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COOKBOOK: Kitchen Classics Slow Cooking - Jane Price

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The trick in cooking a lamb shank………the longer, the better !!

Do you want the meat to peel off the bone? You need to ensure the heat is on very low (150C).

Do not think it will be ready in 2 hrs! It requires minimum of 3hrs depending on the thickness of the shank. I left these in for almost 4 hours and the meat certainly was peeling off the bone!

I covered with foil because I didn’t want the prosciutto to burn as I was concerned it couldn't last in the oven for that long. The prosciutto did not burn to crips and the flavour was out of this world!

Perfection if I may say so myself!





Please note: I made this for a dinner party of 12, quantity below for 4 persons.

Olive oil for frying

1 onion, diced

1 leek, diced

1 carrot, diced

2 celery stalks, diced

4 lamb shanks, each about 300-350g

3 garlic cloves

4 large rosemary sprigs

4 long slices of prosciutto

Salt & Pepper

60g tomato paste

500ml beef stock

250ml red wine

90g pitted and sliced black olives

1 handful of chopped parsley

Heat olive oil in deep frying pan. Add the lamb shanks and brown for apron 4 mins on each side.

Remove from heat and allow to stand for 5mins.

Keep the frying pan with any juices ready for use again.

Place a rosemary sprig on each lamb shank and a piece of prosciutto. Secure prosciutto with toothpick. Place shanks in a deep oven tray.

Pre heat oven to 150C (low heat)

In pan, add stock to existing juices and whisk. Add salt and pepper and stir. Add tomato paste and wine and bring to boil. Simmer for a min and remove from heat.

Pour the wine stock over the lamb shanks . Reverse a quarter for vegetable mix. Cover with foil for the first 2 hrs of cooking.

Shanks should be slow cooked for approx 3-4hrs.

1 to half hour before shanks are ready, in a frying pan heat olive oil. Add onions and fry until soft. Add carrots and fry for a further 2 mins. Add garlic to one side and cook for a min until soft. Mix well with vegetables. Add leek and fry for a further 3 mins or until leek is just soft. Add celery and fry a further 1-2 mins. Add parsley & olives. Mix well. Add reserved wine stock and bring to boil, simmer for a 1-2mins. Set aside and keep warm.

Serve vegetable mix on base of plate. Top with a lamb shank and pour some of the juices over the meat. Serve immediately.

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