Our first lamb recipe! And what better time could there be than spring. One of the greatest joys of the season is seeing new born lambs joyfully springing without a care in the world. Unfortunatly there joy turns in to our joy served up for Sunday lunch, but hey, thats life.
Anyway if you can get over the thought of eating those cute little creatures then this recipe is well worth a go. I have used lamb shank in this recipe. It is easily obtained from your local farmshop or butcher, the best is of course British! The shank is the bone and meat below the knee; the meat is beautifully tender, falling effortlessly off the bone after a low, slow braise in the oven. If you can’t get hold of shank then this recipe would work equally well with leg or sholder. Braising is one of my favourite methods of cooking, not only because it is so easy, but because it tenderises the meat to melt in the mouth perfection. I have used a combination of Red Wine and beef stock, after a long stint in the oven this simmers down to create a deliciously intense ‘jus’ (posh gravy). This recipe is bold with its flavours, but the lamb is able to hold its own. I would recommend serving this dish with creamy mashed potatoes and purple sprouting broccoli. Our butcher was very generous with the shanks, we were lucky to have some left over, which when topped with a little mashed potato and a quick bake, made for a tasty mid week Shepards pie for 2!
4 Lamb Shanks
500 ml Beef Stock
400 ml Red Wine
2 Red Onions – Sliced
4 Sprigs of Rosemary
4 Sprigs of Thyme
2 Tbsp Tomato Puree
2 Tbsp Plain Flour
1. Heat oil in a large heavy based pan.
2. Brown off the lamb shanks on all sides, then add in all of the ingredients.
3. Bring to the boil, season, lid on and place in the oven at 150 for 6 hours
4. Remove from the oven, season again and enjoy!