Lamb shanks are the quintessential slow food. And the slower you cook them the juicier they are. For the busy cook this is a terrific recipe as you can get it all going and once it’s cooking, you can get on with whatever you want to get on with. And for the impatient cook, there is always the benefit of a pressure cooker! Enjoy!
Juicy Lamb Shanks
Course: MainDifficulty: Moderate4
servingsIngredients
4 Small, whole lamb shanks
45 ml Olive oil
500 ml Dry red wine
4 – 6 Large garlic cloves
4 Large rosemary stalks
1 Lemon, sliced
2 Beef stock cubes
500 g Oyster mushrooms
100 g (750 ml) Rocket or English spinach leaves
Freshly-milled black pepper
90 ml Parsley, chopped
30 ml Long, fine strips of lemon rind
Directions
- Heat the oil and add the shanks. Brown them all over and add the wine, garlic, rosemary, lemon and stock cubes. Bring to the boil, reduce heat, cover and simmer for 90 – 120 minutes, replenishing the cooking liquids from time to time if necessary.
- Cook until the meat is very tender. Increase the heat, then cook rapidly without the lid until the cooking liquids have reduced and thickened to your liking.
- Just before serving, spray a large pan with olive-oil spray and add the mushrooms. Sauté lightly, then add the rocket. Stir lightly and remove from heat. Season to taste and arrange mushroom mixture on a warmed serving platter with the shanks on top.
- Strain the sauce if preferred and drizzle some over the meat. Season with black pepper and scatter with parsley and lemon rind.
- Serve with couscous and a salad or steamed vegetables. Pass a bowl with the remaining sauce around.
Serves 4.
Chef’s Hint
- You can use baby spinach instead of the rocket.
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