Restaurant 1861

Fine food worth the extra mile!

Wonderful Welsh lamb shanks

Welsh lamb


8 Welsh lamb shanks
500ml of lamb or chicken stock
350ml of white wine
2 tablespoons of olive oil
2 tablespoons of plain flour
1 tablespoon of tomato puree
1 chopped onion
2 chopped carrots
3 fresh bay leaves
4 garlic cloves
Several sprigs of rosemary

Preheat your oven to 200C or Gas Mark 6.
Choose a roasting tray or casserole dish big enough for all eight shanks and pour the oil in. Place the pan on the hob on a high heat and brown the lamb all over for 10 minutes.
Take the lamb out, then add the chopped carrots and onion and 10 minutes. When they start to brown, add the garlic and herbs, then stir in. Cook for a few more minutes.
Add the tomato puree and flour, season, then pour over the wine and stock.
Return the lamb shanks to the pan and simmer.  
Cover your pan tightly with a lid or foil and cook in the oven for 1½ to 2 hours (until the lamb is tender).
Take the lamb out of the sauce and set aside to rest.
Place the pan back on the hob and reduce the sauce for around 15 minutes. It should become glossy.
Sieve it into a jug.
Serve the lamb shanks with the sauce drizzled over them, with mashed or crushed potatoes and seasonal vegetables.