One Pot Lamb Shanks

Serves 2

Ingredients

  • 2 Lamb Shanks
  • 1 Medium Yellow Onion Finely Diced
  • 1 Large Carrot Finely Diced
  • 2 Garlic Cloves Minced
  • 2 TBSP Tomato Puree
  • 500ML Beef Stock
  • Around 1 TBSP Chopped Fresh Chives
  • 1 Bay Leaf
  • 2 Sprigs Rosemary
  • Around 1/2 TBSP Fresh Thyme
  • 2 TBSP Red Wine (Optional)
  • Salt and Pepper to season
  • 2 TBSP Cooking Oil

Preparation Time – 20 Minutes

Cooking Time – 2 Hours 30 Minutes

 

Now that Autumn is finally here one pot meals are becoming a regular thing when it comes to dinner time. The warm, dark, cosy evenings of Autumn are something I look forward to all summer and one pot meals are perfect for them.

I have cooked lamb many times over the years, but when I thought about ut I realised this is the first time I have ever cooked lamb shanks. I have cooked lamb joints, chops, shoulders, but never individual lamb shanks and I am so happy with the way they turned out.

For this recipe you will need a casserole dish preferably a hob to oven one as then you do not have to transfer the ingredients from pan to pan but if you have a ceramic casserole dish you will also need a large frying pan.

First season the lamb with salt and pepper. Then heat the oil in a pan/steel casserole dish and cook the lamb shanks on each side for around 5 minutes each side to slightly brown.

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Once browned, remove the shanks from the pan and leave to one side. Now add the onion, carrot and garlic to the pan and cook for around 15 minutes until soft.20180930_134631.jpg

Add the tomato puree and wine (if using) and stir to combine with the carrot, onion and garlic. If you have done this in a frying pan transfer the contents to your casserole dish, add the bay leaf, thyme, rosemary and chives.

 

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Add the beef stock and stir.

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Add the lamb shanks back to the pot and put the lid on and cook for 2 -2.5 hours.

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Remove the bay leaf and the rosemary twigs from the pot and serve immediately using the remaining sauce as a gravy. I served mine with carrot and swede mash, kale, roast potatoes and roasted parsnips

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