Lamb shanks

It is the season for lamb and whilst I no longer eat it I think that this is a totally underutilised cut – cooked correctly it falls off the bone and melts in the mouth. Served with the liquid it is cooked in with the carrots with either some lovely Jersey Royals (which are just starting to appear) or some creamy mash if you prefer.

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Serves 2

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Ingredients:

2 x lamb shanks

1 onion – chopped

300g carrots – peeled and chopped

1 litre stock

Handful bay leaves

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Method:

1. Preheat the oven to 180C
2. Season the lamb. Brown all over in a pan.  Put in a large lidded casserole dish.
3. Cook the onions in the pan until soft. Add the Carrots and bay leaves for a few minutes.  Add some of the stock to de glaze the pan. Add the rest of the stock and the contents of the pan to the dish. Put the lid on; bake for 2.5 hours.
4. You can drain off the liquid, reduce in a pan to make a thicker gravy. Serve with the Carrots, greens and mashed potato.

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Copyright © 2018 [Rachel De Caen]. All Rights Reserved.

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