Lamb Shanks and Parsley Sauce

    (5)
    3 hours 30 minutes

    A good old warm and hearty dish just right for a cold & blustery weekend indoors with the family. Serve with garlic mashed potato, if desired.


    11 people made this

    Ingredients
    Serves: 6 

    • 6 lamb shanks, trimmed
    • 2 medium carrots, finely diced
    • 2 brown onions, finely diced
    • 1 clove garlic, finely diced
    • 2 tablespoons finely chopped fresh rosemary
    • 2 tablespoons finely chopped fresh thyme
    • 1 bay leaf
    • 1 1/2 cups (375ml) beef stock
    • 1 cup (250ml) red wine
    • Parsley Sauce
    • 60g butter
    • 2 tablespoons plain flour
    • 1 cup (250ml) hot milk
    • 1 cup chopped fresh flat leaf parsley

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Extra time:1hour  ›  Ready in:3hours30min 

    1. Preheat oven to 200 degrees C.
    2. Place shanks, carrots, onions, garlic and herbs in a large ovenproof dish.
    3. Combine stock and wine and pour over shanks and vegetables. Cover and cook in oven for 30 minutes.
    4. Reduce oven to 150 degrees C and cook for a further 1 1/2hrs or until shanks are tender.
    5. Remove shanks; strain and reserve liquid. Place strained liquid into a medium saucepan. Bring to the boil; simmer, uncovered, until reduced by half.
    6. Parsley Sauce: Melt butter in a small saucepan; add flour. Cook, stirring, for 1 minute. Gradually whisk in reduced cooking liquid & hot milk. Cook, stirring, until mixture boils and thickens. Stir in parsley. Season to taste.
    7. Serve shanks drizzled with parsley sauce.

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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (3)

    by
    4

    Terrible..Not cooked nearly long enough... Another 1 hr at least would be closer to the mark..  -  16 Feb 2012

    by
    10

     -  14 Oct 2012  (Review from Allrecipes UK & Ireland)

    by
    0

    They don't come much easier than this; chop some veg, add lamb shanks and some liquid, and stick in the oven. Amazing, how such an easy recipe can be quite so delicious. I've had a couple of tough joints of lamb recently which shook my faith in lamb – not by this recipe, this recipe makes tender and lovely meat every time. Garlic mash to go along with it works very well (again, easy; mash some spuds and mash a couple of cloves of crushed garlic into them.) Easy doesn't always mean nasty  -  12 May 2013  (Review from Allrecipes UK & Ireland)

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