Are you looking for a hearty and delicious meal? The Hairy Bikers Lamb Shanks recipe is a true classic. You will love how easy it is to prepare.
This dish brings comfort to any dining table. Everyone will ask for a second serving of this meal.
Tell Me About This Hairy Bikers Lamb Shanks
Rich Flavor Profile: The slow-cooked meat absorbs all the savory wine and herb notes for a deep flavor.
Melting Texture: The meat becomes incredibly tender and will fall off the bone after long, slow cooking.
Simple Process: Even beginners can master this recipe with basic steps and minimal constant kitchen supervision needed.
Perfect Timing: While it takes a few hours, the actual hands-on work is finished in twenty minutes.
Equipment List
Large Casserole Dish: This is essential for browning meat and simmering the stew evenly.
Sharp Chef Knife: You need this to chop your vegetables into neat, even pieces quickly.
Tongs: Use these to flip the heavy lamb shanks safely without splashing hot oil.
Wooden Spoon: This tool helps you scrape the bottom of the pan for extra flavor.
Ingredients You Need for Hairy Bikers Lamb Shanks
Lamb Shanks: These provide the main meaty base for the dish and require slow braising.
Olive Oil: Used for searing the meat to create a beautiful, deep brown crust.
Onion, Carrots, Celery: This trio provides the classic aromatic base needed for a deep, complex sauce.
Garlic: Adds a pungent, savory kick that balances out the richness of the lamb.
Red Wine: It deglazes the pan and adds a sophisticated depth to the final gravy.
Beef Stock: Acts as the liquid base that keeps the meat moist throughout cooking.
Tomato Puree: Provides acidity and thickens the sauce for a velvety consistency.
Herbs: Fresh rosemary and thyme bring an earthy aroma that complements the lamb perfectly.
How to Assemble
1. Brown the Meat
Heat oil in your pan over medium-high heat. Sear the shanks until golden brown on all sides. This adds flavor.
2. Cook the Vegetables
Remove the meat. Add your onions, carrots, and celery. Cook until soft and fragrant. Do not burn them.
3. Deglaze and Simmer
Pour in the wine. Scrape the bottom of the pot. Add stock and herbs. Return the meat to the pot.
4. Slow Cook
Cover the pot. Cook on low heat for two hours. Keep the heat steady. Ensure the meat is very tender.
Recipe Success Tips
➡️ Pat the lamb dry before searing to get the best brown color possible.
➡️ Don’t rush the browning process as it creates the foundation of the sauce.
➡️ Let the sauce reduce uncovered at the end for a thicker, richer consistency.
➡️ Serve this with Ina Garten Potatoes Anna Recipe for a restaurant-style meal at home.
How To Store Leftover
Let the dish cool completely before putting it into the fridge. Place the leftover meat and sauce in an airtight container.
It will keep fresh for up to three days. You can also freeze it for up to one month.
FAQs about Hairy Bikers Lamb Shanks
Can I use a slow cooker? Yes, cook on low for seven hours until the meat is falling off the bone.
What should I serve with this? It pairs perfectly with creamy mashed potatoes, crusty bread, or maybe some Hairy Bikers Focaccia Bread Recipe.
Is the wine necessary? It adds depth, but you can swap it for extra beef stock and a splash of vinegar.
Nutritions
| Calories | 650 kcal |
| Protein | 45g |
| Fat | 30g |
| Carbs | 15g |
Conclusion
Making this Hairy Bikers Lamb Shanks recipe is a rewarding kitchen experience. Your house will smell amazing while it slowly cooks.
Enjoy this meal with your family this coming weekend. We hope you love this dish as much as we do!
Hairy Bikers Lamb Shanks Recipe
Ingredients
- 4 lamb shanks trimmed
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 large carrots chopped
- 300 ml red wine dry
- 500 ml beef stock
- 1 tbsp tomato puree
- 2 sprigs rosemary
- 1 tsp thyme dried
Instructions
- Brown the lamb shanks in a hot pan with oil.
- Remove lamb and fry the onion, carrot, and celery.
- Stir in garlic and tomato puree until fragrant.
- Pour in red wine and reduce by half.
- Add the beef stock, herbs, and lamb shanks back to the pot.
- Cover and simmer on low heat for two and a half hours.
- Remove the lid for the final 30 minutes to thicken the sauce.
- Serve hot with mashed potatoes.
