Braised Lamb Shanks

30 May

DSCI0062My husband is a cowboy fanatic. so, when we were living in Woodland Hills, California, and found a cowboy restaurant, he was ecstatic.  The Reata Grill is a celebration of the Wild West and the cultural diversity it gave to America.  I am surprised my husband managed to eat anything as he wandered around the restaurant looking at legendary artwork, antique saddles and authentic artefacts that make this a cowboy lovers heaven.  Of course, the food carried on the theme with umpteen choices of authentic and trendy cowboy recipes.  The Braised Lamb Shanks is my firm favourite and I have yet to serve it to friends or family where they have not asked me for the recipe.  I am sharing it with you today, slightly modified to suit my tastes,  but, if you want more of the same, then buy the restaurants cookbook ‘A Cowboy in the Kitchen’ (ISBN 1-58008-004-9). I am sure you will not be disappointed.

I can remember, not so long ago,  when lamb shanks were about a £1 each and the butchers struggled to get rid of them.  With the advent of celebrity cooks, most of whom have their own prefered methods of cooking lamb shanks, the price has gone up significantly.  Today you can expect to pay at least £3 per shank but, when you eat them and the meat falls of the bone and melts in your mouth, it is all worth it.

I served my lamb shanks with roasted root vegetables and Garlic mashed potato.  A match made in heaven.  If you want the recipe for the garlic mash just let me know.  These are quick and easy to prepare so I hope you give them a try.  Yeaaaah Haaaaa!

Braised Lamb Shanks                             Serves 4

  • 1 tbsp vegetable oil
  • 4 lamb shanks
  • Salt and black pepper
  • 1 onion, chopped
  • 5 cloves garlic, coarsely chopped
  • 2 tbsp Sweet Chilli Sauce
  • 400 ml red wine
  • 750 ml good beef stock
  • 2 sticks cinnamon
  • 2 sprigs rosemary
  1. Heat the oven to 150C/140C fan/gas 2.
  2. In a large Hob to oven pan (with lid) heat the oil over a medium-high heat.  Season the shanks and brown on all sides
  3. Remove the shanks and add the onion to the pan.  Fry for about 5 minutes until it is starting to soften.  Add the garlic and cook for 1 minute more.  Add the chilli sauce, cook for 2 minutes then add the red wine and beef stock.  Bring to the boil then return the shanks to the pan.  Cover and bake in the oven for 3 – 4 hours, or until the meat is very tender.
  4. Remove the shanks to a warm serving plate.  Strain the sauce, which by now should be well reduced, and serve separately.

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