Lamb Shanks (Mother’s Day II)

Spoiling mum went further than just a little luncheon I’d haphazardly thrown together.


Oh yes, I was doing the full shabang.

Lamb shanks with a red wine gravy served on a bed of creamy mash.



And for my first ever full roast I’d say it was a pretty fair attempt!

The preparation is pretty easy too, sort it out after lunch and let the oven do the rest of the work till dinner!

To feed three I used:

3 lamb shanks, trimmed
4 tablespoons oil
3 tablespoons flour
1 leek, halved and cut into ½” pieces
2 stalks celery, roughly chopped
2 carrots, roughly chopped
2 medium onions (I used red onions), chopped
12 garlic cloves
1 bay leaf
1 sprig of thyme
1 sprig of rosmary
1 tsp whole black peppercorns
350ml red wine
600ml chicken stock

Preheat the oven to 150°c/gas mark 2


Heat the oil in a heavy metal roasting pan on the hob over a medium-high heat. Toss the shanks in the flour and shake off the excess, the bung in the pan.


Sear in the hot oil until well browned on all sides, then remove and set aside


Throw all the veg into the pan and cook until softened and lightly browned, stirring constantly, about 5 minutes.


Season with the bayleaf, thyme, rosmary and peppercorns


Pour in the red wine and chicken stock


(Feeding a small glass of the red wine to mum as you do so)

Increase the heat to high, and bring to a simmer


Season to taste with seasalt (and add more herbs if you feel it needs it), then place the lamb shanks on top of the veg


Cover the roasting pan tightly with heavy foil and pop into the oven. Bake gently until the meat is tender and falls easily off the bone, 2½-3 hours.

Make a creamy mash (I’m sure I don’t need to tell you how to do this) and some other veg, and serve



Easily one of the most homely, comforting meals ever.

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