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Recipe for family meals :

Slow Roasted Lamb Shanks with Roasted Root Vegetables

This recipe for Lamb Shanks was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

"This Lamb Shanks recipe comes from a restaurant "Sent Sovi" in Napa, California (our wine country). I've made it and it's delicious. Takes a little time but it's worth it".

Ingredients for Slow Roasted Lamb Shanks

6 Lamb shanks, about 14 ounces each
salt and pepper to taste
1 onion
1 large turnip
1 carrot
2 celery ribs
1 whole head of garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley sprigs
1 bottle dry white wine
1 quart water, chicken broth or lamb shank
Roasted Root Vegetables (see recipe)
Chopped parsley for garnish (optional)

How to make Slow Roasted Lamb Shanks
  • Preheat the oven to 475F. Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan. Roast for 25 minutes, or until nicely browned. Remove from oven.
  • Reduce oven temperature to 250F.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
  • Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley. Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan. Boil until the liquid has reduced by one-third.
  • Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks. Add enough of the water, chicken broth or lamb stock to almost cover the meat. Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
  • Remove the foil during the last 30 minutes of cooking.
  • At this point, the lamb should be fork-tender and falling off the bone. Remove the shanks from the pan and let cool to room temperature.
  • Strain the braising liquid and skim off the fat.
  • When ready to serve, slowly reheat the shanks in the braising liquid.
  • To serve your lamb shanks, portion the roasted root vegetables onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top. Garnish with parsley, if desired.

Shirley Cline