Lamb Shanks (Mother’s Day II)

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

9

Oh yes, I was doing the full shabang.

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

Perfecto.

13#

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

1

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.

2

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

3

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

5

Season with the bayleaf, thyme, rosmary and peppercorns

6

Pour in the red wine and chicken stock

7

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

Increase the heat to high, and bring to a simmer

8

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

9

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

11

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Easily one of the most homely, comforting meals ever.

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