Roast lamb shank in a red wine sauce, tender and cooked to perfection, a delicious twist on a Sunday roast, steak, or a romantic dinner for two. A simple recipe and best pre-prepared the evening before to tenderize the meat but can be cooked the same day. I like to serve with a mustard mash and steamed curly kale or with some mini roast potatoes. I’ve heard say that when cooking with wine it’s best to use a good wine you would normally enjoy drinking and not just a random table wine. This roast lamb shank recipe serves two but can be used to serve more, here I’ve used two lamb shanks, but you can of course add more to cater for the number of guests as required.
2 Trimmed lamb shanks, or enough to serve your guests.
2 Carrots cut chunky. (one per lamb shank)
2 Onions quartered. (one per lamb shank)
Small bunch of fresh rosemary or a pinch of dried rosemary.
2 cloves of garlic, gently crushed.
Jar of redcurrant jelly or I find cranberry sauce works equally well. Use roughly 5 -6 teaspoons.
Pinch of salt and black pepper.
Bottle of good red wine.
1 Tablespoon of butter.
2 tablespoons of plain all-purpose flour.
A little virgin olive oil.
Potatoes and seasonal veg to serve.
If you want to make a mustard mash you will need to boil two medium potatoes per serving, a good knob of butter and a good couple of teaspoons of Dijon mustard to mash into your boiled potatoes.
You will also need either a versatile casserole pan to use on the stove which is transferable to the oven with a lid, or as I use a deep pan for the stove and a roasting pan with lid for the oven.
Drizzle a little virgin olive oil into the casserole dish or pan and bring to a moderate heat, put each lamb shank into the pan in turn pressing down to sear each side of the lamb sealing in flavor and browning the meat. Once you’ve seared the lamb, add the carrots and onions to the pan followed by the crushed garlic, herbs and seasoning. Now top up with the red wine, enough to cover the lamb or at least most of it. Now turn off the heat and leave overnight, if you are preparing the day before, not forgetting to put into the fridge once cooled.
Preheat the oven to 160c/gas mark 3/325f
Now with the lamb shanks and previously mentioned ingredients in the oven dish with a lid on, put into the preheated oven for 2 hours. After the first 2 hours leave the lid off for another half hour and let the wine reduce down whilst keeping an eye on the progress, if roasting potatoes put those into the oven now or start prepping your mash and steamed veg.
Remove the casserole dish from the oven with care and put the lamb shanks to rest then strain off the liquid and sieve into a jug to avoid getting bits of herb into the sauce, this will be the base for your sauce. The liquid should have reduced down and if you are a fan of a more runny consistency add the redcurrant jelly to the sauce now, or If you like a thickened sauce, put a tablespoon of butter in a saucepan and melt down before adding the plain flour a little at a time until it all comes together, and the flour has cooked through not more than a couple of mins and don’t let it burn. Add the liquid to the roux a little at a time and whisk rapidly, keep adding liquid until combined fully and lump free, now add the red currant jelly or cranberry sauce, about 5 or six good spoons full to taste as a personal preference. The sauce should be a medium consistency, but I find if it becomes too thick I’ll add a little of the juices from the steamed vegetables.
Now use the onions and carrots as a bed for the lamb shanks and drizzle over a little of the sauce. Serve up with steamed veg and mustard mash or with roast baby potatoes with the red wine sauce to taste. For dessert, why not try a zingy lemon drizzle cake ? Or a zesty lemon cheesecake? Enjoy and serve with love.