Lamb Shanks

Slow Simmered Lamb Shanks

60ml olive oil
4 lamb shanks, trimmed French style
2 cloves garlic, sliced
1 medium onion, cut into chunks
200gm Swede, cut into chunks
1 bunch baby carrots whole
200gm new potatoes, halved
500ml red wine
350 ml beef stock
400gm tin chopped tomatoes
4 sprigs rosemary
4 sprigs marjoram
6 black peppercorns
Freshly ground pepper and sea salt

Heat oil in a large heavy based saucepan, then brown the lamb shanks well in the hot oil. Remove from pan and add garlic, onion, swede, carrots and potatoes and cook for 5 mins until the vegetables are starting to turn golden. Return the lamb shanks to the pan and add wine, beef stock, herbs and peppercorns.
Bring to the boil, and then simmer for 30-45 mins until shanks are tender (depending on thickness). Season with S&P
Serve with polenta squares
Serves 4

*red wine should ideally be a merlot blend

Lamb Shanks Middle Eastern

8 lamb shanks, trimmed French style approx 200gm each
2 large onions, peeled and quartered or 8 small pickling onions left whole
4 cloves garlic, sliced
1 tblspn freshly grated ginger
2 tspns turmeric
2 tspns cumin
2 tspns ground coriander
1 tspn cinnamon
2 large carrots peeled and diced
3 stalks celery
½ cup red wine
250 ml beef stock
425gm tin Italian chopped tomatoes
4 sprigs rosemary
16 baby potatoes
Freshly ground pepper and sea salt

Preheat oven to 220 C. Place onions in base of a large baking dish. Place lamb shanks on top and put in hot oven and roast 15 mins. Add garlic and ginger, turmeric, coriander cinnamon cumin and S&P on top and return to oven for 15 mins. Add carrots and celery turn shanks over and roast further 5 mins.
Pour off any fat from pan. Pour over wine stock and tomatoes and stud rosemary and potatoes around shanks. Cover pan with foils and reduce heat. Cook further 60mins. Remove foil and return to oven further 15 mins. Turn browned shanks over and golden potatoes and return to oven for further 15mins

Lamb Shanks (The Quick Way)

Brown the lamb shanks in oil and place all the ingredients in the baking dish, cover and slow cook in oven for several hours.

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