Braised Lamb Shanks with New Potatoes

Print Recipe Add to Collection
5 from 1 vote

Braised Lamb Shanks with New Potatoes

Lamb shanks are good value and the slow cooking means the meat is very tender. A single shank will feed one person generously. For smaller children you might like to buy one between two. This is an easy dish to prepare but looks very impressive, great for entertaining!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: British
Season: Spring
Type: Meat
Diet: Dairy Free, Gluten Free
Servings: 4
Calories: 841kcal
Author: REALMEALDEAL

Ingredients

  • 2 tbsp olive oil organic, fairtrade
  • 4 lamb shanks about 300g each
  • 2 red onions organic, peeled and thinly sliced
  • 4 carrots organic, peeled and sliced
  • 2 cloves garlic organic, peeled and crushed
  • 4 tbsp fresh rosemary organic, leaves only, chopped
  • 400 ml lamb stock organic or use chicken stock
  • 400 g chopped tomatoes organic
  • 200 ml white wine organic, fairtrade cooking wine has a low alcohol content
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 800 g new potatoes organic
  • 150 g kale organic

Instructions

  • Pre-heat the oven to 160°C/325°F/gas mark 3
  • Heat a film of olive oil in a roasting tin over a medium heat. Add the lamb shanks and brown on all sides then remove to a dish. This will take around 10 minutes.
  • Add the onions and carrots to the roasting dish and stir until they begin to soften. Add the garlic and rosemary and stir for a couple more minutes.
  • Add the stock, tinned tomatoes and wine, season with salt and pepper and stir together. Place the lamb shanks in the sauce. Cover the roasting tin tightly with foil and scrunch the edges so it is a good fit.
  • Cook in the oven for 2 - 2 ½ hours until the meat is really tender. If you are around, you can baste the shanks with the sauce after about one hour.

30 minutes before eating

  • Wash the new potatoes and cut any larger ones in half. Bring a pan of lightly salted water to the boil and simmer the potatoes for 15 - 20 minutes until tender, then drain.
  • Steam the kale or other seasonal green vegetable over the top of the potatoes for the last 5 minutes.

Ready to eat

  • Serve the lamb shanks with the new potatoes and green vegetables and the sauce poured over the top of the shanks.

Notes

These lamb shanks can be stored in the fridge for 2 days or frozen for 1 month.

Nutrition

Calories: 841kcal | Carbohydrates: 41g | Protein: 63g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 201mg | Sodium: 571mg | Potassium: 1671mg | Fiber: 6g | Sugar: 10g | Vitamin A: 16700IU | Vitamin C: 104.8mg | Calcium: 170mg | Iron: 7.4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.