This rich and savory Hairy Bikers Lamb Shanks recipe is made with tender lamb shanks, a hearty mix of root vegetables, and a deep, delicious gravy. This recipe creates a melt-in-your-mouth lamb that is falling off the bone, served in a luxurious, flavor-packed sauce. It’s the perfect centerpiece for a special Sunday dinner, a cozy winter meal, and is sure to be a new family favorite.
Hairy Bikers Lamb Shanks Ingredients
- 4 lamb shanks
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 1 fennel bulb, finely chopped (or more carrots)
- 4 garlic cloves, minced
- 1 tbsp tomato purée
- 250 ml (1 cup) dry white wine
- 1 liter (1.75 pints) lamb or chicken stock
- 2 bay leaves
- 4 ripe tomatoes, peeled and deseeded (or a 400g can of chopped tomatoes)
- Salt and freshly ground black pepper
How To Make Hairy Bikers Lamb Shanks
- Brown the lamb: Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large, heavy-based casserole dish or Dutch oven over medium-high heat. Brown the lamb shanks on all sides until they are a deep golden color. Remove the shanks and set them aside.
- Sauté the vegetables: In the same dish, add the chopped onions, carrots, and fennel. Cook for about 10 minutes until the vegetables are soft and sweet. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato purée.
- Create the sauce: Pour in the white wine to deglaze the pan, scraping up any delicious brown bits from the bottom. Let the wine simmer and reduce by about half. Stir in the lamb or chicken stock and the prepared tomatoes. Add the bay leaves and season with more salt and pepper.
- Braise the shanks: Return the browned lamb shanks to the pot, nestling them down into the liquid. Bring the contents to a gentle simmer on the stove.
- Cook in the oven: Cover the casserole dish with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
- Serve: Carefully remove the lamb shanks and bay leaves from the pot. Serve the shanks with the rich, savory sauce spooned over the top.
Recipe Tips
- Don’t skip the browning step: Searing the lamb shanks on all sides is essential. It develops a deep, caramelized flavor that becomes the foundation for the entire dish.
- Use a heavy-based pot: A good quality casserole dish or Dutch oven with a tight-fitting lid is crucial. It ensures the heat is distributed evenly and traps the steam, which is what makes the lamb so tender.
- The benefit of slow cooking: This recipe is designed for a long, slow braise. This method breaks down the tough connective tissue in the lamb shanks, transforming them into incredibly tender and juicy meat.
- Adjusting the sauce: If you find the sauce is too thin at the end, you can remove the shanks and vegetables, then simmer the sauce on the stovetop over high heat for a few minutes until it reduces and thickens to your liking.
What To Serve Lamb Shanks
Braised lamb shanks are a rich and satisfying meal. The perfect accompaniment is something that can soak up the delicious, savory sauce. Serve them over a bed of creamy mashed potatoes, soft polenta, or a hearty root vegetable mash. A side of simple steamed green beans, broccoli, or a fresh green salad will provide a nice contrast to the richness of the meat.
How To Store Lamb Shanks Leftovers
- Refrigerate: Once cooled, place the leftover lamb shanks and the sauce in an airtight container. They will keep in the refrigerator for up to 3 days. The flavor often improves the next day.
- Freeze: Lamb shanks freeze beautifully. Allow the shanks and sauce to cool completely, then place them in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the oven.
Hairy Bikers Lamb Shanks Nutrition Facts
- Per serving (approximate):
- Calories: 500 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 750mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 45g
Frequently Asked Questions
- Can I use a different wine? Yes, if you don’t have white wine, you can use red wine for a deeper, richer flavor profile. A dry red like Merlot or Pinot Noir works well. If you prefer not to cook with alcohol, you can use extra stock and a splash of red wine vinegar or Worcestershire sauce to add acidity and depth.
- How do I know when the lamb is cooked? The lamb shanks are cooked when the meat is extremely tender and can be easily pulled from the bone with a fork. The meat will also have visibly shrunk back from the bone itself.
- What kind of tomatoes should I use? If you don’t have fresh, ripe tomatoes, a good quality can of chopped tomatoes will work perfectly well. Canned tomatoes are often a great choice for slow-cooked dishes as they are packed at their peak ripeness and provide excellent flavor.
Try More Recipes:
- Hairy Bikers Lamb Hotpot Recipe
- Hairy Bikers Christmas Ham Recipe
- Hairy Bikers Chicken Soup Recipe
Hairy Bikers Lamb Shanks Recipe
Description
This Hairy Bikers Lamb Shanks recipe features tender, fall-off-the-bone lamb simmered in a rich, savory sauce with vegetables and herbs. This classic dish is a beautiful and comforting meal, perfect for a special occasion or a cozy night in.
Ingredients
Instructions
- Brown the lamb: Season and brown the shanks in olive oil in a large casserole dish. Set aside.
- Sauté vegetables: Cook the onions, carrots, and fennel until soft. Add garlic and tomato purée.
- Make the sauce: Deglaze with wine, then stir in stock, tomatoes, bay leaves, and seasonings.
- Braise: Return shanks to the pot, bring to a simmer, then cover and bake at 325°F (160°C) for 2 to 2.5 hours until very tender.
