Whilst lamb is not the healthiest of meats, primarily because of its fat content, it is certainly one of the tastiest. Lamb has a flavour all of its own and there are so many ways you can cook it. One of my favourites is Devilled Lamb Shanks.
For the uninitiated lamb shanks are the part of the leg nearest to the foot. Whilst lamb shanks have a relatively low proportion of meat to bone they are relatively cheap to buy and meat is extremely flavoursome.
Generally you would expect that one lamb shank would be sufficient one person, so if you’re looking for four people you will need for lamb shanks.
Here’s the recipe:
Devilled Lamb Shanks
4 lamb shanks
2 420 g cans of tomatoes
Cup white wine
Sprinkle of curry powder
How to cook:
This is a dish best done slowly. Slow cooking of lamb produces a wonderfully tender result in the Lamble absolutely fall off the bone.
In fact if you have a slow cooker you can cook the lamb shanks on low for seven or eight hours. If you don’t have a slow cooker then simmer for two hours.
At the tomatoes to your saucepan. Add white wine and curry powder and stir till mixed.
Put your lamb shanks in and bring to the simmer, turned to low and simmer for two hours. Add various herbs for the last hour. I like to use Thyme, Mint and Oregano but you can experiment with the herbs of your preference to produce the flavours of your preference.
Serve with mashed potato or potatoes dug in the oven in their jackets.
If you wish you can thicken the sauce slightly with cornflour before serving.
Whilst this meal is wonderful with lamb shanks it is also very good with a complete leg of lamb if you are feeding more people. If so then simmer for three hours at a minimum and slow cook for 8 to 10 hours.
Give Devilled Lamb Shanks a try, I guarantee you won’t be disappointed.