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  • Lamb Shanks - Gluten Free
Lamb Shanks - Gluten Free

Lamb Shanks - Gluten Free

Brought to you by: Cook with Lisa
    4 serving
2.3 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Meltingly tender lamb shanks that are perfectly paired either with creamy polenta, or mashed potatoes.
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Ingredients

  • 4 lamb shanks , washed and pat dry
  • 250g button mushrooms , finely chopepd
  • 300g Chantenay carrots
  • 2 brown onions , peeled and finely chopped
  • 6 shallots , peeled and leave whole
  • 4 garlic cloves , minced
  • 400g tinned cherry tomatoes , sieved with discarded pulp and seeds, or 400g of passata
  • 2 tbsp mild acacia honey
  • 3 tbsp olive oil
  • 1 pint chicken stock
  • 50g cornflour
  • 150ml full bodied red wine
  • 2 tsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 pinch paprika
  • 1 sprinkle garlic granules

Method

Step 1

Preheat the oven to 180C/Gas 4.

Step 2

On a chopping board sprinkle flour and season this with paprika, salt, pepper and garlic granules.

Step 3

Place each shank in the seasoned flour and coat.

Step 4

In a large casserole dish heat the olive oil over a medium heat, place each shank in the casserole dish and lightly brown on all sides, then remove from the dish.

Step 5

Deglaze the pan with the red wine, add the finely chopped onion and mushrooms and garlic, stirring until the onion are soft. Add the tomato paste.

Step 6

Place a sieve over the casserole dish and squeeze through tomato sauce, season with garlic granules and salt and pepper. Add the Worcestershire sauce, shallots and carrots.

Step 7

Return the lamb to the casserole dish, add the chicken stock, bring the liquid to the boil then add the honey.

Step 8

Cover with a lid and transfer to the oven for 2 1/2 hours, turning the lamb shanks occassionally. Cook for a further 45 minutes then enjoy.

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