We love this braised lamb shank recipe. It is really hearty and very filling, and a great winter warmer dinner for our family. We usually accompany it with lovely buttery mashed potatoes.
inspired by Chef Paul Flynn of The Tannery in Dungarvin Co. Waterford.
Preheat the oven to 325F, Gas Mark 3
Peel and cut the carrots, celery, leek and onions into 2cm chunks .
Put some seasoned flour in a bowl and toss the lamb shanks in the seasoned flour.
Heat the oil in a large ovenproof casserole over a medium heat, then fry the lamb shanks, turning all the time until they are golden and crispy. This will seal in the flavour. Once golden remove from the casserole and set aside.
Now add all your vegetables to the casserole along with the rosemary, garlic, sprigs of parsley and bay leaf and cook over a high heat until all the vegetables are browned.
De-glaze the pan by adding the red wine, scraping the bottom of the casserole to loosen any that may have gotten stuck during the cooking process. Add the stock and finally add the shanks on top.
Cover with a lid and cook in the oven for 2 ½ – 3 hours.
When the lamb is cooked skim any fat from the surface of the sauce and add the butter-beans and some chopped parsley, and season to taste.
Place over a medium heat to heat the beans and serve. Mashed potato is really good with this as it will mop up all those gorgeous juices.
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