Lamb Shanks

As with every slow cook, lamb Shanks are pretty much a set and forget meal. You can put this recipe together in about twenty minutes, whack it in the oven and walk away. The only downside is that you will be tortured with the wonderful smell for the next three and a half hours.
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Lamb Shanks
Votes: 1
Rating: 4
You:
Rate this recipe!
Course Main Dish
Prep Time 20 minutes
Cook Time 3 1/2 hours
Servings
people
Ingredients
For The Shanks
For The Gemolata
Course Main Dish
Prep Time 20 minutes
Cook Time 3 1/2 hours
Servings
people
Ingredients
For The Shanks
For The Gemolata
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. In a large frying pan, heat the vegetable oil on medium and brown the shanks by rotating them in the pan until they are golden (should only take about 10 minutes). Transfer them to a large casserole dish.
  2. In the same frying pan, sauté the onion and garlic on a low flame (you should have enough oil leftover from the shanks, If not add a little more), for about five minutes. Add the paprika and fry off for two minutes. Add the tomatoes, stock, herbs, salt and pepper and simmer for two minutes.
  3. Pour the sauce over the shanks and bake (with the lid on) for approximately 3½ hours at 170°, by which time the meat will be extremely soft, almost falling off the bone.
For The Gremolata
  1. Gremolata is a lovely condiment you can put together quickly if you have some fresh parsley available. A light sprinkle adds zest and helps to reduce the richness of the shank
  2. To make the gremolata, finely grate the rind of a small lemon (I use the second smallest holes on a box grater), leaving as much of the white pith behind as possible. Combine the rind with a handful of finely chopped fresh parsley and a very small garlic clove finely diced.
  3. To serve, gently lift out each shank, place it on a bed of mashed potato and pour over a ladle of the sauce.
Recipe Notes
  • When purchasing the shanks, look for the smaller ones as they are sometimes too long to fit in the casserole dish
  • Keep an eye on the liquid level during cooking and top up with a little water if it is reducing too much. The majority of the shanks should be submerged.
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