Lamb - Slow Cooked Lamb Shanks
Slow Roasted Lamb Shanks with Roasted Root Vegetables
Lamb Shank Stew



Lamb - Slow Cooked Lamb Shanks

This is pure comfort food
Serves 6

6 lamb shanks
plain flour for dusting
sea salt and freshly ground black pepper
2 tablespoons olive oil
4 red onions , finely sliced
a handful of hopped rosemary
4 cloves of garlic, chopped
175 ml (6 fl oz) balsamic vinegar
300 ml (10 fl oz) Marsala or red wine


Pre heat oven to 150C, 300F, Gas mark 2, alternatively you can cook it on
the hob.
Dust the shanks in the flour seasoned with salt and pepper.
In good heavy casserole with a lid, or a heavy frying pan with a lid, heat
the oil and brown the shanks on all sides then remove.
Lower the heat, add the onions and cook for about 10 minutes until soft
and
light brown. Add the rosemary and garlic and cook for another couple of
minutes.
Raise the heat, add the balsamic vinegar and Marsala and reduce for a
couple
of minutes.
Return the shanks to the pan, reduce the heat and cover with a piece of
moistened grease-proof paper and the lid. Cook in the oven for about 2-2.5
hours , or alternatively on a low heat on the hob.
Check shanks from time to time, basting with the juices. If the casserole
looks too dry, add more Marsala.

Serve whole with the cooking juices.
Great served with herby mashed potatoes, peas, carrots and broccoli.




Slow Roasted Lamb Shanks with Roasted Root Vegetables

6 Lamb shanks, about 14 ounces each
salt and pepper to taste
1 onion
1 large turnip
1 carrot
2 celery ribs
1 whole head of garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley sprigs

1 bottle dry white wine
1 quart water, chicken broth or lamb shank
Roasted Root Vegetables (see recipe)
Chopped parsley for garnish (optional)

Preheat the oven to 475ºF. Rub the shanks with salt and pepper, then place
them meaty-side up in a roasting pan. Roast for 25 minutes, or until
nicely
browned. Remove from oven.
Reduce oven temperature to 250ºF.
Heat the olive oil in a large saute pan over medium-high heat. Add the
vegetables and garlic and saute, stirring occasionally, for 15 minutes, or
until the vegetables soften, then caramelize.
Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns,
bay leaf and parsley. Increase the heat to high, add the wine and deglaze
the pan, scraping up all the browned bits from the bottom of the pan. Boil
until the liquid has reduced by one-third.

Pour over the lamb, spreading the vegetables over, but not completely
covering, the shanks. Add enough of the water, chicken broth or lamb stock
to almost cover the meat. Cover the pan with aluminum foil and roast for 7
hours, basting with the pan juices every hour or so, and adding liquid as
needed.
Remove the foil during the last 30 minutes of cooking.
At this point, the lamb should be fork-tender and falling off the bone.
Remove the shanks from the pan and let cool to room temperature.
Strain the braising liquid and skim off the fat.
When ready to serve, slowly reheat the shanks in the braising liquid.
To serve, portion the roasted root vegetables onto serving plates, center
a
lamb shank on each plate and spoon a little of the braising liquid over
the
top. Garnish with parsley, if desired.



Lamb Shank Stew
(From Nigella Lawson)

6 Tbsp ground nut or vegetable oil
8 Lamb shanks
2 onions
4 cloves of garlic
sprinkling of salt
1 Tbsp turmeric
1 tsp ground ginger
1 dried red chilli pepper, crumbled, or quarter tsp dried chilli flakes *
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
black pepper
3 Tbsp honey
1 Tbsp soy sauce
3 Tbsp Marsala
6 Tbsp red lentils
3 Tbsp chopped pistachios, chopped blanched almonds or a mixture of both

Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan
and
warm over medium heat. Brown the lamb shanks, in batches, in the pan and
then remove to a roasting tin or whatever else you've got to hand to sit
them in.
Peel the onions and garlic and process in a food processor or chop them
finely by hand. Add the remaining oil to the pan, and fry the onion-garlic
mush until soft, sprinkling salt over to stop it catching.
Stir in the turmeric, ground ginger, chilli, cinnamon and nutmeg, and
season
with some freshly ground pepper. Stir again, adding the honey, soy sauce
and
Marsala. Put the shanks back in the pan, add cold water almost to cover,
bring to the boil then put a lid on the pan, lower the heat and simmer
gently for 1 to 1 and a half hours or until the meat is tender.
Add the red lentils and cook for about 20 minutes longer without a lid,
until the lentils have softened into the sauce, and the juices have
reduced
and thickened slightly. Check for seasoning.
Toast the nuts by heating them for a few minutes in a dry frying pan, and
sprinkle onto the lamb as you serve it.



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