Slow-cooked lamb shanks with rosemary gravy

Cook lamb shanks gently until tender, balancing herbs and gravy with any seasoning already on the meat.

Lamb shanks are built for slow cooking. Their connective tissue needs time to soften, while the bones and meat give the cooking liquor plenty of flavour. Check whether your shanks are plain or already minted before deciding on seasoning.

Ingredients for two

Use two lamb shanks, one onion, one carrot, two garlic cloves, 400ml lamb or beef stock, a small rosemary sprig, one tablespoon tomato purée and one tablespoon oil. With pre-seasoned minted shanks, use less rosemary and do not add salt until you have tasted the cooked sauce.

Prepare the pot

Heat the oven to 140°C fan or 160°C conventional. Brown the shanks in a suitable casserole, then set aside. Soften chopped onion and carrot, add garlic and purée, then pour in the stock.

Return the shanks. The liquid should provide a moist braising environment without exceeding the vessel’s capacity. Cover with a well-fitting lid.

Cook until yielding

Braise for approximately 2½–3½ hours, turning once if practical and checking the liquid. Shank size varies: the meat should be safely cooked and pull readily from the bone. If still firm, continue gently with enough moisture.

Finish the gravy

Lift the shanks carefully onto warm plates. Skim excess fat from the liquid and reduce it on the hob if necessary. Remove the herb stalk. Taste before seasoning, particularly with glazed or minted products.

Serve with mash and greens. For a slow-cooker version, use a recipe suited to your appliance and its liquid requirements rather than copying oven quantities unchanged.

A smaller shank may be one portion with substantial sides, but appetites and bone weight vary. Check the product size when planning the meal.

Explore the Malpas Farm Shop range
Minted Lamb Shanks - 300g Each - 2 Pack
https://www.malpasfarmshop.co.uk/product-page/minted-lamb-shanks

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.