Lamb Shanks – Irish Style Braised Lamb Shanks Recipe
Irish style merely means adding pearl barley as in Irish Stew, very popular on St Patricks Day! This truly is a warming and delicious dish, with a couple of twists in our tips! CAN BE SLOW COOKED as well.
Lamb Shanks Recipe Tips
- If you want to slow cook this, still brown off the shanks and put into a slow cooker with all the vegetables and stock. Cook on high for 4 hours, and then test. Replenish stock if necessary or even use water. Stir a little and continue to cook for another hour. Repeat this process until the lamb and vegetables are all tender. Add some chopped mint at the end before serving.
- A dash of mint sauce into the gravy will really bring out the flavour of the whole dish ” bit of a cheat but delicious!
- Roasted parsnips are also delicious served with this casserole, if you have the time.
Recipe Serves: 4
Recipe Cooking Time: 2 and a half hours to 3 hours
Recipe Preparation Time: 25 mins
- 4 medium-sized lamb shanks
- 1 tbs vegetable oil
- 4 tbs of pearl barley
- 400ml of lamb stock (you can use beef stock)
- Handful of fresh thyme leaves
- 200 grams of carrots roughly chopped
- 2 large leeks, cut into equal pieces
- 3 potatoes, quartered
- 2 medium onions, quartered
- 3 celery sticks, cut into about 8 cm each piece
- Seasoning to taste
- 1 tin of flageolet beans or cannellini beans, rinsed
- Preheat oven to 170 degrees.
- Heat the oil in a large frying pan, and brown off the shanks evenly.
- Transfer the shanks to a large casserole or ovenproof dish with a lid. Add the stock, barley, and thyme. Cover with foil and place the lid on. Cook in the oven for approx. 2 hours.
- Remove from the oven and add all the vegetables, plus some more water or stock if required. Season to taste, recover and put back in the oven for another hour.
- Take the casserole out of the oven and check that the lamb is soft and falling off the bone. If not, return to the oven for another 15-30 mins.
- Take the lamb out of the casserole dish and place on a warm plate and cover tightly with foil. On the top of the oven, reheat the vegetables over a low to medium heat and check that they are cooked to your liking. Add more water or stock according to how you like the gravy.
- Serve on warm plates, a couple of spoonfuls of the sauce on the bottom. Place the shanks on top, and then some more of the sauce and vegetables.
- If required, serve with some baby potatoes or mashed potatoes sprinkled with a little mint.