Lamb shank with mash and gravy is the British pub-plate classic when you want fall-off-the-bone shanks in a rich red wine gravy over creamy mash. Braise Lamb Shanks Double Pack low and slow until the meat pulls from the bone. Shop Lamb for butcher lamb shanks and chops.
Ingredients
- 2 lamb shanks (double pack)
- 1 onion, 2 carrots, 2 celery sticks — chunked; 2 garlic cloves; 1 tbsp oil
- 1 tbsp tomato puree; 250ml red wine or extra stock; 400ml lamb or beef stock; 1 tsp rosemary or thyme; bay leaf; salt and pepper
- Mash potato and greens to serve
Method
- Heat oven to 160°C fan. Season shanks; brown in oil in a casserole. Lift out.
- Soften veg in the same pot; stir in puree. Deglaze with wine; add stock, herbs and bay. Return shanks; liquid should come halfway up.
- Cover and braise 2½–3 hours until meat is fork-tender. Uncover last 20 minutes to thicken if needed. Season gravy.
- Make mash. Serve a shank per person with gravy ladled over.
- Serve lamb shank with mash and gravy — proper British pub dinner.
Shorter cook time? Barnsley Lamb Chops 450-600g grill in minutes with mint. Browse Lamb Chops for more lamb chops.