Braised lamb shanks with potatoes

Lamb shanks make a lovely dish for any time of year.  They need slow cooking so that the meat falls off the bone, but not so long that firmness is lost.  This recipe comes from Spain and is served with crispy roast new potatoes – a perfect combination.

Preparation Time: 15 Mins

Cooking Time: 2¼ Hrs

Total Time: 2½ Hrs

Ingredients

For 2 servings…

2                    Lamb shanks          

1 tbs               Olive oil    

1                    Onion  - chopped finely          

1                    Carrot  - sliced        

3 cloves           Garlic  - chopped finely          

2                    Tomatoes  - chopped

250 ml             Wine  - dry white     

2 tbs               Brandy      

250 ml             Stock        

                      Pepper      

                      Salt          

For the potatoes

350 gms          Potatoes  - new       

                      Salt          

                      Olive oil    

Method

In a large, wide casserole fry the lamb shanks in the oil, over a medium heat, browning them all over. Then remove from the pan.  In the same oil cook the onion and carrots until the onion is soft - stirring often.  Add the garlic and cook, stirring, until the aroma rises.  Then add the tomatoes.

Cook for about 8 minutes, put the shanks back into the pan and pour in the wine, brandy and stock.

Season and cook, covered, over a very low heat for 2 hours or until the meat is so tender you can pull it off the bone.  During the cooking turn the shanks over three or four times and, if necessary, add a little more stock to keep them half covered.   Take off the lid towards the end to let the sauce reduce.  Lift out the lamb shanks, blend the sauce to a cream consistency and return the shanks to the dish.

To cook the potatoes…

Boil the potatoes in salted water for 10 minutes.  Drain, dry them and cut them in halves or quarters.  Place them in a roasting dish, sprinkle them with salt and pour on a good amount of olive oil to coat them all over.  Roast in an oven at 220°C for 40 minutes, or until crisp and golden.

Serve the lamb with the potatoes.

Variations

While the dish has a delicious simplicity of taste adding a good sprig of rosemary would not go amiss.

Wine recommendations

Lamb shanks need a robust red wine.

Conventional

     Côtes du Rhône Villages

Interesting

     Chinon

     Côtes du Luberon

     Crozes Hermitage

     Saint Joseph