Bobby's Luscious Lamb Shanks

I'm afraid I have to confess to being a tad tardi with my blogs of late (ok, maybe not tardi, ridiculously rubbish for the last three months!)  However, I promise I have a perfectly viable excuse.  A scrummy newborn girl who has been monopolising my time somewhat.  Anyway, after a couple of months getting my life back together I'm back in the kitchen (back on the blog) and kicking this week off with the recipe I last attempted before I became a mother of two (how, how, how?...)

Bobby's Luscious Lamb Shanks came to me courtesy of my fellow Twitter buddy @revillaroberto (man of good taste, style and fellow foodie).

I was blown away by the delightful simplicity of this recipe.  Easy to do yet mouthwateringly delicious it was worth every minute of the two hour wait (or in my case, three hours because I accidentally turned the hob off...I know, I know!  Can I claim "baby brain" for that faux pas?!)  Served with well seasoned, buttery mashed potatoes this was rich, melt in the mouth, meaty goodness.  Careful when you put the garlic in, it's so easy to burn it!  A great way to easy entertaining and happy eaters!  So, hobs at the ready people for a one pot dish you're bound to enjoy.

Bobby's Luscious Lamb Shanks

 

You need either a big Le Creuset type casserole or very large preferably heavy type pan with a lid

Ingredients:

4x lamb shanks

4x teaspoons of chopped garlic

Salt and Black Pepper to season

Olive oil

Small bottle of red wine (something full-bodied like a Rioja)

Water

One large onion

Two tins of chopped tomatoes

Get your pan on the hob and turn up the heat. Add a good glug of olive oil and when hot add the shanks. season with salt and pepper then brown them on both sides.

 

Whilst your shanks are browning dice up the onion

 

Once browned remove the shanks onto a plate

 

Add the garlic and brown for 10-15 seconds, don't let it burn

 

Then add the red wine (all of it!), wait 15 seconds and then stir, scraping off any brown bits from the bottom of the pan.

After a minute or so add the two tins of chopped tomatoes and the onion, put the shanks back in, and then top up with water to cover. Reduce heat medium to low, put the lid on and leave to simmer for an hour.

 

Turn the shanks over, replace lid and leave for another hour.

 

Remove shanks very carefully as by now the meat will be falling off the bone. Turn the heat up and boil the sauce for 5-10 minutes or until it has reduced a little and is thicker.

 

Then place the shanks carefully back in, heat through for 3-4 minutes and you are ready to serve.

 

Place a shank on each plate, pour over some of the sauce. Add some mashed potato on the side, alternatively some crusty bread will do to mop up the lovely sauce.