Feed your appetite for cooking with Penguin’s expert authors
Leave-in-the-oven Lamb Shanks
Introduction from Fay Ripley
This is a rich, warm stew that bubbles away in the oven for 3 hours. Which leaves you time to clean the house and your hair.
Ingredients
Method
Pre-heat the oven to 160°C (fan), 180°C, gas mark 4.
Using a large casserole dish, heat a splash of olive oil and brown the lamb shanks, in batches, all over. Then remove.
Throw your onions and celery into the dish to fry a little before adding the garlic, carrots and rosemary. Fry on a medium heat for 5 minutes or so.
Now add the stock, tomatoes, star anise and a grind or two of pepper. Bring to
the boil. Return the meat to the dish. Put the shanks in with the bones sticking
out of the liquid and trickle the honey over the exposed meat and bone.
Stick a lid on, pop it in the oven and cook for 3 hours. Serve with your favourite mash and a big bowl of minted peas. Season on your plate.
Babies and kids: This is a favourite with babies and kids alike. I just take it off the bone for them and shred the babies’ portions. It freezes really well.
Tip: You could make this up to 2 days in advance and store in the fridge.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.