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.
Please note: 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 together your equipment (see Recipe Notes below) and ingredients. Remember to take your lamb shanks out of the fridge, to come to room temperature, before you cook them. This can take around half an hour to an hour.
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 - around 8 -10 minutes.
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
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.
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.
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.
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.
Bring the stock to a brisk boil and reduce by ⅔.
Preheat the oven to 200°C/400°F/Gas 6 (fan 220°C)
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.
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.
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.
Equipment:
What do I serve with this dish?
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: