Delia Smith’s Lamb Shanks, a hearty dish featuring succulent lamb shanks, seasoned with salt and pepper, browned to perfection, and slow-cooked in a rich blend of red wine, crushed tomatoes, and aromatic herbs. With a total cooking time of 2.5 hours, this recipe yields a satisfying meal for four.
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š§” Why You’ll Love This Lamb Shanks Recipe:
- Rich Flavors: Delia Smith’s Lamb Shanks recipe offers a burst of rich and savory flavors.
- Tender and Juicy: The slow-cooking method ensures the lamb shanks are tender and juicy.
- Easy Preparation: With straightforward instructions, the recipe is easy to follow.
ā What Is Delia Smith Lamb Shanks Recipe?
Delia Smith Lamb Shanks recipe comprises seasoned lamb slow-cooked in red wine, tomatoes, and aromatic herbs.
š Delia Smith Lamb Shanks Ingredients
- 4 lamb shanks , around 13 oz / 400g each
- 1 tsp EACH cooking/kosher salt and pepper
- 2 ā 3 tbsp olive oil , separated
- 1 onion , finely diced (brown, yellow or white)
- 3 garlic cloves , minced
- 1 cup carrot , peeled, finely diced
- 1 cup celery , finely diced
- 2 1/2 cups red wine (full bodied (good value wine, not expensive! Note 3)
- 800 g / 28oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups chicken stock , low sodium (or water)
- 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
- 2 dried bay leaves
š² How To Make Delia Smith Lamb Shanks
- For both fan and conventional ovens, preheat to 180Ā°C/350Ā°F.
- Shawns in season
- After drying the lamb shanks, season them with salt and pepper.
- A big heavy-bottomed saucepan should be heated over high heat with 2 tablespoons of olive oil. In two separate batches, brown the lamb shanks in the pan for approximately five minutes.
- After removing the lamb to a plate, pour out any extra fat from the pot.
- Transfer to a medium-low heat setting. While that’s happening, heat up the other tablespoon of olive oil.
- Simmer for another minute after adding the garlic and onion. Then, throw in some celery and carrots. To make the onion transparent and sweet, cook it for 5 minutes.
- Toss in the thyme, bay leaves, tomato paste, crushed tomatoes, chicken stock, red wine, and crushed tomatoes. Combine by stirring.
- After making sure they fit snugly, put the lamb shanks in the saucepan and cover them with water.
- Raise the heat to medium and simmer the liquid. After covering, bake for 2 hours (for alternative cooking techniques, see notes).
- After 30 minutes (for a total of 2 1/2 hours), take the lid off and put it back in the oven. Make sure the lamb is done; if it isn’t, cover and continue cooking. Perfectly cooked meat should be just soft enough to cling to the bone.
- Lay the lamb on a platter and cover to keep it warm. Remove the bay leaves and thyme and throw them away.
- To get the most sauce out of the veggies, strain them into a basin while pressing down.
- Return the strained sauce to the saucepan. Very seldom do I need to reduce the sauce to a syrupy consistency, but if necessary, I bring it to a simmer over medium heat and cook it down just a bit (see video). After tasting, season with salt and pepper as desired.
š Recipe Tips:
- Ensure the lamb shanks fit snugly in the saucepan for even cooking.
- Use a full-bodied, good-value red wine; it doesn’t need to be expensive.
- Strain veggies well to extract maximum sauce.
- Adjust sauce consistency to your liking, simmering if necessary.
šµ What To Serve With Lamb Shanks?
Pair Lamb Shanks withĀ Creamy Mashed Potatoes ,Roasted Vegetables, Garlic Spinach ,Polenta, Crusty Bread ,Green Beans Almondine,Grilled Asparagus.
š How To Store leftovers Lamb Shanks?
- In the fridge: leftovers Lamb Shanks can be stored for 4 days in an airtight container.
- In the freezer: You can store leftovers Lamb Shanks for 3 months, tightly wrapped in foil or freezer bags.
š„µ How To Reheat leftovers Lamb Shanks?
- In the oven: Place lamb shanks in a covered dish, add a bit of broth, and heat for 20-30 minutes at 325Ā°F.
- In the microwave: Put lamb shanks in a microwave-safe dish, cover with a damp paper towel, and heat for 1 minute.
- In the air-fryer: Place lamb shanks in the air-fryer basket, and reheat for 10-15 minutes at 350Ā°F.
FAQ’S:
Can I Use Dried Thyme Instead Of Fresh?
Yes, you can use dried thyme as a substitute for fresh. Use dried thyme instead of the fresh sprigs.
How Do I Know If the Lamb Is Perfectly Cooked?
The lamb is perfectly cooked when the meat is just soft enough to cling to the bone. Ensure it reaches the desired tenderness during the baking process.
Can I Use Fresh Tomatoes Instead Of Crushed Tomatoes?
Yes, you can use fresh tomatoes as a substitute for crushed tomatoes. Use diced or blended fresh tomatoes, adjusting the quantity for consistency.
What Should I Do If the Lamb Shanks Are Not Browning Properly
Ensure the pan is hot enough before adding the lamb shanks and avoid overcrowding. Browning in two separate batches ensures proper contact with the pan for evenĀ
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Delia Smith Lamb Shanks Nutrition Fact:
- Calories:624cal
- Carbohydrates:31g
- Protein:42g
- Fat:25g
- Saturated Fat:5g
- Polyunsaturated Fat:3g
- Monounsaturated Fat:16g
- Cholesterol:117mg (39%)
- Sodium:1260mg
- Potassium:1590mg
- Fiber:6g
- Sugar:16g
- Calcium:133mg
- Iron:7mg
Delia Smith Lamb Shanks
Description
Delia Smith’s Lamb Shanks, a hearty dish featuring succulent lamb shanks, seasoned with salt and pepper, browned to perfection, and slow-cooked in a rich blend of red wine, crushed tomatoes, and aromatic herbs. With a total cooking time of 2.5 hours, this recipe yields a satisfying meal for four.
Ingredients
Instructions
- For both fan and conventional ovens, preheat to 180Ā°C/350Ā°F.
Shawns in seasonĀ Ā - After drying the lamb shanks, season them with salt and pepper.
- A big heavy-bottomed saucepan should be heated over high heat with 2 tablespoons of olive oil. In two separate batches, brown the lamb shanks in the pan for approximately five minutes.Ā
- After removing the lamb to a plate, pour out any extra fat from the pot.
- Transfer to a medium-low heat setting. While that’s happening, heat up the other tablespoon of olive oil.Ā
- Simmer for another minute after adding the garlic and onion. Then, throw in some celery and carrots. To make the onion transparent and sweet, cook it for 5 minutes.
- Toss in the thyme, bay leaves, tomato paste, crushed tomatoes, chicken stock, red wine, and crushed tomatoes. Combine by stirring.
- After making sure they fit snugly, put the lamb shanks in the saucepan and cover them with water.Ā
- Raise the heat to medium and simmer the liquid. After covering, bake for 2 hours (for alternative cooking techniques, see notes).
- After 30 minutes (for a total of 2 1/2 hours), take the lid off and put it back in the oven. Make sure the lamb is done; if it isn’t, cover and continue cooking. Perfectly cooked meat should be just soft enough to cling to the bone.
- Lay the lamb on a platter and cover to keep it warm. Remove the bay leaves and thyme and throw them away.
- To get the most sauce out of the veggies, strain them into a basin while pressing down.Ā
- Return the strained sauce to the saucepan. Very seldom do I need to reduce the sauce to a syrupy consistency, but if necessary, I bring it to a simmer over medium heat and cook it down just a bit (see video). After tasting, season with salt and pepper as desired.
Notes
- Ensure the lamb shanks fit snugly in the saucepan for even cooking.
Use a full-bodied, good-value red wine; it doesn’t need to be expensive.
Strain veggies well to extract maximum sauce.
Adjust sauce consistency to your liking, simmering if necessary.
Delia Smith Lamb Shanks