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Lamb Shanks »

Andrew

19 Jan

A Nigel Slater Recipe from his The Kitchen Diaries – serve with mashed potato to squish into the sauce and a decent Rhone red – in this case a superb Chateauneuf-du-Pape.

Roast meat like this has got to be one of the hardest food subjects to photograph. Basically it is a lump of brown stuff and even with highlights of light bouncing off the liquid and fat it still doesn’t look that good. I note that the recipe is also one lacking an illustration in Slater’s book.

Lamb Shanks with Mustard and Mash

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 55 minutes

Lamb Shanks with Mustard and Mash

A warming lamb dish, perfect served with mash potato

Ingredients

2 lamb shanks – 1 per person
4 small onions
3 bay leaves
2 or 3 sprigs rosemary
250ml vegetable or meat stock
250ml red wine
3 cloves of garlic
1 heaped teaspoon gran mustard

Instructions

Oven to 160C/Gas3. Seal the lamb in olive oil until lightly coloured all over. Cut the onions into quarters, add them to the pan with the bay leaves and sprigs of rosemary. Add the stock and red wine. Add the garlic cloves squashed along with pepper and salt. Place the dish in the oven and bake for an hour and a half.
Half way through cooking stir in the mustard, turning the lamb too.

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7 Comments »

Jessica says:

January 19, 2009 at 3:48 pm

This looks simple and amazing – I’ll definitely be trying soon, thank you for sharing it!
Your “seal” probably wants to be “sear” though… I know what you mean, but others may not.
Fearless Kitchen says:

January 20, 2009 at 3:37 pm

Lamb shanks may not be the most photogenic of dishes, but anyone who knows lamb shanks doesn’t mind. These look great!
Andrew says:

January 20, 2009 at 5:51 pm

thanks They tasted great too!
Seal is also the descriptive used in the original recipe.
Jeanne says:

January 21, 2009 at 2:54 pm

OK, can I be pedantinc now? Seal in this sense is a verb, not a descriptive term… [ducks as Andrew takes a swing]
YOu are right – roasts are near-impossible to photograph (although sliced and plated sometimes works). You’ve done a pretty good job though!
we are never full says:

January 25, 2009 at 1:39 am

holy lord, so simple yet so exquisite. you could totally do this in a pressure cooker and save a bit of time (while still keeping the flavor).
Mallika says:

January 25, 2009 at 3:44 pm

I made this on Friday night and it was DELICIOUS! What a super recipe… I made a parsnip and potato mash and forgot the mustard by mistake. But it was still divine. Thanks so much for sharing the recipe.
Andrew says:

January 25, 2009 at 4:53 pm

Glad you enjoyed it Mallika – many thanks for taking the time to let us know!