Braised lamb shanks
Make this easy, budget-friendly casserole for a comforting dinner. Braised lamb shanks are cooked slowly in a red wine sauce and served with crushed new potatoes.
- Serves: 4 persons
- 4large lamb shanks
- plain flour
- olive oil
- 2red onions, thinly sliced
- 2cloves garlic, crushed
- 100ml balsamic vinegar
- 500ml red wine, full bodied
- 2tbsp tomato purée
- a sprig rosemary
- 1kg new potatoes, peeled and cut into small chunks
- 2large sprigs thyme, leaves only
- 4large sprigs mint, chopped
Step 1Heat the oven to 150C/fan 130C/gas 2. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft, then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, wine, tomato purée, rosemary and season.
Step 2Cover, put in the oven and cook for 2 hours 30 minutes until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
Step 3Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy.