James Martin Lamb Shanks

This delicious James Martin lamb shank recipe is a hearty, slow-cooked meal that’s perfect for a comforting dinner. The tender lamb is paired with creamy butter beans and a rich red wine sauce, making it both flavorful and filling. You can easily adjust the ingredients based on what you have at hand.

Ingredients Needed

• 50 ml (1.7 fl oz) olive oil
• 50g (3.5 tbsp) butter
• 4 lamb shanks
• 2 onions, peeled and diced
• 4 cloves garlic, sliced
• 1 bay leaf
• 750 ml (25 fl oz) red wine
• 400 ml (13.5 fl oz) beef stock
• 2 tbsp tomato puree (paste)
• 1 tsp sherry vinegar

Beans:

• 600g (2.6 cups) butter beans
• 25g (1.75 tbsp) butter
• Few sprigs rosemary
• 1 shallot, diced
• 3 cloves garlic, crushed
• 300 ml (1.25 cups) double cream
• Splash of white wine (approx. 2 tbsp)
• 1 small bunch parsley, chopped
• Salt and pepper, to taste

To serve:

• Buttery, creamy mashed potatoes

How To Make Lamb Shanks

1. Brown the Lamb Shanks: Fry the lamb shanks in the olive oil and butter until browned. Season with salt and pepper, then transfer them into an oven-proof dish. Add the diced onions, sliced garlic, bay leaf, red wine, beef stock, and tomato puree. Cover and simmer for at least 3 hours, or cook in the oven at 150°C (300°F) for 3 hours.
2. Reduce the Sauce: Once the lamb is tender, remove the shanks from the pot and place them onto a warm plate. Reduce the cooking liquor by half over medium heat and finish with a splash of sherry vinegar.
3. Prepare the Butter Beans: Cook the butter beans, diced shallot, and crushed garlic in butter and double cream for 5 minutes, adding the rosemary. Season with salt and pepper to taste, then sprinkle with chopped parsley.
4. Serve: Serve the lamb shanks with the reduced sauce, butter beans, and a generous dollop of buttery mashed potatoes.

Recipe Tips

• Sear the lamb well: Browning the lamb shanks before simmering locks in the flavor and gives the dish a richer taste.
• Simmer low and slow: For the best tenderness, make sure to cook the lamb shanks slowly for at least 3 hours.
• Reduce the sauce properly: After cooking, reduce the sauce to concentrate the flavors before adding the sherry vinegar.
• Season at the end: Always taste the sauce and beans before serving, and adjust the seasoning to bring out the best flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover lamb shanks cool to room temperature, then store them in an airtight container in the fridge. They will keep for up to 3 days.
• Freeze: Place the lamb and sauce in a freezer-safe container after cooling. Freeze for up to 3 months. Thaw in the fridge overnight and reheat thoroughly before serving.
• Reheat: Preheat the oven to 160°C (320°F). Place the lamb shanks and sauce in an oven-safe dish, cover with foil, and heat for 20-25 minutes until hot.

Nutrition Facts

Serving Size: 1 serving

• Calories: 350
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 320mg
• Potassium: 510mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 30g

Try More James Martin Recipes:

• James Martin Vegetable Soup
• James Martin Peach Tarte Tatin
• James Martin Sourdough Bread Recipe
• James Martin Onion Gravy