Sunday, 26 August 2012

Braised Lamb Shank with Shallots and Red Wine

Earlier today I ran 12k. I knew in advance I was going to be pretty much crippled afterwards, and also desperately craving protein. So we picked up a couple of hearty lamb shanks at the butchers' yesterday, ready for a long stew into tenderness. In deference to my sad throbbing legs, we even did the grocery shop in a car, instead of on the bikes as usual! Fun times.

Anyway, back to the recipe. It's a Nigel special but seriously, I think people have been cooking meat like this since the Middle Ages. Or whenever it was that wine was invented. We also found out that in stews, you can happily use pickling onions ($6/kg) instead of shallots ($12/kg): after an hour they taste identical. I'm going to go fall over now.


  • two lamb shanks (or one, or four, depending on how much meat you feel like!)
  • 250 ml red wine (doesn't have to be good enough to drink, but shouldn't be vinegar either)
  • 250 ml vegetable or meat stock
  • 3 sprigs of rosemary
  • 3 cloves of garlic
  • 8-10 shallots, or pickling onions
  • 1 tbsp wholegrain mustard
In a casserole pot, fry the lamb shanks, turning once or twice so that they sear and get nice caramelised edges. Meanwhile, tail and peel the shallots, and split or cut any large ones in half. Slosh the wine onto the meat and add the shallots/onions, vegetable stock, rosemary, and crush in the garlic. Stir once, cover and simmer for an hour and a half, until the meat is falling off the bone. (Or you can pop it into a 160C oven; either way.) Stir in the mustard, and serve with fluffy mashed potatoes and some wilted spinach, with black pepper grated and lemon juice squeezed over.

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