Delia Smith Lamb Shanks Recipe

This slow-cooked Lamb Shanks recipe is a dinner party showstopper as well as being effortlessly tender! Braising the meat in red wine makes the shanks go meltingly soft and falling-off-the-bone, which along with the sweet roasted garlic and onions adds a rich, gelatinous depth to this stew that is so comforting on a cold night.

Delia Smith Lamb Shanks Recipe Ingredients

• The Meat:
  • 4 large lamb shanks (approx. 450g each), trimmed of excess fat
  • 1 tbsp olive oil (or dripping)
  • 1 tbsp plain flour (seasoned with salt and pepper)
• The Braise:
  • 2 large onions, peeled and sliced into rings
  • 12 whole garlic cloves, peeled (left whole)
  • 425ml (15 fl oz) red wine (a robust one like Rioja or Cabernet)
  • 1 tbsp balsamic vinegar
  • 2 fresh rosemary sprigs
  • 2 bay leaves
  • Salt and freshly milled black pepper

How To Make Delia Smith Lamb Shanks Recipe

1. Prep the oven: Preheat the oven to 170°C (150°C fan/325°F/Gas 3). You will need a large, flameproof casserole dish with a tight-fitting lid (big enough to hold the shanks in one layer if possible).
2. Sear the meat: Dust the lamb shanks in the seasoned flour, shaking off the excess. Heat the oil in the casserole dish over high heat. Brown the shanks all over until they are a deep mahogany color. This takes about 10 minutes. Remove the shanks to a plate.
3. Sauté aromatics: Turn the heat down to medium. Add the onion rings and whole garlic cloves to the pan. Fry them gently for about 10 minutes until the onions are soft and golden brown at the edges.
4. Deglaze: Pour in the red wine and balsamic vinegar. Turn the heat up and let it bubble for a minute, scraping up all the sticky browned bits from the bottom of the pan with a wooden spoon.
5. Braise: Return the lamb shanks to the pot, nestling them among the onions and garlic. Add the rosemary sprigs and bay leaves. Season well.
6. Slow cook: Put the lid on the casserole. Place it in the center of the oven and cook for 2 hours to 2 hours 30 minutes. Check halfway through; if the liquid has reduced too much, add a splash of water or stock.
7. Finish: The lamb is ready when the meat is shrinking away from the bone and is incredibly tender. Remove the rosemary sticks and bay leaves. Skim off any excess fat from the surface before serving.

Recipe Tips!

• The Shrink Test: You know they are done when the meat has shrunk up the bone, revealing about an inch of the shank bone at the bottom. If the meat is still tight, put it back in!
• Whole Garlic: Don’t chop the garlic! Leaving the cloves whole allows them to cook slowly into sweet, creamy nuggets that you can squash into the gravy later. Chopped garlic would burn during the 2-hour cook.
• Balsamic Boost: The tablespoon of balsamic vinegar might seem small, but it adds a crucial acidity and sweetness that cuts through the richness of the lamb fat and red wine.
• Make Ahead: Lamb shanks are notoriously better the next day. Cooking them ahead allows the gelatin in the bones to set the gravy into a jelly, which melts back down into a glossy, thick sauce when reheated.

What To Serve With Delia Smith Lamb Shanks Recipe?

This Delia Smith Lamb Shanks Recipe is a rich, saucy main that needs a vehicle for the gravy! A mound of Creamy Mashed Potatoes is the classic choice to soak up the wine reduction. For a lighter alternative, serve it over a soft Polenta or a white bean purée! A side of braised Red Cabbage or simple steamed greens helps balance the intense richness of the meat.

How To Store Delia Smith Lamb Shanks Recipe

• Refrigerate: Store the shanks in their sauce in an airtight container for up to 3 days. The fat will solidify on top, making it easy to remove before reheating.
• Reheat: Place the shanks and sauce in a covered dish in a 180°C oven for 30–40 minutes until piping hot.
• Freeze: Freeze the shanks in the sauce for up to 3 months. Thaw overnight in the fridge.

Delia Smith Lamb Shanks Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 10g
• Protein: 55g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Roast Lamb with Garlic and Rosemary Recipe
• Delia Smith Cottage Pie with Leeks Recipe
• Delia Smith Cottage Pie with Cinnamon Recipe