Minted Lamb Shanks Recipe
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 juices.
Servings 2 Servings
Calories 977kcal
Ingredients
- 2 Lamb Shanks
- 1 Small Onion 100g
- 75 ml Mint Sauce ⅓ Cup
- 125 ml Red Wine ½ Cup
- 250 ml Lamb Stock 1 Cup
- 30 g Honey 1½ Tbsp
- 1 Sprig Rosemary
- 1 tablespoon Oil
- ½-¾ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Cornflour
- 1 teaspoon Water
Instructions
- Heat a heavy-based 30cm or 12" skillet or frying pan (not nonstick) over a high heat.When it is hot, add the oil, then season the lamb shanks and add them to the pan.
- Cut the onion into quarters; don't bother peeling or removing the root, then add them to the pan with the lamb shanks.
- Whilst the onions are caramelising, sear the lamb shanks on all sides.
- Transfer the onions and lamb shanks to a roasting tin or dish that is just large enough to hold the lamb shanks.
- Return the pan to the heat and get it nice and hot, pour in the red wine and reduce by half.
- Pour in the lamb stock and add the honey and the mint sauce, mix and pour 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 tongs to discard the onion skins and blend the onions with the cooking juices.
- 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 a final tablespoon of mint sauce before serving.
Video
Nutrition
Serving: 1 | Calories: 977kcal | Carbohydrates: 32g | Protein: 89g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 26g | Cholesterol: 318mg | Sodium: 769mg | Fiber: 2g | Sugar: 25g
