Braised Lamb Shanks

One of Mary Wilson's main courses on the RTÉ One series 'The Restaurant'.

Ingredients


  • 4 lamb shanks
  • 10 shallots (peeled and halved)
  • 1 celeriac (peeled and chopped)
  • 3 carrots (trimmed and sliced)
  • 3 celery sticks (trimmed and sliced)
  • 1 clove garlic (peeled and crushed)
  • 200 ml red wine
  • 3 sprigs thyme
  • 700 g new potatoes
  • salt and black pepper

Method

  1. Pre-heat oven to 170ºC (Gas 3).
  2. Place the shallots, carrots, celery and garlic in a large casserole pot.
  3. Place the lamb shanks on top of the vegetables and pour the red wine over them.
  4. Toss in the thyme and season generously with salt and pepper.
  5. Cover the pot with a lid and cook the lamb in a hot oven for least 2-3 hours, when ready the meat will come away from the bone easily.
  6. Remove the shanks from the pot and place on an oven tray and roast in the oven for another 10 minutes at 200ºC (Gas 6) to finish off.
  7. Meanwhile, strain the liquid from the roasting tray into a pot and place over a medium heat until the liquid reduces to a sauce consistency.
  8. Serve a lamb shank with a selection of the braised root vegetables and drizzle with the reduced cooking juices.




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