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How to make Slow-Roasted Lamb Shanks
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Ahh Lamb Shanks
I am a big fan of lamb shanks - when they are cooked well! If the meat is tender, and falling off the bone, a good shank is beautiful. Usually I like a traditional mined lamb shank or a nice rosemary gravy for it, but every now and again I find a recipe (or eat out in a restaurant) that has a different sauce or gravy for the shank (ornage blossom or cherry for instance). this recipe is not the traditional mint or rosemary - this is a rich red wine and currant gravy.
The recipe below is for 6 people so it would make a great meal for a dinner party or a whole family if you have older children. But I also think it would make the perfect cozy romantic meal in for 2 if you just adjust the ingredients accordingly. I mean they say the way to a mans heart is through his stomach and this is a great rich meaty dish that I'm sure he will love.
PLEASE NOTE: Before you start please be aware it is best that the lamb shanks are allowed to tenderize over night - see steps 1-3. So it cannot be made in one evening technically. It requires pre planning a little. But please dont let this put you off as it is a great recipe.
- 6 Lamb Shanks, fat trimmed off
- 1 Large Carrot, Peeled and chopped
- 1 Large Onion, chopped
- Cooking oil
- 2-3 cloves/1tsp Garlic Cloves/Lazy Garlic, peeled and crushed
- Small bunch Fresh Thyme
- Small bunch Fresh Rosemary
- 8 tbsp Red Current Jelly
- 750ml - 1 Bottle Red Wine, Merlot works well
- It is best to use a hob to oven large casserole dish if you have one, if not you will need a big cooking pot and a large casserole dish, plus a roasting dish. Heat a drizzle of oil on the hob and add the lamb shanks turning until they are starting to brown all over.
- Remove from the heat then add the carrots, onion, herbs and wine. The wine should just about cover the meat (it will probably take the whole bottle)
- Set aside to cool then place in the fridge to chill and tenderise. It is best left over night if you can. Or a good few hours if not.
- When ready to cook, preheat the oven to 160C or 325F. Place a lid on the casserole and place in the oven for 2-2.5 hours.
- During the last hour losen the lid a little so the sauce will start to thicken a bit. You may need to turn the oven down just a few degrees though so it doesn't start boiling up.
- Remove from the oven and move the shanks into a roasted tin. Add a few ladels of the sauce to keep it moist and return to the oven for 45-50 minutes to raost
- Whilst the meat is roasting strain the remaining liquid to separate the veg and herbs from the wine. Return the wine to the hob and heat until boiling. Leave it boil until it has reduced by half.
- Turn down the heat on the hob and stir in the red current jelly, until it has dissolved. Then add the reserved vegitables and herbs. Turn the heat down low so it is just kept warm whilst the meat finishes cooking
- When done, the meat should be tender and falling off the bone. Remove the shanks from the oven, serve with your choice of sides (mashed potatoe or rice works well) and top with the sauce.