Jamie Oliver Lamb Shank Recipe

Jamie Oliver’s Lamb Shank is made with smoked ancho chilies, raisins, apple juice, lamb shanks, olive oil, red onions, garlic, red chilies, smoked paprika, bay leaves, rosemary, plum tomatoes, chicken stock, and red wine vinegar creating a tasty meal that takes 3 hours and 30 minutes to prepare!

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🤎 Why You’ll Love This Lamb Shank Recipe:

Rich, Deep Flavors: The combination of smoked chilies, herbs, and slow-cooked lamb creates an incredibly flavorful dish.
Tender, Juicy Meat: The slow cooking process ensures the lamb shanks are tender and fall off the bone.
Easy Preparation: Despite its gourmet taste, the recipe is straightforward to follow.
Versatile Serving Options: Pairs well with a variety of sides, making it suitable for different occasions.

❓ What Is Jamie Oliver’s Lamb Shank Recipe?

Jamie Oliver’s Lamb Shank Recipe features lamb shanks roasted and then slow-cooked with smoky ancho chilies, fresh herbs, and a rich tomato-based sauce for a tender, flavorful dish.

🥩 Jamie Oliver Lamb Shank Ingredients

2-3 smoked ancho chillies
1 large handful of raisins
285 ml unsweetened apple juice
4 lamb shanks
olive oil
3 red onions
8 cloves of garlic
2-3 fresh red chillies
1 heaped teaspoon smoked paprika
3 fresh bay leaves
2-4 sprigs of fresh rosemary
1 x 400 g tin of quality plum tomatoes
750 ml organic chicken stock, optional
red wine vinegar

🍖 How To Make Jamie Oliver Lamb Shank

Preheat your oven to maximum temperature.
Put the dried chilies, raisins, and apple juice in a bowl and set aside.
Place the lamb shanks in a roasting tray, and rub with oil, sea salt, and black pepper. Roast in the oven for 20 minutes.
Peel and finely chop the onions, peel and slice the garlic, then halve and deseed the fresh chilies.
In a casserole pan (about 24cm in diameter and 10cm deep), heat a lug of olive oil. Add the onions, garlic, fresh chili, smoked paprika, bay leaves, and rosemary. Cook on medium heat for about 10 minutes until the onions are soft.
Blitz the rehydrated chilies and raisins in a food processor or liquidizer with any leftover apple juice to make a paste. Stir this paste into the onions.
Take the lamb shanks out of the oven and reduce the oven temperature to 140°C/275°F/gas 1. Add the shanks, tinned tomatoes, and stock (or water) to the casserole pan.
Stir everything together, cover, and put in the oven to cook for 2.5 to 3 hours, or until the meat falls off the bone and the sauce is thick. Top up with water or stock as needed during cooking.
Taste the sauce, and season with salt, pepper, and a dash of red wine vinegar. Serve with steamed greens, mashed potatoes, flatbreads, or your preferred side dish.

💭 Recipe Tips

Sear the Lamb Shanks Properly: Ensure the lamb shanks are well-seared before roasting to lock in flavor and create a beautiful brown crust. This step is crucial for developing depth in the dish.
Adjust Spice Levels to Taste: The recipe calls for 2-3 fresh red chilies and smoked ancho chilies. If you prefer a milder dish, reduce the quantity of chilies. For more heat, add an extra chili or two.
Monitor and Adjust Liquid Levels: During the slow-cooking process, the liquid may reduce significantly. Keep an eye on it and add water or stock as needed to maintain a rich, thick sauce without drying out the dish.
Rest and Serve for Optimal Flavor: After cooking, let the lamb shanks rest in the sauce for a few minutes before serving. This allows the flavors to meld and ensures the meat remains tender and juicy when plated.

🍛 What To Serve With Lamb Shank?

Serve Lamb Shank with Pickled Red Onions, Egg Fried Rice, Hasselback Potatoes, Jollof Rice, Creamed Leeks, Whole Roasted Cauliflower, Mustard Potato Mash,Colcannon Mash,Cauliflower Risotto, Pasta Amatriciana, and Butternut Squash Salad.

