Slow-cooked lamb shanks with mash is the British Sunday treat when you want falling-off-the-bone lamb in rich red wine gravy. Brown Lamb Shanks X2, then braise low and slow until the meat yields. Shop Lamb for butcher lamb shanks ready for the casserole.
Ingredients
- 2 lamb shanks
- 1 onion, 2 carrots, 2 celery sticks, chopped; 3 garlic cloves
- 2 tbsp oil; 2 tbsp plain flour; 250ml red wine; 400ml lamb or beef stock
- 1 tbsp tomato puree; rosemary and thyme; salt and pepper
- 1kg potatoes; 50g butter; splash of milk for mash
- Greens to serve
Method
- Heat oven to 160°C fan (or use a slow cooker on low). Season and flour the shanks; brown in oil. Set aside.
- Softens veg and garlic, stir in puree, then wine and stock. Return shanks with herbs.
- Cover and braise 2½–3 hours until the meat is soft and nearly falling from the bone.
- Meanwhile make creamy mash. Lift shanks; reduce sauce if needed and season.
- Serve shanks on mash with gravy spooned over — slow-cooked lamb shanks with mash, proper British comfort.
Prefer a quicker grill? Lamb Chumps-Boneless 4x 325-350g cook like steaks. Browse Lamb Chops for chops and Barnsleys.