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£1 off

McDougalls Plain Flour

cook

Braised lamb shank

Restaurant: Todenham Manor Farm
Serves: 4
Prep / cook time 2 hours 30

Lamb shanks are an affordable way to enjoy local lamb. The long braising time creates a tender meat that cooks in its own gravy, all in one pot, making it the ideal meal for a winter’s afternoon.

This recipe is from Todenham Manor Farm’s online recipe resource. It’s created using Todenham Manor Farm’s locally-reared lamb for a delicious flavour and texture. Find out more about Todenham Manor Farm in this month’s Meet the Local Producer feature, and discover more recipes on their website.

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£1 off McDougalls Plain Flour 1.1kg
Valid until 1st February 2024
Simply swipe your Taste Club card at the till to receive your discount. Offer is limited to 3 redemptions per Taste Club member. Only available whilst stocks last. Offer is not transferable. Discount cannot be retrospectively applied. Subject to availability. Valid until 1st February 2024.

INGREDIENTS

Lamb shanks

2 tbsp olive oil

4 lamb shanks

1 onion, roughly chopped

2 carrots, roughly chopped

few sprigs fresh rosemary

3 fresh bay leaves

4 garlic cloves, left whole

2 tbsp plain flour

1 tbsp tomato purée

350ml white wine

500ml lamb or chicken stock

METHOD

1

Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.

2

Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.

3

Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.

4

Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

TO SERVE

Serve on a bed of creamy mashed potato with plenty of gravy and greens.