🎚 How To Store Leftovers Lamb Shank?

In The Fridge: Store leftover lamb shank in an airtight container for 3 to 5 days.
In The Freezer: Frezee leftover lamb shank in a freezer-safe container for 2 to 3 months.

🥵 How To Reheat Leftovers Lamb Shank?

In The Oven: Reheat leftover lamb shank in a baking dish at 300°F for 15 to 20 minutes until warm.
In The Microwave: Heat leftover lamb shank in a microwave-safe dish on high in 2-minute intervals until warm.
In The Air Fryer: Reheat leftover lamb shank in an air fryer basket at 360°F for 4 to 5 minutes.

FAQs

Should lamb shanks be covered in liquid?

Lamb shanks should be partially covered in liquid during cooking to ensure they stay moist and tender without becoming soggy.

Should you sear lamb before slow cooking?

Yes, you’ll definitely want to give it a good sear before slow cooking to lock in flavors and create a rich crust.

Why did my lamb shank come out chewy?

If not cooked long enough or cut incorrectly against the grain, lamb shank can come out chewy instead of tender.

How do you know when lamb shanks are done?

Lamb shanks are done when the meat is tender and easily falls off the bone with gentle pressure from a fork.

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Jamie Oliver Lamb Shank Nutrition Facts

Amount Per Serving

Calories 207
Total Fat 11g
Saturated Fat 4.8g
Cholesterol 90mg
Sodium 61mg
Potassium 218.4mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 24g

Author: Dora Thabet Cooking Method:Roasting Cuisine:British, American Courses:Main, Dinner, Lunch Recipe Keys: L Lamb Shank Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time:3 hours Rest time: minutesTotal time:3 hours 30 minutesServings:4 servingsCalories:207 kcal Best Season:Suitable throughout the year

Description

Instructions

Preheat your oven to maximum temperature.
Put the dried chilies, raisins, and apple juice in a bowl and set aside.
Place the lamb shanks in a roasting tray, and rub with oil, sea salt, and black pepper. Roast in the oven for 20 minutes.
Peel and finely chop the onions, peel and slice the garlic, then halve and deseed the fresh chilies.
In a casserole pan (about 24cm in diameter and 10cm deep), heat a lug of olive oil. Add the onions, garlic, fresh chili, smoked paprika, bay leaves, and rosemary. Cook on medium heat for about 10 minutes until the onions are soft.
Blitz the rehydrated chilies and raisins in a food processor or liquidizer with any leftover apple juice to make a paste. Stir this paste into the onions.
Take the lamb shanks out of the oven and reduce the oven temperature to 140°C/275°F/gas 1. Add the shanks, tinned tomatoes, and stock (or water) to the casserole pan.
Stir everything together, cover, and put in the oven to cook for 2.5 to 3 hours, or until the meat falls off the bone and the sauce is thick. Top up with water or stock as needed during cooking.
Taste the sauce, and season with salt, pepper, and a dash of red wine vinegar. Serve with steamed greens, mashed potatoes, flatbreads, or your preferred side dish.

Notes

Sear the Lamb Shanks Properly: Ensure the lamb shanks are well-seared before roasting to lock in flavor and create a beautiful brown crust. This step is crucial for developing depth in the dish.
Adjust Spice Levels to Taste: The recipe calls for 2-3 fresh red chilies and smoked ancho chilies. If you prefer a milder dish, reduce the quantity of chilies. For more heat, add an extra chili or two.
Monitor and Adjust Liquid Levels: During the slow-cooking process, the liquid may reduce significantly. Keep an eye on it and add water or stock as needed to maintain a rich, thick sauce without drying out the dish.
Rest and Serve for Optimal Flavor: After cooking, let the lamb shanks rest in the sauce for a few minutes before serving. This allows the flavors to meld and ensures the meat remains tender and juicy when plated.

Keywords:Jamie Oliver Lamb Shank Recipe