Irish lamb shanks
Irish lamb is one of the best in the world, having a great upbringing, natural food and suitable climate. This braised Irish lamb shank recipe is perfect, you can braise the shanks up to two days ahead. The recipe can also be stored in the fridge for up to two days.
- 2 tbsp Irish Rapeseed oil
- 8 lamb shanks ( One shank per person )
- 1 onion, chopped finely into small pieces
- 2 carrots, diced
- fresh rosemary
- garlic cloves left whole
- 2 tbsp plain flour
- 1 tbsp tomato purée
- White wine 300mls
- 500ml lamb or chicken stock
- Preheat the oven to 200C/fan 180C/gas 6. Pour the rapeseed oil in a large casserole dish or roasting tray. Next, put the pan over a hot cooker and brown the lamb.
- Next place lamb shanks in a separate dish. Add in all vegetables, add the herbs & garlic and cook for a while further. Stir in the 2 tbsp of plain flour and tomato purée. Then pour over the wine and stock.
- Place the lamb shanks back into the pan. Cover with a lid, bring to simmer and place in the oven for 90 – 120 minutes/ until tender. Once cooked sperate the lamb shanks from the dish and set aside.
- Place the pan back on the hot hob and allow the sauce to bubble for 10 – 15 minutes until its rich. Turn off hob, and add the sauce into a jug. The lamb and sauce can be stored in the fridge for two days.
- To serve, reheat the lamb in the sauce, adding a drop of water if the sauce is too thick.
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