How to cook Lamb Shanks – In the Oven – Recipes by Warren Nash

How to cook Lamb Shanks – In the Oven – Recipes by Warren Nash

If lamb has always been that thing that was
rammed down your throat as a child and you’ve never been able to face it since, then you
need to try my Lamb Shank recipe. They taste absolutely sublime and you’ll be wanting
lamb every Sunday after trying these bad-boys! OK, and for the ingredients you’ll need:
2 Lamb Shanks, 2 tbsp of Tomato Puree, 2 Onions, 2 Garlic Cloves, 2 Carrots, 2 sprigs of Rosemary,
1 Beef stock cube, 1 Bay leaf, 1 tbsp of Plain Flour, 200ml of Red Wine and some Oil to fry.
And to start with, you’ll need to preheat your oven to 180 degrees. OK, so we’re gonna
begin by preparing our Onion and garlic. Starting with the Onions, slice the ends off, slice
them in half, peel them and then finely chop. Now get your Garlic cloves. And again, slice
the ends off, peel them and then roughly chop them. Then, set them aside with the Onion.
Now get your two Carrots, slice the ends off and then using a vegetable peeler, peel the
skin off then roughly chop them with a sharp knife. Now get yourself a large casserole
dish that has a lid then stick it on the heat and pour in some Oil. Let it heat up then
throw in your Onions, Garlic, and Carrots, along with the Lamb Shanks. Now stir the contents
of your casserole for about 10 minutes, allowing the vegetables to fry and the Lamb to seal
and begin to turn brown. Once your Lamb shanks look something like this, you need to carefully
remove them from the casserole and then put them aside. So we’re now going to make the
sauce the Lamb is going to be cooking in. So back to your casserole and throw in your
1 tablespoon of Plain Flour, 2 tablespoons of Tomato Puree, then crumble in the Beef
Stock Cube. Briefly stir the contents of the casserole and don’t worry if things are
starting to stick at the bottom because we’re now going to throw in the 200ml of Red Wine.
Also, throw in the leaves of the 2 sprigs of Rosemary then give everything in the pan
a quick stir. And it’s as simple as that, the sauce is now ready. So get your 2 Lamb
Shanks and return them back to the pan. Then get yourself some water to top up the sauce
just a little bit. Then give everything a good stir to make sure the Shanks have been
covered in the sauce. Once you’re happy, you then need to bring the pan up to simmering
point then stick the lid on the casserole. Put it in the oven for between 1 and a half
and 2 hours, making sure you keep an eye on it whilst it’s cooking. After the cooking
time, really carefully remove the casserole from the oven and then take the lid off. Have
a look at the Lamb Shanks and if you feel the sauce needs thickening up slightly, remove
the shanks from the casserole then wrap them in foil. And this will help them to keep warm
whilst we thicken up the sauce. So with the Lamb Shanks resting away, put the casserole
back on the hob, then stir it over a high heat until the sauce thickens up nicely. When
you’re happy with it, remove the sauce from the hob, take the Lamb Shanks out of the foil
then serve them up on a plate. Then pour over that rich, glossy sauce. And there you have
it, really tasty Lamb Shanks in just a few simple steps. And you can check out more of
my recipes by clicking on one of the videos coming up on the screen.

100 thoughts on “How to cook Lamb Shanks – In the Oven – Recipes by Warren Nash”

  1. I picked up some Lamb shanks on the reduced isle at the supermarket the other night. Looked up this recipe and it was so simple to follow. Only I used dry herbs instead of fresh. Really easy to make and full of flavour, will make it again, cheers Warren!

  2. I tried this method for my wife and I a few weeks ago. It's so good, we have friends around for dinner this evening and I'm cooking it for them. Great job, Warren.

  3. Thanks for the recipe Warren. I now cook lamb shanks once a month or twice if any of my friends asked for it.. it's that good. I substitute the wine with Cranberry Juice or sometimes Cranberry and Prune Juice. It's just so good! 🙂

  4. Made this a few weeks ago….. first time cooking shank and OMG it was to die for, it was like eating heaven. My husband LOVED it. I added a few more veggies and used the left over source the next day and used it for my zulu (dog) on top of his food… he loved it as well. This is one I will continue to make, I wont be needing another recipe. THANK YOU

  5. Great recipe! I couldn't help to notice a bay leave in the sauce at the end of the video?
    It does make sense though, like adding a bouquet garni.

