Warner's Budgens Taste Club

Lamb shanks with winter vegetables

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Rosemary from The Bridge in Bidford on Avon uses the best of this season’s vegetables to create this heart-warming dish – it’s a one-pot wonder!

november_09 Ingredients

4 lamb shanks
Seasoned flour for frying
2 medium onions
2 carrots, cut into sticks
1 stick celery, chopped
2 leeks, sliced
1 parsnip, chopped
Sunflower oil for frying
Half bottle white wine
Lamb stock cube
1tbsp redcurrant jelly
1 sprig fresh rosemary

Method

In a large pan, sauté the onions and carrot in oil or dripping until lightly coloured. Add the swede, parsnip, celery and leeks and stir and cook until softening
Toss the lamb shanks in the seasoned flour and lightly brown them in a frying pan
Add the lamb to the vegetables in a large pot. Throw in the white wine and reduce for 1 minute
Add enough stock to just cover the shanks. Season, and add the redcurrant jelly and rosemary
Bring to the boil, cover with a tight lid and put in the oven for an hour at 200 degrees
When the meat is coming away from the bone, it’s done. Serve with mashed potato and buttered kale

To drink

Our wine expert, Matt from Vinology, recommends Vina Chocolan Merlot

Vina Chocolan Merlot

“The slow cooked meat on the lamb is very tender, so the soft, fruity Chilean Merlot would be a perfect match. Available in all stores.”

Download this recipe as a PDF