Name: Mary Berry Lamb Shanks Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: British
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.

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

Scale

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.