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Lamb shank

Price range: £10.00 through £50.00

Lamb shank is a flavorful cut from the lower leg, typically braised for 2-3 hours at 150-160°C. A standard portion is 400-500grams per person.

Weight of 1 piece : approx. 500g

SKU: N/A Categories:,

Description

Ingredients:

  • 2 lamb shanks
  • 2 tablespoons (30 ml) olive oil
  • 1 onion, diced (about 150 g)
  • 2 carrots, diced (about 150 g)
  • 2 celery stalks, diced (about 150 g)
  • 4 cloves garlic, minced
  • 400 g canned tomatoes (whole or chopped)
  • 500 ml red wine
  • 500 ml beef or vegetable stock
  • 2 tablespoons tomato paste (30 g)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • Optional: 1 tablespoon honey (20 g) for added sweetness

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 160°C (320°F).
  2. Sear the Lamb:
    • In a large, heavy-based pot or Dutch oven, heat the olive oil over medium-high heat.
    • Season the lamb shanks with salt and pepper.
    • Sear them in the hot oil, browning each side for about 3-4 minutes until they develop a nice crust. Remove the shanks from the pot and set aside.
  3. Sauté the Vegetables:
    • In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
    • Add the minced garlic and cook for 1 more minute until fragrant.
  4. Build the Sauce:
    • Stir in the tomato paste, canned tomatoes, red wine, and stock.
    • Add the rosemary and thyme, and if desired, the honey.
    • Bring the mixture to a simmer and let it cook for about 5 minutes.
  5. Braise the Lamb:
    • Return the lamb shanks to the pot, ensuring they are submerged in the liquid. If necessary, add more stock or water to cover.
    • Cover the pot with a lid or foil and transfer it to the preheated oven.
  6. Cooking Time:
    • Let the lamb shanks braise in the oven for about 2.5 to 3 hours, or until the meat is tender and falls off the bone.
  7. Finish and Serve:
    • Once done, carefully remove the pot from the oven. Let it sit for a few minutes before serving.
    • Serve the lamb shanks with the braising liquid spooned over them. They pair wonderfully with mashed potatoes, polenta, or crusty bread to soak up the sauce.

Tips:

  • For added depth, you can include other herbs or spices like bay leaves or smoked paprika.
  • This dish tastes even better the next day, so consider making it ahead of time