Lamb Recipes, Recipes

Slow-cooked lamb shanks recipe w/ buttered jersey royals

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

Method

  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.

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