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Slow Cooked Lamb Shanks Recipe

Slow Cooked Lamb Shanks

  Rating 0.0

Prep

20 min

Bake

N/A

Serves

8

Difficulty

Hard
Slow Cooked Lamb Shanks Recipe

About

Succulent and meltingly tender, this dish of meaty, slow cooked lamb shanks has the most amazing deep and intense flavour. This flavour is beautifully enhanced by the sweet and piquant red onions. Serve with silky smooth mashed potatoes for a delicious dinner!

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Heat the oil in a large non-stick frying pan over a moderately high heat, add the lamb shanks and fry in batches for 8-10 minutes, turning so all sides are browned. Transfer to a large saucepan.

Step 2

Add the onions and garlic to the residual fat in the pan and gently cook over a lowish heat for about 15 minutes or until softened, stirring often. Add the Tate & Lyle Dark Soft Brown Sugar, vinegar, raisins and some salt and pepper and simmer for 5 minutes, then add to the pan of meat.

TOP TIP

When it comes to slow cooking, celery, onions, and carrots can really help to create an irresistible flavour base for the sauce.

Step 3

Add the stock, ale, tomatoes, rosemary, bay leaves and a generous amount of seasoning to the meat, bring to the boil and then reduce to a simmer. Cover with a lid and gently cook for 3 hours, poking the lamb shanks down to ensure they are covered with all the liquid.

Step 4

Using a slotted spoon, lift the lamb out to a plate and keep warm under foil. Boil the liquid down to reduce to about 2L (3½ pts) making a slightly thickened sauce, for about 25-30 minutes, skimming off any fat and discarding the bay leaves.

Step 5

Add the lamb back into the pan to reheat for about 5 minutes then arrange on a warm serving plate, spoon over the sauce, scatter with the rosemary to garnish and serve.

TOP TIP

If you’ve not made slow cooked lamb shanks before, it’s worth noting that they vary considerably in size, so be sure to get ones that you know will fit into your cooking containers!

Ingredients – 14 items

Serving

1

Olive-oil

Olive oil

4 tbsp
Red-onion

Red onion

Medium (peeled, halved & sliced)

6
Garlic

Garlic clove

(peeled & crushed)

4
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

6 tbsp

Red wine vinegar

4 tbsp
Raisins

Raisins

110 g
Stock

Chicken stock

1 L

Light ale

200 ml

Tin chopped tomatoes

400 g

Rosemary

Roughly chopped rosemary leaves

2 tbsp

Bay Leaf

4

Rosemary sprigs

(to garnish)

Few

Salt and freshly ground black pepper

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