A perfect winter warmer. That’s what I think of when I hear Lamb Shank getting a mention. This dish is melt in the mouth and it’s gorgeous. Simple to make, all you need is time.
The hardest part of this dish is sitting around as the incredible smells of the shank braising waft through the house. Serve with anything from Risotto to roast potatoes but my favourite way is always with mashed potatoes. Top with a little gremolata to lighten the flavor, chances are you’ll be using bread or a spoon to scoop up every last morsel of sauce left in the bowl.
Braised Roscommon Lamb Shank with Root Vegetable Espagnole
- 1 Lamb Shank
- 1 carrot
- 1 onion
- 1 celery stalk
- 2 cloves of garlic
- 5 sprigs of thyme
- 1 tin of chopped tomatoes
- 4 tsp tomato puree
- 1 parsnip
- 250ml white wine
- water to cover
For the Gremolata
- 1 clove garlic chopped
- 1 tsp grated lemon zest
- 1 tsp chopped parsley
- Mix all together
- Heat an oven ready casserole dish with a little oil
- Season the shank all over and sear until dark brown all over
- Roughly chop up all the vegetables and add
- Now add the chopped garlic and cook for 2 minutes
- Add the wine and reduce by half
- Add the tomato puree and mix in.
- Now the chopped tomatoes and cover the shank with water
- Put the lid on the casserole dish and place in a pre-heated over at 150C for braise for approximately 3 hours or until the meat starts to come away from the bone easily.
- Serve with mashed potatoes, risotto or roasties and sprinkle on a little of the gremolata to finish.
- Serves one.
Simply add an extra shank per extra person.
The quantities of tomato puree and chopped tomato are the same even if your cooking three or four shanks. If you add any more than three use a little more carrot, onion and celery and then a touch more chopped tomato.