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Minted lamb shank in a bowl with potato and a glass of wine

Minted Lamb Shanks

  • Author: caroline
  • Total Time: 3 hours 15 minutes
  • Yield: 2 1x

Description

What is be better than tender, fall off the bone, minted lamb shanks in a rich gravy? Special enough to impress guests & easy enough for a family dinner.

The default recipe serves 2

Ingredients

Scale
  • 2 lamb shanks (around 400g / 14oz each)
  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, crushed or minced
  • 250ml / 1 cup red wine
  • 250ml / 1 cup chicken stock
  • 60ml / 1/4 cup mint sauce
  • 1 tbsp freshly chopped rosemary

Instructions

  1. Preheat the oven to 180C/350F and pat the lamb shanks dry with kitchen roll and season well. 
  2. Heat half the olive oil in a large dutch oven or a large saucepan over medium-high heat.
  3. Sear the lamb shanks as best you can until browned all over and then remove and set aside. 
  4. Add the remaining oil and add the onion. Cook for 5-6 minutes until softened and starting to highly brown and then add the garlic and cook for a further minute. 
  5. Add the red wine and simmer until reduced by half. 
  6. Pour in the stock, rosemary and mint sauce and stir everything together to combine. Season well.
  7. If you are using a dutch oven then return the lamb to the liquid. Alternatively, place the lamb in a deep baking dish and pour over the liquid. Cover with foil and place in the oven for 3 hours. 
  8. 30 minutes before the lamb is ready, remove the foil or lid and return to the oven. Keep the foil for the next step. 
  9. Remove the shanks and set them on a plate, covered with the foil. Strain the sauce into a saucepan through a mesh sieve, pressing with a wooden spoon to push through all the rich sauce. Skim the fat off the top, bring to a simmer and reduce until you have the consistency you want.
  10. Serve the lamb shanks with the sauce spooned over. 

Notes

  1. Brown the meat as well as you can as a deeper colour will give not only extra visual depth to the dish, but added flavour too! 
  2. If you don’t want to add alcohol then you can substitute the red wine for extra stock – ideally beef stock although any will work. 
  3. Fresh rosemary works best for this recipe but if you can only use dried then use just half the amount.
  4. The shanks are ready when you can easily pull the meat apart with two forks. If it’s still a little tough then simply cook it for a little longer. 
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Dinner
  • Method: Hob / Oven
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 760
  • Fat: 26g
  • Carbohydrates: 22g
  • Protein: 81g

Keywords: dinner, lamb, easy, slow cooked, braised, meat, indulgent

Find it online: https://feed-your-sole.com/minted-lamb-shanks/