Lamb shanks with parsnips, turnips and carrots recipe
Lamb fore shanks with English vegetables For this recipe I have used lamb fore shanks, taken from the front leg. I find a whole leg shank tends to be too much for one person, whereas a fore shank, being smaller, provides the perfect amount. Ask your butcher for these if you can’t find them in the supermarket. 3 tbsp oil6 x 200g/7oz lamb fore shanks2 onions, sliced2 garlic cloves, crushed1 rounded tbsp plain flour300ml/10fl oz red wine450ml/16fl oz chicken stock1 tbsp redcurrant jelly1 tbsp chopped rosemary leaves250g/9oz baby carrots, cut in half lengthways if large250g/9oz parsnips, cut into batons 250g/9oz baby turnips, cut in half lengthways if largea knob of buttersalt and freshly ground black pepper2 tbsp chopped parsley, to garnish 3 tbsp oil 6 x 200g/7oz lamb fore shanks 2 onions, sliced 2 garlic cloves, crushed 1 rounded tbsp plain flour 300ml/10fl oz red wine 450ml/16fl oz chicken stock 1 tbsp redcurrant jelly 1 tbsp chopped rosemary leaves 250g/9oz baby carrots, cut in half lengthways if large 250g/9oz parsnips, cut into batons 250g/9oz baby turnips, cut in half lengthways if large a knob of butter salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside.Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened.Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone.When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain.Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob.Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside. Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened. Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened. Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone. Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone. When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain. When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain. Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob. Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob. Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish. Recipe tips If you can't find lamb fore shanks, you can use regular lamb shanks and allow two per person. It's a bit more disassembled but just as good to eat. ‘Batons’ is just a posh name for vegetables cut into long strips. Prepare ahead: cook the lamb casserole 1–2 days in advance and prepare the vegetables shortly before serving.