Lamb Shank and Gravy

[Zak33]

LO dudes

Yesterday I surpassed myself, and I shall share it

Purchased a Lamb Shank, a leg cut, bone througout, much cheaper than your normal piece of lamb. Good for two people, with roasties, yorkshires and veg.

Take a heavy pan that can go in the oven or on the hob (an enamel iron casserole dish kind thing)
Put large lump of butter in, melt it and then fry the entire shank, including the cut end, for 4-5 minutes on each side, to brown it, splashing a bit of the hot butter on the bits that dont hit the bottom of the pan.

Remove and place the lamb shank on upturned casserole lid, cos it saves washing up a plate.

Chop a carrot coarsely and fry in the butter.

Once carrot is soft....you can see the bottom of the pan is darkened from lamb fat and hot fat......pour in massive glas of red wine and on a high heat, use a wooden spoon to degalze those flavours off the bottom of the pan, with the carrots still in there. Put the lamb shank back in, ontop of the carrots and then put in half a pint of chicken stock (NOT BEEF..too strong) Use half a stock cube to make this half pint.

Put lid on, and cook for 1 1/2 hours at about 180 Gas Mk 5-6 ish.

Sort out stuff like roast potatos and vegetalbe (I'll let you suss the timings on these)

Regularly take out casserole dish, and turn the lamb shank...it'll start to pull away from the bone, and plump up at one end.

After 1 1/2 hours, take lamb shank out, put all the stock, with the carrots in a blender. Get it all out of that pan.

Put lamb shank back in that hot casserole dish, put lid back on and let it stand, with no heat. This will sit happily for half an hour while you sort the vegetables out to serve with it. Roast spuds should be nearly done soon I guess. Maybe whack a few Yorkshires in the oven for half an hour

Blend that stock...blitz it. It makes the most uber gravy. If it's too thick add a tad boiling water...but dont go too thin...this is awesome gravy. It's stock, red wine, and carrots....divine.

Then when you're ready to serve, carve the leg meat off, remembering this is rich meat, so a cheap shank should do two people, and then pour that gravy over the whole shebang....yorkshires, roasties....hmmmm..

was a very good gravy indeed.

[Funkstar]

Sounds great!

[GoNz0]

i do a version using onions instead of the carrots & veggy stock cubes

[g8ina]

Yep, one of my all time faves when I'm able and in the mood to cook. I would add a blob of redcurrant jelly and some rosemary to the mix for a touch of sweetness.

[Zak33]

Yep, one of my all time faves when I'm able and in the mood to cook. I would add a blob of redcurrant jelly and some rosemary to the mix for a touch of sweetness.

god yes....i forgot to mention the 5 large sprigs of rosemary that went in with the red wine and stock......

spotted

[GoNz0]

im going to try the redcurrent jelly next time...

[g8ina]

Just cooking this again tonight

Slight revisions to my method, as we haven't been major shopping for a while and have no veggies !

I did manage to get to M&S and buy some fresh mint and rosemary, garlic and a hefty Shiraz from SA.

So, just browned the shanks in plenty of olive oil in my favourite small cast iron casserole dish, added 2 cloves (big) garlic, lumps of mint and rosemary and half bottle of the wine. I cheated and added one lamb Oxo to a cup of water to top up. It will take 3 hours to cook, and then I'll reduce the stock (after having removed the herbs and garlic) flame it in a dash of Cognac and maybe just slightly thicken/enrich with some butter. Haven't decided if I'll use any arrowroot or cornflower but prolly not.

Boiled Jersey Royals with more fresh and dried mint, tossed in olive oil and butter to finish.

drooling already

[Zak33]

what stock cubes do you use?

I'm always intrigued, as I hate most of them for just being MSG and brown colour.

[g8ina]

Oxo cubes, no probs with any of them even the beef ! The veg is really useful too.

[Zak33]

Ok...I used to use Knorr, but they've gone UBER salty recently.
Am using Just Bouillon chicken which is nice.

I haven't used Oxo for ages...I may get some to try again

[Zak33]

The veg is really useful too.

I should have mentioned something here....you're very right. Vegetable stock is a great commodity.

BUT....if you boil upa few bits of celery, carrots, an onion and whatever elese you got...and drain it....put it in an ice cube tray, and freeze.

Use as required for stuff like 1 person soups.

Even better...sod ice cude trays...use ice cube bags. Then just pop out what you need and it wont spill in your freezer when you are trying to freeze it!

[Colossous]

These recipes work really well with shoulders of lamb too, whether you quarter, halve or leave it whole !!

[KBeee]

Has anyone noticed how much lamb shanks have gone up in price over the last year or so?
Used to be about £2 - £2.50 for 2 in Tescos, now they've just about doubled in price.

[Zak33]

These recipes work really well with shoulders of lamb too, whether you quarter, halve or leave it whole !!

yup, good point, though the idea was to make a cheaper cut nice and tasty....however.......



as the other post says...the buggers have got expensive again

[Zak33]

Has anyone noticed how much lamb shanks have gone up in price over the last year or so?
Used to be about £2 - £2.50 for 2 in Tescos, now they've just about doubled in price.

I know, though I have to say, most butchers aren't taking the wee wee like the Supermarkets are.

[ponolops]

I am sooooo ashamed of my son! Talking about cooking!!!!! Yurgh!
Cooking is horrible. Cooking is a waste of time. Cooking is like the wind from Satans bottom, foul and reeking.

I shall take myself away and shoot myself. I can't cope with this shame. Farewell cruel world.