Mouth-watering lamb shank
By fstimes On 17 Aug, 2013 At 04:37 PM | Categorized As Food & Wine | With 0 Comments

This made the house smell heavenly — a perfect Sunday meal for the whole family.

The meat literally falls off the bones.

Mashed potatoes as an accompaniment is a must.

The total cooking time is actually two hours 15 minutes, adding in the time to thicken the sauce the total cooking time is two and a half hours.



● 6 lamb shanks (trimmed of fat)

● 1 large onion

● 4 garlic cloves

● 3 cups beef stock

● 1 cup red wine

● 1 tbsp Italian seasoning

● 2 tbsp vegetable oil

● 1/2 cup flour

● 1 tsp fresh coarse ground     black pepper

● 4 bay leaves

● salt and pepper



1. Combine flour and pepper in large ziplock bag (I used a freezer bag).

2. Dredge lamb shanks in flour.

3. Thinly slice onion, mince garlic.

4. Heat oil in large frying pan.

5. Fry shanks until golden brown on each side.

6. Turn with tongs.

7. Place shanks in Dutch Oven, or large ovenproof pot with lid.

8. Add minced garlic and bay leaves to pot.

9. Add onion slices to frying pan.

10. Cook stirring occasionally until onion is soft.

11. Add red wine to frying pan.

12. Cook stirring occasionally until slightly syrupy, approximately five minutes.

13. Pour onion mixture over shanks.

14. Sprinkle Italian seasoning over shanks.

15. Pour beef stock into pot.

16. Cook in 190°C oven for two hours and 15 minutes.

17. Sprinkle with salt and pepper to taste.

18. If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.

19. Return shanks to sauce to rewarm.

20. Serve on mashed potatoes, accompanied with some creamed spinach or vegetables of choice on the side.  Enjoy! —


Creamy, nutmeg-infused spinach


● 25g butter

● 1 small onion, finely chopped

● 2 tbsp plain flour

● 200ml full-fat milk

● 2 x 200g bags spinach

● 100ml single cream

● fresh nutmeg, for grating



1. Heat the butter in a saucepan, then add the onion and cook for five minutes until softened.

Stir in the flour and cook for two minutes, then slowly start to whisk in the milk.

When it has all been incorporated, gently cook for five minutes until the sauce has thickened.

2. Meanwhile, place the spinach in a large colander.

Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).

Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.

Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well. — BBCfood.

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