Cover with a lid and transfer into the preheated oven (140ºC-160ºC/Gas 1-3) or continue to simmer gently on the hob at a very low temperature. Always braised - usually in a luxuriously rich sauce of some form - lamb shanks are meltingly soft when cooked for a long time and full of intense flavour. Donald Russell lamb is matured for a minimum of 10 days, depending on the season. With smaller cuts, simply take a piece out and taste it. Check from time to time and top up with liquid if needed. Use a good quality, full-bodied red wine like Shiraz or Cabernet Sauvignon for the best end results. The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. When it comes to cooking, the key here is take your time – lamb shanks are a very tough cut and need to be cooked slowly for a period of time. This gentle slow cooking process is a combination of roasting and steaming and transforms cuts of meat that are too tough to roast, into mouth-watering dishes. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well.

When it comes to adding flavours to lamb, a traditional mint, redcurrant, red wine, tomato base is always great with lamb, it’s a family favourite that will never disappoint. Add wine, stock or water, vegetables and herbs or spices. We earn a commission for products purchased through some links in this article. Add the salt, allspice, cumin seeds and star anise. Buy from your local butcher and that way they can clear up any queries you may have, and they can also tell you more about the location and welfare of the animal. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. While I could never have a recipe in any book I wrote that I didn’t love inordinately, this is just one of those special ones that fills me with a sense of glad-hearted awe. Insert a meat fork into the thickest part of the joint – it should slide in and out easily. Preheat the oven to 150C/130C Fan/Gas 2. Read about our approach to external linking. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat in batches in a single layer until evenly browned all over.

Chocolate tahini pudding with tahini cream and date molasses. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. It’s not too much to claim for it: it’s almost ridiculously easy to make – I relish the quiet ceremony of its slow-cooking preparation – and it’s both comforting and enlivening to eat. 3) Minted lamb shanks with barley. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

We would always recommend choosing British lamb, and organic wherever possible. Lamb is also used regularly in Indian and North African dishes too, so pairings such as ras el hanout, dried fruits, a variety of nuts and even rose will complement this meat. Place the meat in a small saucepan and pour over the liquid.

Step four: The cooking process

We recommend checking casseroles after 1 hour and at regular intervals thereafter. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved.

Cover with a lid and transfer into the preheated oven (140ºC-160ºC/Gas 1-3) or continue to simmer gently on the hob at a very low temperature. This recipe calls for a rich red wine gravy for the lamb shanks to braise in, flavored with rosemary, bay, onions, carrots and garlic. If it isn’t, add some more water. Meanwhile, bring some water to the boil in a large saucepan. This is critical to the flavour of the meat, as the fat melts during cooking making it juicy and tasty.”.

Brown the lamb to give this dish a really great flavour – it’s easy to make and you can freeze it too. Step one: Prepare the meat

However, if the idea of cooking these at home fills you with dread, we’ve got some useful tips to make sure you have succulent shanks everytime. https://www.greatbritishchefs.com/ingredients/lamb-shank-recipes

If you’ve ever ordered a lamb shank in a restaurant or down at the local gastro-pub, then you’ll know that the tender, fall-off-the-bone meat is truly spectacular. https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce When is the best time to do Christmas food shopping. Get the recipe. When the water is boiling, add salt. Anna Hansen pairs her Lamb shank recipe with creamy polenta and a tangy Persian lime pesto, while Martin Wishart’s Lamb shanks with rosemary is a rustic dish infused with heady red wine and rosemary, Cordero chukulati – slow and low lamb shanks and chocolate, Pressure-cooked braised lamb fore shank, parsnip bubble and squeak with smoked bacon sauce, Shoulder shanks of lamb with braised chorizo and butter beans, Lamb shank with soft polenta and Persian lime pesto, Braised and grilled lamb shanks with prunes and melon, Sous vide lamb shanks with Sicilian lemon and mint, Hotch potch - lamb and vegetable summer soup, Kashmiri-style roast lamb shanks with cranberries, pistachios and almonds, Join our Great British Chefs Cookbook Club.

You can cook it low and slow for up to 8 hours – great for slow cookers, or cook it higher for around 2 hours. Now add the lamb shank to the pot and place over a medium heat. Get the recipe, Brown the lamb to give this dish a really great flavour – it’s easy to make and you can freeze it too. With ground cumin and harissa paste to add a spicy kick to the meat, this lamb dish is full of flavor and makes a great alternative to your usual lamb recipe.

Add wine, stock or water, vegetables and herbs or spices. Lamb shanks are many people’s idea of meaty comfort food heaven. Eddie McDonald, Senior Development Chef at Donald Russell shared some of his expert advice with us: “The best quality lamb should be matured to ensure that the meat will be tender, flavoursome and succulent.


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