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Claire - Chef's Cookware

Lamb Shanks

1st January 2007 00:00

This suggested recipe is very much French influenced. I have not given quantities as these will depend on the number you are cooking for.

  • Lamb shanks
  • A good meat stock
  • Onion
  • Carrot
  • Celery
  • Turnip
  • Half bottle red wine (for the cooking, more to drink with the meal!)
  • Olive oil, salt, pepper

Clean and peel the vegetables.

Put a little oil in the bottom of a braising pan or stewpot - one with a lid and large enough to take all the shanks.

When the oil is hot introduce the lamb shanks and cook on a medium-high heat turning frequently until they are lightly browed all over. If space is tight in the pan then cook in two batches.

Remove the meat with a slotted spoon and set aside.

Put the cleaned and chopped vegetables into the pan, cook for a few minutes, tossing all the time and being careful not to over-brown the vegetables, then carefully pour in the red wine. Bring to the boil, then reduce the heat, cover, and simmer for 20 minutes.

Reintroduce the meat, pour in the stock, completely covering the shanks. Grind in some salt and pepper, bring back to the boil then put the pan into a slow oven. Cook for 2 - 3 hours or until the meat is completely tender.

Remove from the oven. Remove the meat carefully with a slotted spoon, cover, and when cool put into the fridge. Remove the vegetables.

If you want a dish with a rustic or farmhouse feel then cover the vegetables and cool before putting into the fridge. For a more sophisticated style, discard the vegetables - a lot of their flavour and gooness is already in the stock - or feed them to the dogs.

Cover the liquid and let it too cool. Remove the fat which has come to the surface and set with a spoon. Now put the pan on a high heat, bring to the boil and keep simmering rapidly to reduce the liquid down. It turns into a very rich sauce. Adjust the seasoning to taste. Now reintroduce the meat, the vegetables if you have kept them, and bring back to the boil. Serve as a hearty maincourse with potatoes, boiled root vegetables, and a good red wine.

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