Here is our video on how to make Slow Cooked Lamb Shanks in Gravy with Braised Carrots, along with a Mint Pesto recipe.
For us at the YSE Cookery School, it’s all about the tough cuts of meat and the wonderful jus that they bring with them. This video recipe shows you step by step how to prepare Braised Lamb Shanks with Creamy Polenta , Curly Kale, Braised Carrots and Mint Pesto. It makes a great Sunday lunch if you want to vary a little bit from the usual roast!
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-INGREDIENTS FOR 8-
8 lamb shanks
500g red onion
50g garlic
100g pancetta - lardons
15g dried mushrooms
375ml red wine
600ml beef stock
40ml balsamic vinegar aged
15g thyme
2g bay leaves
50g onions
50g garlic
5g rosemary
5g thyme
10g parsley
750ml full fat milk
750ml water
375g polenta
150g dolcelatte
1000g carrots
50ml olive oil
100g garlic
15g rosemary
100ml sweet white wine
80g mint
50g pinenuts
50ml olive oil
1 lemon
250g kale
20g butter
-METHOD-
Start with the Lamb: (this can be done in advance)
Heat casserole dish until a little oil is smoking. Brown the shanks all over then remove from the pan.
Sauté the red onions, garlic and bacon until just brown. Pour in the wine. Bring to the simmer for a couple of minutes. Place the shanks back in the dish. Cover with the stock, mushroom liquid, thyme, bay leaves and mushrooms. Season with pepper only. Cover with the lid and place in the oven at 140°C for 3 to 4 hours until the meat nearly falls off the bone.
Remove the shanks. Strain then simmer the remaining sauce on the stove top until very well reduced. The sauce should have a strong flavour. Stop reducing once you are happy with the flavour. Season if necessary. When ready to serve reheat the shanks in a hot oven (200°C) for around 25 minutes.
Polenta:
Sauté onion gently in the oil, with garlic and herbs, until transparent.
Add milk and water, bring to the boil and whisk in the polenta in a steady stream. Reduce the heat to low and cook the polenta, stirring constantly with a wooden spoon, until it comes away from the sides of the pan. Instant polenta will take about5 minutes, while traditional polenta will take about 40 minutes.
Stir in the blue cheese, salt, pepper and herbs. Serve soft as a mash or to set put the polenta into a shallow baking dish (25cm x 12cm) lined with oiled tin foil. The polenta should be 2 cm thick.
Bake in a preheated oven 200°C for 15 -20 minutes or until the top is golden brown. Remove from the oven and set aside until ready to serve.
Glazed carrots:
Slice carrots into batons 5mm x 5mm x 5cm.
Heat oil gently in a thick bottomed frying pan. Place carrots in the pan with the garlic and rosemary and toss in the oil until carrots are browned - about 10-15 minutes. Add more oil if necessary.
Pour over sweet wine and heat gently until reduced and thickened - about 10-15 minutes. Season to taste with sea salt and pepper.
Mint Pesto:
Blend the mint, pinenuts, olive oil and zest of the lemon together. Season and set aside.
Kale:
pick the kale into small pieces removing any stalks. Blanch in a pan of boiling water and then refresh by plunging into a bowl of cold water. Drain well.
When ready to serve reheat in a frying pan with the butter, salt and pepper
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