Recipe: Slow Roast Lamb Shank
Slow Roast Lamb Shank in a Red Wine Sauce with Roasted Garlic Mash
This was a perfect start to a winter holiday with us this winter! Cooked long and slow, gently falling off the bone with a rich wine induced meat jus and tonnes of veggies. Deeeeelicious!
Serves: 4 people
4 x Lamb Shanks
2 x Carrots - diced
3 sticks Celery - diced
1L Mixed Chicken Stock Cube Broth
1/2 bottle Red Wine
1 sprig Fresh Rosemary
2 sprig Fresh Thyme
4 cloves Garlic - crushed / 4 heaped tsp frozen garlic
1 large Onion - diced
3 tbsp Milk
25 g Butter
1 bulb Garlic
6 large “Potage” Potatoes
Preheat the oven to 150°C/300°F/ Gas Mark 2.
Heat a large frying pan with a little oil.
Quickly brown off the lamb shanks until they are sealed all over and then transfer to the casserole dish. Lay they out, bottom down with bones pointing to the sky. Season them well with Salt & Pepper.
Brown off the chopped vegetables in the same pan with the herbs for a few minutes then deglaze the pan with some wine and pour these into the casserole on top of the lamb shanks also.
Pour in the red wine and the chicken stock on top of the lamb shanks. Make sure you cover most of the meat with juice. Then cover the entire casserole dish with a lid/foil seal.
Transfer to the oven and bake for 2 ½ - 3 hours until the meat is tender and well cooked through.
Remove the shanks from the liquid and then blend the sauce with a hand blender to get all the flavour out of the juice. Then sieve the sauce and bring it to the boil and reduce to intensify the flavour. Add a bit more wine if you need more liquid and S&P.
Skim the fat with a spoon if needed. You can use some old bread to soak up the last bits of surface oil.
Thicken the sauce with a butter/flour mix to make it super velvety. Cornflour also works well.
Serve the shanks drizzled with the reduced sauce.
Horizontally slice the bulb of garlic.
Place into some tin foil and drizzle with a little oil, seal the tin foil and place in the oven for approximately 45-55 minutes until the garlic has softened.
Peel the potatoes, place whole into a large saucepan of water and bring to the boil with plenty of salt. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened.
Strain the potatoes into a large colander and return to the saucepan with the butter and the milk. Squeeze the garlic out of the roasted bulbs into the potatoes also. Mash the potatoes until completely smooth. Add plenty of Salt and Pepper.
Maybe a rosemary branch and some fresh thyme.
Veggies: Steamed Greens & Carrots served in Bowls on the table. 1 between 4 people.