Minted Lamb Shanks

Recipes

Honey-Braised Lamb Shanks with Root Veg & Minted Peas

Lamb shanks come from the lower leg—extremely rich in connective tissue that breaks down into melt-in-your-mouth tenderness when slow-cooked. In this recipe, they’re gently braised in a honey-scented tomato broth alongside root vegetables. Served with velvety mashed potatoes and bright minted peas, it’s an uplifting, cozy dinner that’s perfect for family nights.

Ingredients (serves 4):

For the Lamb Shanks & Veg

• 4 lamb shanks

• Splash of olive oil

• 2 large onions, chopped

• 1 stick celery, chopped

• 450 g carrots, cut into large chunks

• 4 garlic cloves, crushed

• A handful of fresh rosemary leaves

• 400 ml low-salt vegetable stock

• 2 × 400 g tins chopped tomatoes

• 2 star anise

• Freshly ground black pepper

• 2 tbsp runny honey

Instructions:

1. Brown the Shanks

   • Preheat oven to 160 °C (fan).

   • Heat a splash of olive oil in a large casserole dish. Brown the lamb shanks on all sides, then remove.

2. Build the Sauce

   • In the same dish, sauté onion and celery for ~5 minutes until softened. Add garlic and rosemary, and fry briefly.

   • Stir in stock, chopped tomatoes, star anise, and a grind or two of pepper. Return shanks to the dish, arranging them so the bones stick out. Drizzle the honey over the exposed parts.

3. Braise

   • Cover the dish with a lid or foil and bake for 3 hours until the meat is falling-off-the-bone tender.

4. Prep the Sides

   • Meanwhile, mash potatoes as desired.

   • Gently warm peas with a knob of butter and stir in a handful of chopped mint just before serving.

Seasoning & Serving:

• Seasoning: The ginger-sweet hint of honey balances the rich lamb beautifully—no extra spice needed.

• Serving: Plate a generous scoop of mashed potatoes, top with a lamb shank, and ladle over some of the braising juices. Add minted peas on the side for a vibrant contrast.

https://thehappyfoodie.co.uk/recipes/leave-in-the-oven-lamb-shanks/?utm_source=