Casserole, Easy Date Night, Lamb, One-pot Recipes, Recipe, Slow Cooking, Something Fancy, Special Occasions, Speedy Dinner Parties, Sunday Lunch
Difficulty: Easy
Tender, succulent, slow-cooked lamb shanks, melting and falling delectably off the bone in this sublime dish. It takes minutes to throw this together and then the oven works its magic. It is the perfect meal for a party, made the day before. If you do want to cook a day ahead (as I normally do), then refrigerate and the fat will come to the surface and harden, so you can skim it off. Merely re-heat for 35 mins before serving on 180 degrees.
one. Preheat the oven to 150ºc.
two. Season the lamb shanks on all sides with salt and pepper to taste. In a large ovenware casserole dish, for which you have a lid, heat the olive oil on a medium-high heat and brown the lamb shanks on all sides, until brown all over. Do this in batches, if necessary (depending on the size of your dish) to avoid overcrowding the pan, and steaming/greying the lamb, as opposed to browning. Then transfer the lamb shanks to a plate and dispose of the oil. Wipe the dish if necessary to remove any blackened bits.
three. Add the garlic, rosemary, stock, balsamic and then the shanks (meaty side down) to the dish. Submerge the shanks as fully as possible in the juices. Then put a lid on the pan and transfer to the oven. Cook for 3.5-4 hours, basting with liquid from time to time, (and turning half way if necessary), until the meat is on the verge of falling off the bone.
four. If you want to cook a day ahead (as I normally do), then refrigerate and the fat will come to the surface and harden, so you can skim it off.
five. When ready to eat, transfer the lamb shanks to a warm plate, cover in foil and set aside for 5 minutes. At this point, reduce the liquid and potentially add a bit of wine to suit. Pour the delectable gravy over the melting shanks and enjoy.
Serving Suggestion. Mashed or boulangere potato and some kale or purple sprouting broccoli
Possible Amendment.
