Braised Lamb Shank with Gratin Potatoes and Red Currants
Serves 4 | Prep 10mins | Cooking 2 1/2 - 3hrs
Braised Lamb Shanks are a delicious crowd-pleaser. Slowly braised in deep flavours leaving the lamb falling off the bone. Serve with potato gratin and vegetables or couscous
4 small lamb shanks
2 tbsp vegetable oil
2 carrots, diced
3 red onions, diced
3 cloves garlic, finely chopped
2 sprigs thyme
1 sprig rosemary
2 bay leave, torn
2 tbsp tomato puree
4 tbsp red current jelly
4 tbsp balsamic vinegar
500 ml beef stock
300 ml red wine
Salt and pepper to taste
Heat 1 tablespoon of vegetable oil in a large flameproof casserole dish and brown the lamb shanks over a high heat until golden brown on all sides.
Remove from the pan and set aside.
Heat the remaining oil in the pan add the onions and gently fry until they are soft then add the carrots, garlic and cook for a few minutes, add the thyme, rosemary, and bay leaves along with the tomato puree and cook for 1 minute.
Now add the red currant jelly, balsamic vinegar and mix well.
Finally add the red wine, stock, and return the lamb shanks to the casserole dish.
Bring to the boil, cover, and cook in a preheated oven at 140c fan or Gas 3 for 2 ½ hours or until the lamb is tender and just falling off the bone.
Check the seasoning before serving the lamb, serve with gratin potatoes and fresh red currents warmed through the sauce.
You can remove the lamb shanks from the sauce and sieve the sauce through a fine sieve and reduce to the desired consistency and finally stir in a knob of butter to make a nice glassy sauce.