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Oven Braised Lamb Shanks

Oven Braised Lamb Shanks

Oven Braised Lamb Shanks

Recipe by: Chef Robin Ensil
Serves: 3-4
Recipe time: 3 hours
3 lamb shanks
2 tbsp. extra-virgin olive oil
4 tbsp. butter, divided
1onion, chopped
2 medium carrots, peeled and finely chopped
2 stems celery without leaves
3 cloves garlic, minced
2 tbsp. tomato paste
1 ltr beef broth
2 sprigs rosemary
1 cup red wine
Salt and Crushed black pepper for seasoning
Mashed potatoes
6 Large Potatoes peeled and cubed evenly
3 big knobs of butter
100ml fresh cream
Chopped chives for garnish
Salt and crushed black pepper to taste
Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. 
In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated. 
Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover with foil and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
While the shanks are simmering, peel 6 large potatoes and cut into even size cubes about 2cm x 2cm and place in cold water with salt. Leave this to boil until tender.
Once a knife can go through the potato chunks easily, they’re ready to be mashed! Drain the water from them and set aside. Before mashing your potatoes, ensure to heat your cream and butter in a separate pot, don’t let this boil, they only need to heat through to melt the butter(we do this to avoid adding cold cream and butter to the warm mash, it might cause lumps! So I’ve been told by one of the chef’s I worked with…). Mash the potatoes with the cream mixture, season and taste. Finish with the chives then plate up. Start with a bed of mash followed by the lamb shank and drippings.


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