  6. Forgot to mention the Bay Leaf I saw when you were stirring the sauce. Did I miss that? Went with pinot grigio, my red was bad. Was great, lots of garlic is recommended, one clove seems a bit light. I put in four really small ones. (Three shanks).

  7. I subscribed with you,after cooking that recipe and you know what -this is the most easy,quickest and delicious lamb shank ever!You deserve my subscribe 😉

  8. could anyone tell me what's the things use after some flour at 1:37 tomato source? And what's the thing after that ? Thanks a lot. I'm a Chinese girl so I'm not familiar with that.

  9. i tried this recipe, was my first time cooking lamb ever and it was a hit! so tasty and easy. instead of transferring the pot in the oven though i just kept it simmering on a low heat for hour and half. thank you so much for this great recipe!

  10. I made this tonight and it was outstanding. I didn't need to thicken the sauce at the end. I added parsnips as well as carrots. It was absolutely delicious. I served it on top of cheesy polenta with a glass of pinot noir.

  11. When you were thickening the sauce toward the end, I saw a leaf that looked like bayleaf, but you didn't mention it in the recipe🤔

  12. Have you got a recipe for lamb shanks with mint? I don't like tomato based sauces. I used to buy Iceland's Mint Lamb Shanks, but would love to make my own. All the recipes on here are for leg of lamb with mint, but not the braised shanks.

  13. Nice video. Subscribed your channel. And pressed bell too😀 Plz subscribe back. Stay in touch. My other channels are sudeepsfilms. Plz follow that too. Tnks

  14. Found this page accidentally -bought a couple of shanks last month but never could find a recipe that sounded good.
    Well…. guess what we're having for dinner tonight!
    The sauce alone is amazing………
    Just wondering what meats could be use as a lamb substitute in the future – it's not something i buy often.. i might have to start adding it to the shopping list.. finding it is the trick.

  15. Would it not be better to brown just the lamb shanks on there own, then set aside as you brown the veg? Then add it all back in sort of thing?

  16. Professional tip. Do NOT put the lid on casserole container it traps the water turning the meat grey and horrible.

  17. Just awesome!! The sauce is the best. What would you suggest, instead of lamb, trying a different meat?

  18. Me and my family are trying this recipe tonight for diner 😊 hope it turns out good . Thanks mate God bless you.

  19. Alcohol… fucking alcohol… Put grape juice instead if you care about the taste and the antioxidant (which will be destroyed anyway)… And drink wine on the side…

  20. Cooked my thanksgiving turkey beautifully this year. It was very convenient to use>>> and I was happy to not take up half my oven cooking the turkey. It cut down on my total cooking time for thanksgiving. The turkey came out moist and tender. Easy to clean after use.

  21. Great recipe! I’ve recently learnt than you shouldn’t cook lamb in red wine and it should be white, which i find odd but doesn’t take away the flavour of the lamb! Try it next time ❤️

  22. Think I’ll season the lamb. And why peel the carrots? Lots of goodness and flavour in the skin. Great recipe…thanks..supper tonight

  23. That last screenshot with the secret bay leaf is an Easter Egg – nicely done! Also, who brows the meat with vegetables in the pan – they just get in the way and steam everything up. Brown the meat first, then add carrots & onions which will help de-glazing the pan. Otherwise a very good recipe, well done.

  24. OMG where have you been all my life with this recipe – I have already got all the ingredients together & prepared so now to try & replicate your recipes- wish me luck & I will let you know how I go. Cheers Denise – Brisbane Australia ( a new subbie to your channel)

    Warren this recipe should be everywhere- we have eaten a lot of lamb shanks in our lives but nothing compares to this- Thank You so much. Cheers Denise & Husband – Brisbane Australia

  26. You didn't season the lamb (crucial mistake) and the tomato paste + wine will give it a sour taste – needs a little brown sugar.
    Sorry better recipes out there.


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