the meat and scatter the fresh herbs over the top.
- Cover with foil and place in the oven for at least 2 to 2 1/2 hours checking the cooking process occasionally and turning the meat over gently.
- In the last 30 minutes remove the foil and allow the sauce to reduce and thicken. Check the shanks regularly to ensure that the sauce doesn’t reduce too much.
Method for Mash Potatoes
- To a medium size pot add the potatoes, salt and cover with a generous amount of water. Ensure that they are well submerged.
- Cook over medium to high heat.
- When the potatoes start to boil reduce the heat and cook until soft.
- Remove from the heat, drain the liquid, add the butter, milk and mash to your liking and consistency.
- Serve the shanks with the mash and a generous coating of sauce.
- Stock can be added to the shanks rather than a wine. You may even add half wine half stock for a lighter flavour.
- Check your oven temperature as some ovens need to be at a higher temperature to cook.
- A polenta mash can also accompany this dish.