This Mary Berry Lamb Shanks recipe is a delicious, slow-cooked dish that delivers tender, fall-off-the-bone lamb with rich, deep flavors. Braised in a flavorful sauce, these lamb shanks are perfect for special occasions or a hearty family dinner. The slow cooking ensures that the lamb becomes incredibly tender, while the sauce adds depth and richness to the dish.
What is Mary Berry Lamb Shanks?
Mary Berry’s lamb shanks are slow-cooked in a rich and aromatic sauce made from red wine, vegetables, and herbs. The lamb becomes melt-in-your-mouth tender, with the braising liquid transforming into a luxurious sauce. This dish is ideal for serving with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
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Why You Should Try This Recipe
- Tender, fall-off-the-bone meat: Slow cooking ensures that the lamb shanks are incredibly tender.
- Rich and flavorful sauce: The braising liquid reduces to a delicious, concentrated sauce.
- Perfect for special occasions: It’s an impressive dish that’s surprisingly simple to prepare.
- Comfort food at its best: Ideal for cozy family dinners or holiday meals.
- Make-ahead friendly: You can prepare it in advance, and it tastes even better the next day.
Ingredients Needed to Make Mary Berry Lamb Shanks
- 4 lamb shanks: The star of the dish, these needs to be cooked low and slow to become tender.
- 2 tbsp olive oil: For browning the lamb.
- 2 onions (chopped): Adds sweetness and depth to the sauce.
- 4 garlic cloves (minced): Enhances the flavor with a subtle garlic note.
- 2 carrots (chopped): Adds a natural sweetness and texture.
- 2 celery sticks (chopped): Adds flavor and texture to the sauce.
- 400ml red wine: Provides richness and enhances the flavors.
- 400ml beef or lamb stock: Adds depth and helps create a luxurious sauce.
- 2 tbsp tomato paste: For richness and slight acidity.
- 2 bay leaves: For aromatic flavor.
- 2 sprigs of fresh rosemary: A classic herb that pairs beautifully with lamb.
- Salt and pepper: Season the lamb and the sauce.
Equipment Needed
- Large ovenproof casserole dish or Dutch oven: For browning the lamb and slow cooking.
- Tongs: To turn and handle the lamb shanks.
- Sharp knife and cutting board: For chopping the vegetables.
- Wooden spoon: For stirring the sauce.
Instructions to Make Mary Berry Lamb Shanks
Step 1: Brown the lamb shanks
Preheat your oven to 160°C (140°C fan). Heat 2 tablespoons of olive oil in a large ovenproof casserole dish over medium heat. Season the lamb shanks with salt and pepper. Brown the lamb shanks on all sides, about 8-10 minutes. Once browned, remove the shanks from the pan and set them aside.
Step 2: Sauté the vegetables
In the same dish, add the chopped onions, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and turn golden.
Step 3: Deglaze with red wine
Pour in the red wine, scraping up any browned bits from the bottom of the dish with a wooden spoon. Let the wine simmer for 3-4 minutes to reduce slightly.
Step 4: Add the stock and seasonings
Stir in the beef or lamb stock, tomato paste, bay leaves, and rosemary. Return the lamb shanks to the casserole dish, ensuring they are partially submerged in the liquid.
Step 5: Slow-cook the lamb
Cover the casserole dish with a lid and transfer it to the preheated oven. Cook the lamb shanks for 2½ to 3 hours, turning them halfway through. The lamb is ready when it’s tender and easily falls off the bone.
Step 6: Reduce the sauce (optional)
If you’d like a thicker sauce, remove the lamb shanks from the casserole dish and cover them to keep warm. Place the dish on the stovetop over medium heat and simmer the sauce for 10-15 minutes until it thickens slightly.
Step 7: Serve
Serve the lamb shanks with the rich sauce poured over the top. Garnish with fresh herbs if desired and pair with mashed potatoes, polenta, or your favorite side dishes.
What Goes Well With Mary Berry Lamb Shanks
- Mashed potatoes: Creamy mashed potatoes are perfect for soaking up the rich sauce.
- Polenta: A smooth and comforting side that pairs well with the lamb.
- Roasted vegetables: Carrots, parsnips, and potatoes roasted in olive oil and herbs.
- Crusty bread: Ideal for mopping up the delicious sauce.
- Steamed greens: Green beans, spinach, or kale provide a fresh contrast to the richness of the lamb.
Expert Tips for Making the Best Mary Berry Lamb Shanks
- Choose good-quality lamb: Opt for fresh, high-quality lamb shanks for the best flavor and texture.
- Don’t rush the browning: Take your time to brown the lamb shanks properly. This step adds depth and flavor to the final dish.
- Cook low and slow: Lamb shanks are best cooked slowly at a low temperature to ensure the meat becomes tender.
- Check for tenderness: The lamb is done when it falls off the bone easily. If it’s still tough, let it cook for a little longer.
- Make ahead: This dish tastes even better the next day. You can prepare it in advance and reheat it gently before serving.
Easy Variations of Mary Berry Lamb Shanks
- Spicy lamb shanks: Add a pinch of chili flakes or a diced chili to the braising liquid for a bit of heat.
- Herb variation: Use thyme or oregano instead of rosemary for a different flavor profile.
- Tomato-based sauce: Add a can of diced tomatoes along with the stock for a more tomato-forward sauce.
- Wine substitution: If you prefer not to use red wine, you can substitute it with extra stock or a splash of balsamic vinegar for depth of flavor.
