This is my husband’s favourite Sunday roast. I must admit that lamb has never been my favourite meat, however when I cooked these lamb shanks for the first time I was completely sold. The meat literally falls off the bone. This is also one of the dishes I would cook when I want to impress guests. With this kind of dish, I would say the main challenge is timing of all the elements. The lamb itself will take a long time in the oven, but once they are cooked, they can be covered and put aside to wait. You can also see the links to the perfect accompaniments of roast potatoes and Yorkshire pudding below.
Perfect roast potatoes
4 lamb shanks
100g plain flour, seasoned with salt / black pepper
2 tbsp vegetable oil
500ml red wine
500ml chicken stock
1 onion, sliced
3 fresh rosemary sprigs
3 fresh bay leaves
1. Heat the oven to 160°C / 320°F.
2. Coat the lamb with the flour.
3. Heat the oil in a casserole dish, and fry the lamb for about 5 minutes, turning until browned all over.
4. Add all the other ingredients. Liquid should pretty much cover the meat. Because of the size of the dish I use, I have to use double the amount of wine and stock than in the recipe, to cover the meat.
5. Place in the oven, and cook for 3 hours.
6. Remove the shanks. You need to be careful when handling them, as they are now so soft that the meat will fall off very easily.
7. Sieve the liquid into a pan.
8. Reduce the cooking liquid by boiling, uncovered, to about half, to get wonderful gravy that’s full of flavour.