Slow Roasted Lamb Shank with Caramelized Onions

Slow Roasted Lamb Shank with Caramelized Onions

Posted 2015-05-04 by finyfollow

I don't often eat red meat and I generally go to an organic butcher every few months when I do buy meat. This time I decided to make a lamb shank after friends mentioned they had ordered this at a restaurant, and it was delicious.

It does take a long time, however the flavours of the natural gravy, as well as the soft meat, make it well worthwhile cooking this in a slow oven.

The meat is so full of flavour and just falls off the bone when cooked in this way!

Preparation Time: 40 minutes
Cooking Time: 4 hours
Makes: 2 servings

1 large lamb shank (about 600 g)
½ tbsp sugar
175 ml dry red wine
200 ml beef stock
2 cloves garlic, crushed

For the gravy
15 g butter
½ onion
1 small celery stick,chopped finely
¾ tbsp plain flour
¾ tbsp tomato paste
2 sprigs fresh rosemary, chopped

For the caramelized onion
About 20 g butter
1 medium red onion, sliced finely
25 g brown or coconut sugar
30 ml raspberry vinegar

  • Preheat the oven to 150° fan forced or 170° normal oven.

  • Heat a bit of oil in a flameproof baking dish (I used Corning Ware), and cook the shank until it is browned.

  • Stir in the sugar, wine, stock and garlic, and bring to the boil.

  • Transfer the lamb to the oven and cook for about 4 hours, turning twice during this time.

  • Caramelized onion - About 30 minutes before the lamb is cooked, melt the butter and cook the onion, stirring, for about 10 minutes or until browned and soft. Stir in sugar and vinegar, and cook, stirring for about 10 more minutes or till the onion is caramelized.

  • Remove the lamb from the oven, and cover it to keep warm -I put it in silver foil and put it back in the still warm oven.

  • Pour the juices from the roast into a jug and return the baking dish to the hotplates.

  • Melt the butter, cook the onion and celery, stirring until the celery is just tender. Stir in the flour, and stir for about 2 minutes. Add the reserved pan juices, tomato paste and rosemary and bring to the boil.

  • Simmer uncovered, stirring until the sauce boils and thickens.
  • You CAN strain it at this point but I did not

  • Serve the lamb on the bone with sauce and the caramelized onion.

  • Add boiled potatoes so you can mash them in the left over gravy.

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