Restaurant 1861

Fine food worth the extra mile!

Braised Shank of Lamb

RDL 0068


4 Lamb Shanks
375mls Red Wine
2 Litres lamb stock
1 large onion, diced
2 large carrots, diced
1 stick of celery, diced
Half leek, diced
4 cloves of garlic
1 bunch of rosemary


Fry the Lamb shanks until golden brown, remove from the pan and brown the vegetables, then return the shanks to the pan and deglaze with the red wine, reduce by half and cover with the lamb stock, add the rosemary and bring the pan to the boil, then braise in a low oven approximately gas mark 3 or 140oc for about 2-2half hours until the meat is tender.

Remove the shanks from the pan and keep warm. Strain the stock and reduce by half to create the sauce. Serve the shanks with lots of buttery mashed potatoes and seasonal vegetables.