Raymond Blanc’s Glazed Lamb Shanks

Jump to Recipe

I love this recipe for Glazed Lamb Shanks for many reasons, not least because it is a perfect example of how just a few simple ingredients can come together to create a truly sublime dish—one that tastes and looks as though you have spent hours in the kitchen. Using only lamb shanks, onion, carrot, swede, water, salt and pepper and a little oil, the result is soft, tender, melt-in-the-mouth lamb served with a rich, glossy jus full of the sweet, deep flavour of the meat.

While this dish can be prepared, cooked, and served on the same day, I strongly recommend partially preparing and cooking it the day before you plan to eat it. There is very little hands-on work involved, but this approach makes the process even easier. Allowing the lamb to rest in its cooking juices overnight enhances the flavour, and as lamb is a naturally fatty meat, removing excess fat is far simpler once the dish has been chilled.

What do I serve this dish with?

You can serve this dish with the vegetables cooked alongside, some creamy mashed potato and perhaps some green vegetables alongside too. However, I am not a fan of vegetables cooked in this way, I prefer freshly cooked vegetables with a firmer texture. However, I love these vegetables, infused with all the delicious meat flavour, when mashed together with the mashed potatoes, which is what I do. I then serve some fresh vegetables along side as well.

You can serve this dish with the vegetables cooked alongside it, some creamy mashed potatoes, and perhaps a side of green vegetables as well. While I’m not usually a fan of vegetables cooked this way—I prefer them freshly cooked with a firmer texture—I think their meat-infused flavour is incredible. I love, love to mash them directly into the potatoes, then serve some fresh vegetables on the side too, for a bit of contrast.

Where is this recipe from?

This is Raymond Blanc’s recipe from Blanc Vite. I’ve been making it for over 25 years, and I can’t quite believe it’s taken me this long to put it on the blog. Although it’s quick to prepare and requires very little hands-on time, you do need to allow for a long, slow cook — ideally starting it the day before you plan to eat it.

It’s a wonderfully versatile dish: just as suitable for a relaxed supper with friends as it is for a Sunday lunch, or even a comforting dinner after a long day at the office.

Over the years, I’ve made a few small changes to the original recipe:

• I replaced the four medium shallots with one onion, peeled and quartered, and swapped the two small turnips for half a swede, peeled and cut into large chunks.
• I halved the amount of olive oil used to brown the meat.
• In the original recipe, after reducing the stock, the shanks are cooked in the oven for a further 20 minutes to brown the meat and vegetables and finish the sauce. I’ve found this isn’t long enough for the stock to become properly glossy and thick. Instead, once the shanks come out of the oven, I transfer them — along with the vegetables — to a warm plate. I then bring the sauce to a brisk boil until it thickens and develops a rich gloss. If your roasting tray can’t be used on the hob, simply transfer the sauce to a saucepan.

How to make htese wonderful Glazed Lamb Shanks

NB This recipe is for 2 people but it can be easily increased for however many people you are serving.

Ideally start making this dish the day before you want to eat it:

While this dish can be prepared, cooked, and served on the same day, I strongly recommend partially preparing and cooking it the day before you plan to eat it. Allowing the lamb to rest in its cooking juices overnight enhances the flavour, and as lamb is a naturally fatty meat, removing excess fat is far simpler once the dish has been chilled.

Collect the ingredients together:

• 2 lamb shanks
• 1 tablespoon olive oil
• 2 medium carrots
• ½ swede – or you can use 4 baby turnips
• 1 onion – or you can use 4 medium shallots
• ¼ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper

To serve:

• mashed potato or sweet potato
• fresh vegetables, of your choice

How to make this splendid dish:

1. NB Ideally start making this dish the day before you want to eat it.
2. Remember to take yourlamb shanks out of the fridge, to come to room temperature, before you cook them. This can take around half an hour, depending on the ambient temperature.
3. Heat the olive oil in a deep cast iron casserole dish over a moderately high heat. Season the lamb shanks and brown on all sides in the pan. This will take around 8 -10 minutes.
4. Meanwhile prepare the vegetables:
   • carrots – trim and wash, peel only if necessary.
   • swede – peel, remove the stem and cut into large chunks.
   • onion – leaving the root intact, remove the skin and quarter the onion.
5. Add the vegetables to the pan and tuck around the lamb. Cover completely with water and bring to a gentle simmer over a moderate heat. As soon as it is simmering turn the heat down to very low, so it is cooking at just below simmering.
6. Remove any impurities and fat that rise to the top of the pan and cook uncovered for for 2½ hours. Keep an eye on the pot and make sure everything is always covered in liquid. Top up with boiling water, if necessary.
7. If preparing the day before eating:
   • take the lamb off the heat and set aside to cool. Once cool, put in the fridge overnight.
   • around 1 hour before you want to eat the lamb, take it out of the fridge and remove as much of the fat which has solidified on the surface, as possible. Bring to a gentle simmer over a medium heat.
   • very carefully transfer the tender lamb and vegetables to a baking dish. All the food should fit snugly, but in a single layer, in the dish.
8. If preparing on the same day as eating:
   • very carefully transfer the tender lamb and vegetables to a baking dish. All the food should fit snugly, but in a single layer, in the dish.
   • remove as much fat, and any further impurities, as possible from the stock.
9. Bring the stock to a brisk boil and reduce by ⅔.
10. Preheat the oven to 200°C/400°F/Gas 6 (fan 220°C)
11. Pour the reduced stock over the the meat and vegetables and cook in the oven for 20 – 25 minutes, or until the meat and vegetables have slightly darkened, lightly caramelised and are piping hot. Baste 2 or 3 times as they cook.
12. Very carefully remove the lamb and vegetables. Reduce the sauce, until it is turns into a sticky, glossy glaze. If the baking tray can’t be used on the hob, tip the jus into a small saucepan. You will not get buckets of jus – in fact, you don’t need very much. The meat is incredibly soft and moist, and when served with creamy mashed potatoes and vegetables, you only need 2 – 3 tablespoons per person.
13. Serve: serve the lamb with the sticky glaze, the vegetables, some creamy mashed potatoes or sweet potatoes, and perhaps a side of green vegetables as well. Alternatively, I mash the carrot and swede directly into the potatoes, then serve some fresh vegetables on the side too.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.