Slow-cooked Melting Lamb Shanks
Slow-cooked Melting Lamb Shanks

Slow Cooked Lamb Shanks Recipe

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!

YIELDS

8

PREPARATION

20 mins

COOKING

4 hours

INGREDIENTS

  • 4 tbsp olive oil
  • 8 x 350g lamb shanks
  • 6 medium red onions (peeled, halved & sliced)
  • 4 large cloves garlic (peeled & crushed)
  • 6 rounded tbsp Tate & Lyle Dark Soft Brown Sugar
  • 4 tbsp red wine vinegar
  • 110g raisins
  • 1L chicken stock
  • 200ml light ale
  • 400g tin chopped tomatoes
  • 2 rounded tbsp roughly chopped rosemary leaves
  • 4 bay leaves
  • few rosemary sprigs (to garnish)
  • salt & freshly ground black pepper

HOW TO MAKE THIS RECIPE

HOW TO MAKE SLOW COOKED LAMB SHANKS

Follow this simple 5-step recipe and enjoy the best ever slow cooked lamb shanks!

  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.
  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.
  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.
  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.
  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.

CHEF'S TIP

  • For a match made in heaven, why not give our Mint & Lime Jelly recipe a go? Recipe can be found here. If there’s one thing better than slow cooked lamb shanks, it’s slow cooked minted lamb shanks!
  • 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!
  • When it comes to slow cooking, celery, onions, and carrots can really help to create an irresistible flavour base for the sauce.