Classic Mary Berry Lamb Shank Recipes
BRAISED LAMB SHANKS
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
- Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
- Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
- Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium
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