We all love Lamb Shank, but we really never make it at home, because it’s just too time-consuming.
We have a really easy, yummy recipe we make at Le Pommier and our guests just love it. See below our slow-roasted Lamb Shank recipe, perfect for relaxing Sunday lunches with your family or friends!
4 Lamb Shanks
28g Tomato Paste
180ml Le Pommier Red Wine
1,3 Liter Water
3 Bay Leaves
8g Black Pepper
15g Knorr Vegetable or Chicken Stock
- Fry onions, carrots and celery together.
- Add tomato paste, lamb shank and red wine.
- Add water, stock, bay leaves, salt and pepper. Cook on low heat for 5 hours.
- Serve with Farm Fresh Vegetables & Mashed Potato
Enjoy with a bottle of Le Pommier Jonathan’s Malbec.
Did you know? The shank is the cut of lamb taken from the lower section of the animal’s legs and can be from the front legs (foreshank) or the back legs (hind shank). The foreshank may include part of the shoulder, as well as part of the leg, while the hind shank will include only part of the rear leg. Lamb shanks have a paper-thin membrane covering and a thin layer of fat and are leaner than the sirloin part of a lamb. Typically, the membrane should be removed before cooking to help the meat to become more tender.