Minted lamb shanks slow cooked in the oven in a mix of red wine and stock that makes the perfect base for an outstanding gravy!
Now roasting a shoulder or leg of lamb is far from being a realistic way to eat for two. But these part roast, part braised minted lamb shanks are my idea of the perfect Sunday lunch for two!
Oven Braised Lamb Shanks with a Mint Gravy
Growing up the ultimate special Sunday lunch would have been lamb. A meat that we could not afford to eat often and one I love.
Mint and lamb are a match made in heaven. Mint features heavily in the beautiful and simple homemade gravy.
Sure this takes a while to cook, but it is all very easy and my gosh, your house will smell amazing whilst they are cooking.
Most of the ingredients here are pretty self explanatory.
I like to serve a single lamb shank as a portion, greedy but hey, this is treat food!
You should look for individual lamb shanks that weigh around 250-300g (8-10oz).
Lamb stock is impossible to find here in Hungary and lamb is costly so I don’t cook with it often enough to make stock.
So I choose to use beef stock, if you can get lamb stock though then use it!
Finally mint sauce, I know my British readers are down with this, you all know what I mean. I like to use Tracklemans mint sauce but use what ever you can lay your hands on and that you enjoy.
If you are not from the UK you may be scratching your head! Don’t worry you can make your own with vinegar, sugar, salt, and mint, it is really simple.
If you want to make your own this homemade mint sauce recipe is a solid place to start.
This is full on old school meat and two veg fodder.
I like to serve these simple minted lamb shanks with buttery mashed potatoes and peas.
The peas are a non-negotiable for me, the sweetness of them is perfect alongside the mint in the gravy.
These minted lamb shanks are slowly braised in the oven until soft and juicy and whilst they are resting we make the most incredible gravy with the cooking liquid.
- 2 Lamb Shanks
- 100 g (2/3 Cup) Onion
- 75 ml + 1 Tbsp (1/3 Cup + 1 Tbsp) Mint Sauce
- 125 ml (1/2 Cup) Red Wine
- 250 ml (1 Cup) Beef Stock
- 30 g (1.5 Tbsp) Honey
- 1 Sprig Rosemary
- 1 Tbsp Oil
- 1 Tsp Cornflour
- 1 Tsp Water
- Heat a heavy based pan over a high heat.
- Season the lamb shanks generously with salt and pepper.
- Cut the onion into quarters don't bother peeling or removing the root.
- Add the oil to the pan and then add the onion quarters cut side down.
- Whilst the onions are caramalising sear the lamb shanks on all the sides that you can.
- Transfer the onions and lamb shanks to a roasting tin.
- Return the pan to the heat and get it nice and hot.
- Add the red wine and reduce by half.
- Pour in the beef stock and add the honey and 75ml of mint sauce.
- Pour this mix over the lamb and throw in the rosemary.
- Cover the tin with foil and cook in the oven at 170°C or 340°F for 2 hours.
- Remove the foil and turn up the heat to 200°C or 400°F and cook for another 30 minutes.
- Remove from the oven and allow the lamb to rest for 10 minutes.
- Use a pair of tongues to discard the onion skins and blend the onions.
- Pass the blended onion and the liquid from the cooking pan through a sieve into a very hot pan and reduce by half.
- Mix together the cornflour and water and then whisk through the gravy and add the final tablespoon of mint sauce before serving.
Amount Per Serving: Calories: 977Total Fat: 48gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 318mgSodium: 769mgCarbohydrates: 32gFiber: 2gSugar: 25gProtein: 89g
Calorific details are provided by a third-party application and are to be used as indicative figures only.