Sumptuous Lamb Shanks

Lamb naturally has a kind of gamey flavor and shanks have an even stronger taste than a leg that you'll roast or loin chop that you may grill


4 Lamb Shanks, bone trimmed
1 Onion, peeled and chopped
2 Carrots, peeled and chopped
3 Celery Sticks, chopped
2 Cloves of Garlic, peeled and chopped finely
200 g Mushrooms, chopped
50 g Plain Flour
300 ml Red Wine
300 ml Beef Stock
1 Tbsp Tomato Puree
1 Tbsp Redcurrant Jelly
20 g Rosemary leaves picked and chopped
50 g Butter
Sea Salt & Freshly Ground Black Pepper
1 Tbsp Rapeseed Oil


In a hot frying pan brown the Lamb Shanks in the Oil
Remove and place in a cooking pot
Add the chopped Vegetables to the pot with the Garlic
In a bowl whisk the Flour with a little Red Wine until mixed then add the remaining wine
In the frying pan over a medium heat add the Red Wine mixture, then stir in the Beef Stock, Tomato Puree and Redcurrant Jelly
Empty the contents of the frying pan into the cooking pot
Season with Sea Salt & Freshly Ground Black Pepper
Add the Rosemary
Bring to the boil
Then simmer over a low heat for about 150 minutes
In a frying pan cook the Mushrooms in the butter until they glaze and become brown
Them add the Mushrooms to the cooked Lamb Shanks
Serve with a Sweet Potato Mash, topped with a Lamb Shank and covered in the sumptuous gravy and vegetables