RECIPE OF THE MONTH | September 2023

Lamb Shank

Serves: 4  |  Preparation: 40 minutes  |  Cook Time: 4 – 5 hours


Forage Rapeseed Oil
4 Lamb Shanks
1 Onion (diced)
2 Carrots (chopped)
1 Leek (chopped)
4 Sprigs of Rosemary
8 Sprigs of Thyme
3 Bay Leaves
Half a Bulb of Garlic
500ml Beef Stock
400ml Red Wine
1 tbsp Tomato Puree
1 tbsp Red Currant Jelly

Serving Suggestions:
Use buttered wilted spinach,
herbed polenta or simply mashed potato.


1. Preheat oven to 140°c or alternatively use a slow cooker (cook time may vary).
2. Season the lamb shanks with salt and pepper.
3. In a casserole dish, add a splash of Forage Rapeseed Oil and sear the lamb on all sides until well browned. Remove the lamb and then add the chopped onion, carrots, garlic and leek to the pan. Stir in the flour, tomato puree and red currant jelly and cook out.
4. Return lamb to the casserole dish.
5. Pour in red wine, beef stock, thyme, rosemary, bay leaves and bring to a simmer. Place lid on dish and put in the oven for around 4 hours or until lamb is
very tender.
6. Once lamb is tender remove and set aside.
7. To make the sauce, use the leftover cooking juices from the lamb and reduce for 15-20 mins until thickened to sauce consistency. Finally, pass the sauce through a sieve.
8. Serve on a bed of polenta or mash potato with wilted spinach or vegetables of your choice. Pour the sauce over to finish.

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