Succulent N’ Spicy Lamb Shanks

Slow-cooked, fall-off-the-bone tender lamb shanks are a Sunday family favourite with us, but if you’re looking to change things up, then this sweet n’ spicy marinade will liven things up.

 

Butchers’ Tip

Our favourite side dish of choice is a creamy potato and thyme mash. Drizzle over any leftover marinade juices for an extra punch of flavour.

Ingredients
  • 2-4 lamb shanks, available from our Chiswick and Chelsea stores
  • 1 onion, diced
  • 4 cloves of garlic, finely chopped
  • 1 jalapeno, diced with seeds
  • 4-5 carrots, roughly chopped
  • 1 tbsp dried oregano
  • 2 tsp paprika
  • dash of cumin powder
  • 4 cinnamon sticks
  • 3 bay leaves
  • 2 tbsp olive oil
  • 230ml of vegetable stock, available from our Chiswick and Chelsea stores.
  • Half a bottle of red wine - Merlot works well
  • ½ tsp sea salt and pepper to taste
  1. Prep the marinade. Take your paprika, oregano, cumin, bay leaves, cinnamon and 1/2 tsp of sea salt and place into a container large enough to hold the lamb shanks. Add in the garlic, jalapeno, pepper to taste and 1tbsp of olive oil to the mixture and stir. Coat the lamb shanks in the sauce and leave to marinate for a minimum of 30 mins – the longer it marinades, the stronger the flavour will absorb into the meat.
  2. When the meat has finished marinating, heat 1tbsp of olive oil in a large frying pan and sear the lamb shanks until well browned.
  3. Add in the marinade and carrots and cook through until fragrant.
  4. Add in the red wine and simmer for 10 mins until the wine reduces by half and then add in the stock. Cook for a further few mins. Turn on your oven to 170 degrees or Gas Mark 3, and warm a casserole dish.
  5. Once the wine and marinade have reduced, transfer the mixture and lamb shanks to the casserole dish and place in the oven. Cook for approximately 3hrs until the meat falls off the bone. Serve with your chosen side and enjoy!
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