braised lamb shanks with crushed herb potatoes
An easy-to-make comfort dish of braised lamb shanks cooked slowly in one pot and served with crushed new potatoes. This is a really economical casserole that just looks after itself.
- 4 large lamb shanks
- plain flour
- butter
- olive oil
- 2 red onionsthinly sliced
- 2 cloves garliccrushed
- 100ml balsamic vinegar
- 500ml red winefull bodied
- 2 tbsp tomato purée
- a sprig rosemary
- 1kg new potatoespeeled and cut into small chunks
- 2 large sprigs thymeleaves only
- 4 large sprigs mintchopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Heat the oven to 150C/fan 130C/gas 2. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft, then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, wine, tomato purée, rosemary and season.
step 2
Cover, put in the oven and cook for 2 hours 30 minutes until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
step 3
Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy.