Blairmore Lamb Shanks

by Monique Baumann

This dish can be made the day before or in a batch if it is to be frozen
SERVINGS    
 
4
PREPARATION TIME
30 MINS
COOKING TIME
2-3 HOURS

Ingredients

  • 4 Lamb Shanks
  • 375-550ml Red Wine
  • 1 tsp Sugar
  • Oil
  • 1 medium Carrot (diced in 1cm cubes)
  • 1 stick Celery (diced in 1cm cubes)
  • 1 medium Onion (diced in 1cm cubes)
  • 2 Garlic cloves (halved)
  • 1 tbsp Tomato Puree
  • 2 sprigs Thyme
  • 1 sprigs Rosemary
  • 2 medium Bay Leaves
  • 4 Black Peppercorns
  • 4 White Peppercorns
  • 1lt hot Lamb Stock
  • Sufficient Flour to coat the Lamb plus 1 tsp

Blairmore Lamb Shanks

Instructions

Put the wine and sugar in a pan, bringing to the boil and then reducing by half, meanwhile season the Lamb Shanks and coat them in the flour. Brown the Shanks in a heavy, ovenproof casserole pan with a little oil and set aside.

Place the diced vegetables and garlic in the pan to brown adding 1 tsp of flour towards the end. Replace the Lamb, adding the tomato puree, herbs and spices, cover with the reduced wine and hot stock ensuring the liquid fills ⅔ of the pot. Bring to the boil on the hob then place in a preheated oven at 150ºC/300ºF/Gas 2, for a minimum of 2 hours.

When the meat is tender remove it from the oven and strain the cooking juices into a pan. On the hob, reduce this liquid to the desired consistency and adjust the seasoning.
This dish can be made the day before or in a batch if it is to be frozen, to warm up place in the oven for approximately 30 minutes.

Serve with mashed potatoes and broad beans

Purchase your ingredients...

  • Lamb Shanks

    A traditional cut of lamb that's perfect for braising
      
    2 SERVINGS

Rate this recipe

Blairmore Lamb Shanks
Overall Rating
  
5
superb
   5
The best casserole dish I have ever cooked. Could not improve it. Scrumptious.
By nettle - 14th Mar 2015
Excellent dish
   5
I cooked this dish for the full three hours and it was falling off the bone. The flavours were intense I will definitely be cooking this again.
By De - 18th Mar 2013

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