Cumbrian Saltmarsh Lamb Shank
This hearty lamb shank recipe promises tender meat falling off the bone in a flavorful broth infused with aromatic herbs and a hint of sweetness. The slow cooking process ensures a melt-in-your-mouth texture that pairs perfectly with creamy mashed potatoes and vibrant green vegetables. Get ready to treat yourself to a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 4 lamb shanks
- oil to fry
- 1 leek
- 4 celery sticks
- 2 carrots, not peeled
- 2 onions, not peeled
- 1 garlic bulb, unpeeled
- 1 bay leaf
- 1 tbsp thyme
- 1 tbsp rosemary
- 2 tbsp red currant jelly
- 150ml port
- 750ml chicken stock
Instructions
- Heat the oil in a casserole dish. Add the shanks one at a time, seal them on all sides and remove from the dish
- Add the roughly chopped vegetables and cook for 2 minutes
- Add the herbs and put the lamb back in the dish, on top of the vegetables
- Add red currant jelly and stock
- Put the lid on and bake at 150C for at least two and a half hours.
- Serve the lamb shank with buttery mash potato and green vegetables.
Yield
Serves 4
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