This is hearty, bold and delicious winter meal. With a little tender love and care you can turn them into some of the most tender meat and with a rich red wine jus.
- 4x Lamb Shanks
- 1 Brown Onion
- 4 Carrots
- 2 Celery Storks
- Fresh Thyme
- Fresh Rosemary
- 1 Bay Leaf
- 3 Cloves of Garlic
- 1 bottle of Red Wine
- Chicken Stock
- 4 Knobs of Butter
- 4 Potatoes
- Fresh Chives
- 1/2 Cup Milk
Step 1: To Start Off We Want to Prep the Veg That Will Be Used to Add Flavor to the Lamb Shanks As They Braise.
Skin and roughly chop one onion.
Top and tail a couple of carrots, then roughly chop them.
Take one stork of celery and also roughly chop.
Skin three cloves of garlic, then, you guessed it! Roughly chop.
You'll also need a couple sprigs of thyme and rosemary.
Lastly one bay leaf.
Step 2: Heat a Dutch Oven on High, If You Don't Have One You Can Use Any Roasting Tray With a Lid.
Once it's up to heat add some olive oil before placing your lamb shanks in the dish to brown.
You want to brown these to kick start to cooking process.
Season with salt and pepper.
Once one side has browned turn them over.
They're looking nicely browned.
Repeat this step if you're doing more shanks.
Step 3: Deglaze Using Some Chicken Stock.
We want to get all that great flavor off the bottom of the pot.
Now add your onions and garlic.
Cook these until they begin to soften.
Add the carrots and celery, let them cook off for a short time.
Step 4: Next Add Your Thyme, Rosemary and Bay Leaf.
Cook for a couple of minutes, so the herbs can begin releasing the flavors.
Pour in one can of diced tomatoes and stir through.
For a touch of flavor add half a bottle of red wine.
Stir and bring to the boil.
Step 5: Add the Shanks to the Pot, Making Sure the Meaty End Faces Down.
Finally, add enough chicken stock to cover the meat.
Step 6: Cover With the Lid.
Place it in an oven at 355f or 180c for 3 to 3 and a half hours.
Step 7: While the Shanks Are Cooking It's Time to Prep the Mash Potatoes.
Peel four large potatoes, then cut into 8ths.
Step 8: Add Then to a Pot With Enough Water to Cover.
I'm also steaming some carrots and broccolini to go with the dish.
Set aside till it's time to boil the potatoes.
Step 9: At Around the Two Hour Mark Your Shank's Should Look Something This.
They are about two-thirds done.
Spoon out 2 cups of the amazing liquid. We are going to use it to make an amazing red wine jus.
Place the shanks back into the oven with the lid off for one last hour.
Step 10: Next Skim Off Some of the Fat Sitting on Top of the Liquid.
You want to leave a small about to help the jus to thicken up.
Pour the liquid through a strain, removing any of the herbs or veg.
Step 11: Place the Pot Over a High Heat and Add Half a Cup of Red Wine.
Bring it to the boil and then turn down to a medium heat.
Now, reduce by about half.
While that is happening, place your potatoes on a high heat.
The jus should be reducing and thickening up.
Step 12: Once the Potatoes Are Fork Tender, They Are Ready to Go.
Drain the water from the pot and let it sit with the lid off for a short time.
Step 13: Once the Jus Has Reduced by Half Take It Off the Heat and Add Knobs of Butter.
This not only adds flavor but helps it to shine.
Pour into a serving dish.
Step 14: Lets Finish Off This Mash Potato.
Add ½ a cup of milk and two knobs of butter.
All that's left to do is mash them up.
Once they are silky smooth, add some chopped chives and mix through.
Step 15: By Now Your Lamb Shanks Should Be Ready to Go!
Step 16: They Are Looking Amazing, All That's Left to Do Is Serve Them Up.
Place the lamb on a bed of mash potatoes, gently pour over the red wine jus.
There you have it, lamb shanks with a red wine jus and mash potatoes.
A hearty, bold and delicious winter meal, with tender meat and a rich red wine jus.