This recipe is just what you need on a cold winter night. Slow cooked lamb shanks smothered in a beautiful glossy sauce… absolutely stunning! Tender, falling-off-the-bone, it is a complete meal when served on a bed of mashed potatoes or creamy polenta.
Easy to prepare, lamb shanks simply need slow, gentle cooking to release all their succulence. Infused with the subtle sweetness from the currants and deep intense flavor from red wine, this larger than life dish consists of everything that a winter meal should: comfort, red wine and creamy potatoes. To say its filling would be an understatement.
At some point, you might think you’ve had enough, but the delicious flavors keep pulling you in for more. It’s fresh, it’s filling and it’s absolutely to-die-for. So pile your plate high and embrace the shank!
Preparation Time: 10 min
Cooking Time: 3 hrs
Total Time: 3 hrs 10 min
5 small lamb shanks, approx. 2 ½ pounds
1 large onion, roughly chopped
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
3-4 tablespoon olive oil
4-5 garlic cloves
2 teaspoon smoked paprika
Salt and fresh ground black pepper to taste
1 tablespoon lightly toasted cumin seeds
1 cinnamon stick
2 bay leaves
4-5 sprigs of fresh rosemary
A handful of currants or raisins
2 cups red wine
2 tablespoon Worcestershire sauce
4 cups chicken stock
Handful of fresh mint leaves
Season the lamb with salt, black pepper and paprika. Coarse grind the toasted cumin seeds and add to the lamb shank. Mix well to coat. let it rest for 20-30 minutes.
Heat a thick-bottomed pan, add olive oil, and brown the lamb on all sides. Searing the lamb gives it a rich flavor and the sauce takes on a caramelized meaty flavor. It also tenderizes the meat. Make sure you don’t skip this step.
Remove the lamb from the pan and set aside. Heat 2 tablespoon oil in the pan and add chopped onions. Cook on medium heat till onions begin to caramelize. Add carrots, celery. garlic cloves, cinnamon stick and bay leaves. Give it a good stir and cook for 3-4 minutes.
Arrange the lamb shanks on top of the vegetables. Add wine, bring it to a boil and cook on high flame till the liquid is reduced by half.
Add the chicken stock, currants, Worcestershire sauce and rosemary to the lamb. Cover the pot and turn the flame to low and leave it to simmer slowly for 3 hours till the meat is tender.
Uncover the pot after 3 hours and carefully transfer the lamb shanks to a platter. With the help of tongs, remove and discard the rosemary sprigs, cinnamon stick and bay leaves. Liquidize the gravy with the help of an immersion blender until smooth and allow it to reduce and thicken.
Crush few mint leaves in mortar and pestle. add 4-5 tablespoon of olive oil to it. Mix and set aside.
Pour the gravy on the lamb shanks. drizzle some mint oil and garnish with fresh mint leaves and serve on a bed of mashed potatoes, polenta or couscous.