LAMB SHANK RECIPES | BBC GOOD FOOD
Provided by: Good Food team
|Lamb shank recipes|
BRAISED LAMB SHANKS – LAMB SHANKS RECIPE
Provided by: GOODHOUSEKEEPING.COM
Categories: dinner party,Easter,Mother’s Day,dinner,meat
Total time: 2 hours 45 minutes
Prep time: 25 minutes
Cook time: 2 hours 20 minutes
|2 tbsp. olive oil|
|8 lamb shanks|
|1 onion, roughly chopped|
|5 tbsp. plain flour|
|4 garlic cloves, bashed (leave skins on)|
|4 fresh rosemary sprigs|
|3 tbsp. tomato purée|
|450 mL (¾ pint) red wine|
|1 L (2½ pint) chicken stock (not too strong)|
- Heat the oil over medium-high heat in a large ovenproof pan that will hold all the shanks, or a large sturdy roasting tin. Brown the lamb shanks well all over (do this in batches). Set aside.
- Add onion to the empty pan/tin, lower heat and gently fry for 10min (add a splash of water if the onions are sticking). Stir in the flour, garlic, rosemary and tomato purée and cook, stirring, for 30sec. Gradually stir in the wine followed by the stock.
- Preheat oven to 180°C (160°C fan) mark 4. Return the shanks to the pan/tin, arranging them so they are as covered as possible with the liquid. Bring to boil, then cover with a lid or tightly with foil and transfer to the oven. Cook for 1½-1¾hr or until lamb is tender (and is pulling off the bone).
- When cooked, transfer lamb shanks to a large serving dish and cover well with a few layers of foil to keep warm. Put the pan/tin back over high hob heat. Bubble for 20min or until liquid is fairly thickened and glossy. Strain.
Calories 573 calories