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Mary Berry Lamb Shanks

Mary Berry Lamb Shanks - recipe card
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Tender, fall-off-the-bone lamb shanks braised in a rich red wine and beef stock sauce with root vegetables and fresh herbs. This classic British dish delivers deep, savory flavor with a silky, reduced gravy that coats each succulent bite.

Ingredients

Scale
  • 4 lamb shanks (about 1 lb / 450 g each), trimmed of excess fat
  • 3 tablespoons olive oil
  • 2 medium yellow onions, halved and thinly sliced
  • 2 large carrots, peeled and cut into 1/2-inch rounds
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup (240 ml) dry red wine, such as a Burgundy or Côtes du Rhône
  • 2 cups (480 ml) low-sodium beef stock
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. Preheat the oven to 325°F (163°C). Pat the lamb shanks dry with paper towels; this ensures a good sear. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
  2. In a large Dutch oven or heavy-bottomed, oven-safe pot, heat 2 tablespoons of the olive oil over medium-high heat until the oil shimmers. Add two lamb shanks (do not crowd the pot) and sear for 4-5 minutes per side until deeply browned. Transfer to a large plate. Repeat with the remaining shanks using the last tablespoon of oil. This browning builds the foundation of flavor.
  3. Reduce the heat to medium. Add the sliced onions and carrots to the pot; cook, stirring occasionally, for 6-8 minutes until softened and the onions are translucent. Scrape up the browned bits (fond) from the bottom of the pot as the vegetables release moisture.
  4. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning. Sprinkle the flour over the vegetables and stir to coat evenly; cook for 2 minutes to eliminate the raw flour taste.
  5. Pour in the red wine, stirring vigorously to lift any remaining fond. Let the wine simmer for 3-4 minutes until reduced by about half. Stir in the beef stock and tomato paste until fully incorporated.
  6. Return the lamb shanks to the pot, nestling them into the liquid. Add the rosemary sprigs, thyme sprigs, and bay leaf. The liquid should come about halfway up the shanks; add a splash more stock if needed. Bring the mixture to a gentle simmer on the stovetop.
  7. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, turning the shanks once halfway through, until the meat is very tender and pulls away from the bone easily. Test by piercing with a fork – it should slide in with little resistance.
  8. Carefully remove the pot from the oven. Transfer the lamb shanks to a warm serving platter and tent loosely with foil. Discard the herb sprigs and bay leaf.
  9. Skim any excess fat from the surface of the braising liquid with a large spoon. Set the pot over medium-high heat and bring the liquid to a brisk simmer; cook for 8-10 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning with remaining salt and pepper as needed.
  10. Serve each lamb shank on a bed of mashed potatoes, polenta, or buttered egg noodles. Spoon the sauce and vegetables generously over the top. Garnish with a sprig of fresh rosemary if desired.

Notes

Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, transfer cooled shanks and sauce to a freezer-safe container; they will keep for up to 3 months. Reheat: Thaw overnight in the fridge, then place in a covered baking dish at 300°F (150°C) for 20 minutes, or warm gently in a saucepan over medium-low heat, adding a splash of stock to loosen the sauce. Avoid microwaving, as it can toughen the meat.

Nutrition

Keywords: Mary Berry lamb shanks, braised lamb shanks, British lamb recipe, lamb shank dinner, red wine braised lamb, fall-off-the-bone lamb, Sunday roast lamb, lamb with rosemary and thyme, slow cooked lamb, comfort food lamb

Find it online: https://maryberrycooks.co.uk/mary-berry-lamb-shanks-recipe/