Lamb shanks recipe
Aahh – hot days, warm evenings, cold wine and eating outside. For when a BBQ doesn’t seem quite the thing, we love those gorgeous garlicky, lemony, olive oil, Mediterranean flavours for a bit of al fresco dining. Something that can be put in the oven and ignored whilst we get busy with the corkscrew and a bit of chat then simply served with crisp, fresh salad or veg (perhaps, if one’s lucky enough, straight out of the garden!). Crusty, posh bread to mop it all up. Surely, it’s what summer is all about?
To make the onion soffritto:
Ingredients
4 chopped onions
3 tbsp vegetable oil
2 tbsp water in a covered pan
Step-by-step
Sweat for about 15 mins until soft and translucent.
Ingredients
- 4 lamb shanks
- 150 ml white wine
- 300 ml water
- 4 cloves of garlic, finely chopped
- 1 whole lemon, quartered
- 1 lamb stock cube
- 400 g tinned butter beans
- 1 tbsp capers, drained
- 4 bricks frozen spinach
- 1 tbsp plain flour
- 1 pinch salt and pepper
- 2 tbsp natural yoghurt
- 0.5 bunch fresh coriander, chopped
- 4 lamb shanks
- 5.3 fl oz white wine
- 10.6 fl oz water
- 4 cloves of garlic, finely chopped
- 1 whole lemon, quartered
- 1 lamb stock cube
- 14.1 oz tinned butter beans
- 1 tbsp capers, drained
- 4 bricks frozen spinach
- 1 tbsp plain flour
- 1 pinch salt and pepper
- 2 tbsp natural yoghurt
- 0.5 bunch fresh coriander, chopped
- 4 lamb shanks
- 0.6 cup white wine
- 1.3 cups water
- 4 cloves of garlic, finely chopped
- 1 whole lemon, quartered
- 1 lamb stock cube
- 14.1 oz tinned butter beans
- 1 tbsp capers, drained
- 4 bricks frozen spinach
- 1 tbsp plain flour
- 1 pinch salt and pepper
- 2 tbsp natural yoghurt
- 0.5 bunch fresh coriander, chopped
- 2 tbsp onion soffritto
- 2 tbsp onion soffritto
- 2 tbsp onion soffritto
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- Turn on the oven to 180°C. Put the shanks into the roasting tin.
- Cook the onion based and add the wine, water, garlic, quartered lemon (rind and all), stock cube, butter beans, capers and spinach. Bring to the boil and then pour over the shanks. Cover the tin with foil so no steam can escape and cook in the oven for 1.5 hours.
- Once cooked, pour all the juices form the tin into a saucepan and wait for the fat to surface. Sprinkle the flour over in a think, even layer, wait for it to turn translucent and stir through. Bring the juices to the boil.
- Season to taste, but watch the salt as capers can be salty. Return the sauce to the tin with the shanks and cover well with foil.
- This can be made up to 2 days ahead and stored in the fridge or freezer. To reheat, cook at the same oven temperature for 25 mins.
- Just before serving, stir in the yoghurt and coriander.
Recipe taken from Lucy's Food
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