Lamb shanks are cut from the end of a leg of lamb and are ideal for slow cooking. Serve with creamy mash potato for a really warming winter supper.
Serves 2 (see tip)
Ready in 3 hours
- 1 tbsp olive oil
- 15g butter
- 2 large lamb shanks
- 2 leeks, trimmed, washed and sliced
- 600ml vegetable stock
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato puree
- 2 large carrots, peeled and cut into chunks
- 3 fresh rosemary sprigs
- Salt and freshly ground black pepper
- 300g chestnut mushrooms, halved
- Freshly chopped parsley, to garnish
- Steamed green beans, to serve
- Preheat the oven to 170C, 150C fan, gas mark 3. Heat the oil and butter in a large frying pan. Add the lamb shanks and fry for 3-4 minutes until browned all over, turning frequently. Transfer the lamb to an ovenproof dish.
- Add the leeks to the frying pan and fry for 5 minutes then pour in the stock and Worcestershire sauce and stir in the tomato puree. Bring to the boil then add the carrots, reduce the heat and simmer for 5 minutes.
- Spoon the stock and vegetables around the lamb and add the rosemary sprigs. Season with salt and freshly ground black pepper and cover tightly with a lid or foil and cook for 2 hours.
- Remove the dish from the oven and stir in the mushrooms. Return to the oven and cook for a further 30-40 minutes, uncovered, until the lamb is very tender and the liquid has reduced slightly. Serve garnished with freshly chopped parsley and with steamed green beans.
Tip – As a general guide each lamb shank will serve one adult, however, if you use large lamb shanks this recipe will stretch to serve a family of two adults and two children.
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