Lamb Recipes

Slow-cooked lamb shanks recipe w/ buttered jersey royals

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Lamb shanks recipe are the perfect cut for slow cooking, simply braised with lots of lovely vegetables and served with buttered Jersey Royals. To me, lamb shanks exudes a strong late nineties/early noughties vibe when they were the epitome of sophistication, often gracing dinner party tables during those illustrious days, at least in my household. They marked a culinary renaissance, with Mediterranean flavours permeating our culture, championed by a shaggy haired, scooter riding fella called Jamie. That was then, though, and this is now. Lamb shanks, once a symbol of culinary chic, have now retreated to the humble surroundings of average country pubs and hotels, no longer in vogue. However, their deliciousness remains undeniable. In this beautifully simplistic setting, lamb shanks reclaim their status as a total treat, reminding us that culinary trends may come and go, but classic flavours endure.

Lamb shanks recipe are the perfect cut for slow cooking, simply braised with lots of lovely vegetables and served with buttered Jersey Royals.

Serves 2 hungry humans

Ingredients

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Directions

  1. Preheat your oven to 155°C
  2. Season the lamb shanks well with sea salt.
  3. Set a large casserole dish over a high heat and add a tablespoon of olive oil. Carefully add the lamb and brown on all sides.
  4. Remove the lamb and then add the vegetables and season with a little salt. Reduce the heat to medium and cook for 8-10 minutes, with a lid on, stirring regularly.
  5. Return the lamb to the pot and add the white wine, bring to a boil, and cook for 2-minutes. Then add chicken stock and return to the boil, then cover with a lid and place in the oven for 2½ to 3-hours.
  6. Check if the shanks are cooked by prodding the flesh with a small sharp knife. If the meat feels tender, and is coming away from the bone, then they are cooked. Leave the casserole to sit whilst you cook the potatoes.
  7. Place the potatoes in a pot and cover with cold water. Season well with salt and set over a high heat. Bring to a rolling simmer and cook for 10 to 12 minutes, or until the potatoes are tender to touch, when poked with a small sharp knife.
  8. Drain in a colander and then melt the butter in the pan. Toss the potatoes in the butter and stir through the wild garlic, or mint. Season with salt if necessary.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.