- Vegetable addition: Add mushrooms or parsnips to the dish for extra vegetables and flavor.
Best Practices to Store Mary Berry Lamb Shanks
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the cooked lamb shanks for up to 3 months. Allow them to cool completely before placing them in a freezer-safe container.
- Reheat: Reheat the lamb shanks gently in the oven or on the stovetop, adding a little extra stock or water to keep the sauce from drying out.
Best Practices to Reheat Mary Berry Lamb Shanks
- In the oven: Preheat your oven to 150°C and reheat the lamb shanks in the casserole dish, covered, for 20-25 minutes until heated through.
- On the stovetop: Gently reheat the lamb and sauce in a saucepan over low heat, stirring occasionally.
- In the microwave: If you’re short on time, you can reheat individual portions in the microwave, covered, in 1-2 minute intervals.
How Can I Make Mary Berry Lamb Shanks Healthier?
- Trim excess fat: Trim off any excess fat from the lamb shanks before cooking to reduce the fat content.
- Use less oil: Use a minimal amount of oil for browning the lamb and sautéing the vegetables.
- Add more vegetables: Incorporate more vegetables like mushrooms, zucchini, or spinach to increase the fiber and nutrient content.
- Skip the wine: Replace the wine with extra stock or low-sodium broth to reduce calories and alcohol content.
Nutrition Value (per serving):
- Calories: 520 kcal
- Carbohydrates: 15g
- Protein: 45g
- Fat: 25g
- Saturated Fat: 10g
- Sodium: 400mg
FAQs
How long should lamb shanks be cooked for?
Lamb shanks should be cooked for 2½ to 3 hours at a low temperature (around 160°C/140°C fan). This slow cooking process ensures the meat becomes tender and falls off the bone. If the meat is not tender after this time, you can cook it a little longer until the desired tenderness is achieved.
Can I cook lamb shanks in a slow cooker?
Yes, lamb shanks can be cooked in a slow cooker. Brown the shanks in a pan first, then transfer them to the slow cooker along with the vegetables, stock, and wine. Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender.
Should lamb shanks be covered when cooking?
Yes, lamb shanks should be covered when cooking, either with a lid or foil, to retain moisture and ensure even cooking. Covering helps the lamb shanks braise properly, making them tender and flavorful.
Final Words
This Mary Berry Lamb Shanks recipe delivers a rich, flavorful meal that’s perfect for special occasions or when you want a comforting, hearty dish. The slow-cooked lamb becomes tender and juicy, while the red wine sauce adds depth and richness to every bite. Pair it with your favorite sides and enjoy a meal that feels like a treat but is surprisingly easy to prepare!
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Mary Berry Lamb Shanks Recipe
- Prep Time: 15
- Cook Time: 150
- Total Time: 2 hours 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Braising
- Cuisine: British
Description
Mary Berry’s lamb shanks are slow-cooked in a rich and aromatic sauce made from red wine, vegetables, and herbs. The lamb becomes melt-in-your-mouth tender, with the braising liquid transforming into a luxurious sauce. This dish is ideal for serving with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Ingredients
- 4 lamb shanks: The star of the dish, these need to be cooked low and slow to become tender.
- 2 tbsp olive oil: For browning the lamb.
- 2 onions (chopped): Adds sweetness and depth to the sauce.
- 4 garlic cloves (minced): Enhances the flavor with a subtle garlic note.
- 2 carrots (chopped): Adds a natural sweetness and texture.
- 2 celery sticks (chopped): Adds flavor and texture to the sauce.
- 400ml red wine: Provides richness and enhances the flavors.
- 400ml beef or lamb stock: Adds depth and helps create a luxurious sauce.
- 2 tbsp tomato paste: For richness and slight acidity.
- 2 bay leaves: For aromatic flavor.
- 2 sprigs of fresh rosemary: A classic herb that pairs beautifully with lamb.
- Salt and pepper: Season the lamb and the sauce.
Instructions
Step 1: Brown the lamb shanks
Preheat your oven to 160°C (140°C fan). Heat 2 tablespoons of olive oil in a large ovenproof casserole dish over medium heat. Season the lamb shanks with salt and pepper. Brown the lamb shanks on all sides, about 8-10 minutes. Once browned, remove the shanks from the pan and set them aside.
Step 2: Sauté the vegetables
In the same dish, add the chopped onions, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and turn golden.
Step 3: Deglaze with red wine
Pour in the red wine, scraping up any browned bits from the bottom of the dish with a wooden spoon. Let the wine simmer for 3-4 minutes to reduce slightly.
Step 4: Add the stock and seasonings
Stir in the beef or lamb stock, tomato paste, bay leaves, and rosemary. Return the lamb shanks to the casserole dish, ensuring they are partially submerged in the liquid.
Step 5: Slow cook the lamb
Cover the casserole dish with a lid and transfer it to the preheated oven. Cook the lamb shanks for 2½ to 3 hours, turning them halfway through. The lamb is ready when it’s tender and easily falls off the bone.
Step 6: Reduce the sauce (optional)
If you’d like a thicker sauce, remove the lamb shanks from the casserole dish and cover them to keep warm. Place the dish on the stovetop over medium heat and simmer the sauce for 10-15 minutes until it thickens slightly.
Step 7: Serve
Serve the lamb shanks with the rich sauce poured over the top. Garnish with fresh herbs if desired and pair with mashed potatoes, polenta, or your favorite side dishes.
