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Lamb Shanks in Deep Rich Gravy

Ready in 2 hrs 30 mins

Recipe by Graham 

Lamb Shanks in Deep Rich Gravy is a magical recipe, especially if you want to have your guests guessing at the secret ingedients. Even though the recipe uses anchovies (a very salty fish) you can't taste it in the finished dish but it totally transforms the meat and gravy, bringing out the delicious flavours.

Incidentally, 3lb (1½kg) of shanks is usually about 2 or even 3 shanks. If your butcher offers you one large one, reject it - at that size, it's probably old mutton! If you have any problems, simply use a leg of lamb instead.

Preparation Time

15 Minutes

Cooking Time

2 Hours 15 Minutes
A Top Choice Recipe for Flavour

Ingredients for Lamb Shanks in Deep Rich Gravy

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

about 3 lb lamb shanks (shins)
  salt and pepper
1 tablespoon olive oil
2 onions
1 clove garlic
6 anchovy fillets
2 sprigs rosemary
2 bay leaves
½ pint chicken or beef stock
½ pint red wine
  handful fresh parsley

How to Cook Lamb Shanks in Deep Rich Gravy

  1. Peel and roughly chop the onions and garlic. Season the lamb shanks with a little salt and freshly ground black pepper. Brown them in a large casserole with the olive oil over a high heat (I use a cast iron 'Dutch Oven' type casserole like you can see here at LeCreuset.com)
  2. When the shanks are lightly browned add the chopped onions and garlic. Chop four of the anchovy fillets and add to the casserole. Add the rosemary and bay leaves, then add the stock and the wine and bring to a simmer. (It doesn't matter whether you use beef stock or chicken stock. Personally I use beef stock to give a slightly richer flavour.)
  3. Bring the liquid to simmering, put the lid on the casserole and cook in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for two hours, turning the shanks halfway through. Once cooked, remove the shanks and place on a serving dish. Cover with foil and leave to rest in a warm oven.
  4. Meanwhile complete the sauce by adding two or three more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning then pour over the resting lamb shanks and serve with Champ and French Style Peas for a filling and hearty meal full of secret, deep flavours.
GRAHAM'S HOT TIP:
Garlic can leave a strong after-taste so, before chopping, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without the lingering taste.
 
GRAHAM'S WINE RECOMMENDATION:
A Cabernet Sauvignon (a firm red wine with black fruit, oak and herbs) like Clos du Marquis, St. Julien, makes an excellent accompaniment to Rich Gravy Lamb Shanks. Whilst full-bodied, it offers soft, integrated tannins with succulent and velvety fruit flavours and pairs wonderfully with rich lamb.