Serving Hertfordshire since 1955

Website by Creative Star

To place an order please call: 01920 463 240

Braised Lamb Shank in Gravy

• 4 ea. lamb shanks, bone cut by
your butcher
• 1 tin peeled tomatoes
• 6 cloves garlic, peeled
• 1 large onion, peeled and chopped
• 1 large carrot, washed and roughly
• 1 cup good quality red wine
• 4 ea. bay leaves
• ½ tsp dried oregano
1. Wash the shanks under cool running water to get rid of any bone scraps and drain.
2. Put the olive oil in a heavy oven-proof casserole dish (cast iron is best) big enough to hold the shanks and all the ingredients including the stock. Heat on the stove, then gently fry the onions, garlic and carrots in the oil until they soften.
3. Chop the tinned tomatoes roughly, saving all the juices. Add all of this to the pan, sit the shanks in and add the rest of the ingredients. Use enough stock (or water) to just barely cover the lamb shanks.
4. Put the pan, without a cover, into a pre-heated oven at 160 degrees Celsius. Braise for about 2 hours, checking it every 30 minutes or so. Some of the liquid will boil away. Turn the shanks over each time you check them and top up the liquid just enough to keep them half covered.
5. When the meat is starting to fall off the bone, they’re done. Lift them out of the liquid with a pair of tongs and put them in a serving dish and keep warm. Pour the cooking liquid through a sieve and press with a wooden spoon to get all the juices out. You can use a gravy spoon to skim off and discard some of the fat. If the liquid is too thin for a gravy, just put it in a pan on the stovetop and boil it down to reduce to a nice consistency. Pour the strained liquid over the lamb shanks and serve.
Serving suggestion:
These are great with roast or mashed potatoes, roast pumpkin or parsnips, boiled brussel sprouts, broccoli or buttered green peas
Braised Lamb hank in Gravy
• ½ tsp dried thyme
• 2 tsp salt
• 1 tsp crushed black pepper
• 2-3 litres beef stock or water
• 2 tsp olive oil
GS Pickett Logo

“Simply the best quality with great service and beautiful food. Many thanks.”

Paul Healy