There’s something undeniably magical about the process of slow-roasting, where time and patience work their alchemical wonders on seemingly humble ingredients. Lamb shank truly is the cut of meat that emerges from this transformation. I’ve cooked different cuts of lamb many times in the past, but never the shank; I was always intimidated by its tough reputation I guess. But having made incredibly succulent, fork-tender, and mouth-watering lamb shanks for the first time, I now know that all this cut with immense potential needs is to be treated with the respect it deserves.
If you are looking for a dish that embodies the essence of comfort food, elevating an inexpensive cut of meat into a symphony of flavor and tenderness, this is the one for you to try. Just trust the magic of low and slow approach and let the ingredients and oven do the work.
- 2 x lamb shank
- 1 tbsp. olive oil
- 2 x onion
- 2 x carrot
- 1 x head of garlic
- 3 tsp. smoked paprika
- 1 tsp. ground garlic
- 1/2 tsp. ground nutmeg
- 2/3 bottle of red wine
- 3 sprigs of rosemary
- 3 x bay leaf
- 7g/0.25oz. beef stock cube mixed in 1 cup. water
- sea salt flakes and freshly ground black pepper to taste
- generous handful of chopped flat-leaf parsley
Pre-heat the oven to 160c/320f.
Generously season the lamb shanks with salt and pepper and brown them slightly in a Dutch oven or casserole with olive oil.
Roughly chop onions, carrots, garlic and rosemary. Add them in with smoked paprika, nutmeg, ground garlic, bay leaves, stock and wine. Bring to a simmer.
After simmering for 3-4 minutes, cover with a lid and cook it in the oven for 2 1/2 hours turning the shanks halfway through.
Turn off the oven. Move the lamb shanks and vegetables onto a serving dish and rest it in a warm oven.
Meanwhile boil and reduce the cooking juice from Dutch oven and make thick sauce. Discard the bay leaves.
Plate the lamb shanks, drizzle the sauce over and sprinkle chopped parsley. Serve them with tangy green salad and whole-wheat penne or pasta of your choice. Enjoy!