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A delicious and easy recipe for Welsh Lamb Shanks, cooked in the oven in a rich red wine and vegetable casserole. The ultimate in simple comfort food this Winter!
Ingredients
- 4 Welsh Lamb Shanks
- salt and pepper
- 2 tbsp oil
- 1 onion, diced
- 2 garlic clove, crushed
- 3 carrots, cut into rounds
- 2 celery sticks, chopped
- 3 tbsp flour
- 500ml lamb or beef stock
- 350ml red wine
- 2 tbsp tomato puree
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 200g button mushrooms
To serve: mashed potato and kale
Instructions
- Preheat the oven to 160c fan.
- Pat the dry lamb shanks dry with kitchen paper and then season generously with salt and pepper.
- Heat the oil in a large casserole dish and add the lamb shanks.
- Cook for about 10 minutes, turning until lightly browned on all sides.
- Remove the lamb shanks from the dish and place them to the side on a plate.
- Add the onion, garlic, carrot and celery to the oil in the dish and cook for 3 minutes.
- Add the flour, mix quickly and cook for another minute.
- Add the stock, wine, tomato puree and herbs and mix well.
- Bring the mixture to the boil and then turn off the heat.
- Add the lamb shanks back into the casserole dish and place in the oven.
- Cook for 2.5 hours. Half way through the cooking time turn the lamb shanks over and add the button mushrooms whole.
- Serve with mashed potato and cooked fresh kale.
Notes
This recipe is best served immediately after cooking but it will keep for up to 2 days in the fridge. To reheat, remove the meat from the bone and reheat in the microwave or oven until piping hot.