Lamb Shanks

These lamb shanks are all about low effort and big reward. Slow cooked to perfection, rich in flavour and ideal for those nights when you want something hearty that feels a little special.

Ingredients:

• 2 lamb shanks
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, chopped
• 2 tbsp tomato paste
• 1 cup red wine (or beef stock if avoiding alcohol)
• 1.5 cups beef stock
• 2-3 bay leaves
• 1 tsp rosemary (dried or a few sprigs fresh)
• 1 tsp thyme
• 400g potatoes (about 2 medium-large), peeled & chopped
• 2 tbsp butter
• 2–3 tbsp milk or cream
• Salt & pepper to taste
• 1 tsp corn flour
• 1 cup frozen peas
   

 Method:

1. Season lamb shanks with salt and pepper, then brown on all sides in a large casserole dish. Remove and set aside.
    
2. In the same pot, add onion, carrot, and celery. Cook for 10 minutes until softened, add garlic. Stir in tomato paste and cook for another 1–2 minutes. Pour in red wine and simmer for 2 minutes, scraping the bottom of the pot to release any browned bits.
     
3. Add beef stock, rosemary, thyme, and the lamb shanks. Liquid should mostly cover the meat. Cover and simmer on low heat for a minimum of 3 hours until the lamb is tender and falling off the bone. Turn shanks halfway if needed.
     
4. In the last 20 mins while the lamb cooks, boil potatoes in salted water until tender. Drain, then mash with butter, milk, and a pinch of salt until smooth.
     
5. Cook frozen peas in boiling water or microwave for 2–3 minutes.
    
6. Once lamb is done, remove shanks from the pot. Strain the braising liquid into a small saucepan, discarding the solids. Bring to a simmer.
     
7. Mix cornflour and water to make a slurry. Stir into the strained sauce and simmer for 2–3 minutes until thickened.
    
8. Plate the mash, top with lamb shanks, pour over the rich sauce, and serve with peas on the side.