Hamdi Saidani Mary Berry Braised Lamb Shanks is a rich and melt-in-the-mouth recipe popular for its deep red wine gravy and tender meat that falls off the bone. Ideally, this dish should be cooked low and slow for several hours to allow the connective tissue in the shanks to break down completely.
Jump to RecipeMary Berry Braised Lamb Shanks Ingredients
- 4 lamb shanks (approx. 350g–400g each)
- 2 tbsp sunflower oil (or vegetable oil)
- 2 onions, peeled and chopped
- 2 carrots, peeled and sliced
- 2 celery sticks, sliced
- 1 large garlic clove, crushed
- 1 tbsp plain flour
- 300ml (½ pint) red wine (full-bodied like Cabernet Sauvignon)
- 300ml (½ pint) beef or lamb stock
- 1 tbsp redcurrant jelly
- 1 tbsp tomato purée
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme (or 1 bay leaf)
- Salt and freshly ground black pepper
How To Make Mary Berry Braised Lamb Shanks
- Brown the lamb: Preheat the oven to 160°C (140°C Fan/Gas 3). Heat the oil in a large flameproof casserole dish (one with a tight-fitting lid). Season the lamb shanks generously with salt and pepper. Fry them over high heat, turning frequently, until they are deep golden brown all over. This takes about 5–8 minutes. Remove the shanks and set aside on a plate.
- Sauté the vegetables: Add the chopped onions, carrots, and celery to the fat remaining in the pan. Fry gently for about 5 minutes until the vegetables start to soften and brown slightly at the edges. Add the crushed garlic and cook for another 30 seconds.
- Thicken the base: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to cook out the raw flour taste.
- Make the sauce: Pour in the red wine and stock. Stir constantly to scrape up any caramelized bits (fond) from the bottom of the pan. Add the redcurrant jelly, tomato purée, rosemary, and thyme. Bring the liquid to a boil, stirring until thickened and glossy.
- Braise the lamb: Return the browned lamb shanks to the casserole dish, pushing them down into the sauce and vegetables. Cover with the lid.
- Slow cook: Place the casserole in the preheated oven. Cook for 2½ to 3 hours. Turn the shanks halfway through the cooking time to ensure they cook evenly.
- Check doneness: The lamb is ready when the meat is shrinking away from the bone and is incredibly tender (it should pull apart easily with a fork).
- Refine the sauce: Remove the shanks from the pot and keep warm. Skim off any excess fat that has risen to the top of the sauce. If the sauce is too thin, boil it rapidly on the stove for 5 minutes to reduce. Discard the herb sprigs.
- Serve: Spoon the rich vegetable gravy over the shanks and serve immediately.
Recipe Tips
- The Redcurrant Jelly: This is Mary’s secret ingredient. It balances the acidity of the red wine and the tomatoes, adding a subtle sweetness and a beautiful shine to the finished gravy.
- Browning is crucial: Do not rush step 1. Browning the meat creates the “Maillard reaction,” which adds a savory depth to the sauce that boiling alone cannot achieve.
- Bone trimming: If the shanks are too long to fit in your pot, ask your butcher to trim the bone slightly, or use a smaller Dutch oven where they can stand upright (though laying flat is preferred).
- Make ahead: Lamb shanks taste even better the next day. The flavors deepen, and it is easier to skim the fat off the sauce once it has chilled and solidified.
What To Serve With Mary Berry Braised Lamb Shanks
This hearty meal needs something to soak up the sauce.
- Creamy Mashed Potatoes: The ultimate comfort pairing.
- Potato Dauphinoise: For a special occasion dinner.
- Buttered Greens: Kale, cabbage, or green beans add freshness.
- Roasted Root Veg: Parsnips and swede complement the sweetness of the sauce.
How To Store Mary Berry Braised Lamb Shanks
- Refrigerate: Store the lamb in the sauce in an airtight container for up to 3 days.
- Freeze: This is an excellent freezer meal. Remove the meat from the bones (or freeze whole if you have space) in the sauce for up to 3 months.
- Reheat: Thaw overnight in the fridge. Reheat in the oven at 180°C for 30 minutes until piping hot.
Mary Berry Braised Lamb Shanks Nutrition Facts
- Calories: 650kcal
- Protein: 55g
- Carbohydrates: 12g
- Fat: 35g
- Saturates: 14g
- Sugar: 6g
- Salt: 1.2g
Nutrition information is estimated per shank with sauce.
FAQs
Can I use a slow cooker?
Yes. Follow steps 1–4 on the stove, then transfer everything to a slow cooker. Cook on Low for 8 hours or High for 4–5 hours. The sauce may be thinner, so you might need to thicken it with cornflour at the end.
Can I use white wine?
Traditionally, lamb shanks are cooked with red wine for a rich color. White wine will work, but the flavor will be lighter and the gravy will be pale.
Do I have to use alcohol?
No, you can replace the red wine with extra beef or lamb stock and a tablespoon of Worcestershire sauce for depth.
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Mary Berry Braised Lamb Shanks Recipe
Course: DinnerCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
2
hoursCalories
650
kcalA luxurious slow-cooked dinner featuring lamb shanks braised in a rich gravy of red wine, stock, vegetables, and redcurrant jelly.
Ingredients
4 lamb shanks
2 onions, chopped
2 carrots, sliced
2 celery sticks, sliced
1 garlic clove
1 tbsp flour
300ml red wine
300ml beef stock
1 tbsp redcurrant jelly
1 tbsp tomato purée
Rosemary & Thyme
Directions
- Brown seasoned lamb shanks in oil; remove.
- Sauté onions, carrots, and celery until soft.
- Stir in flour, then add wine, stock, jelly, purée, and herbs.
- Return lamb to the pot and cover.
- Bake at 160°C for 2.5 to 3 hours until tender.
- Skim fat from sauce and serve.
Notes
- Adding redcurrant jelly to the sauce is a classic Mary Berry technique that provides a glossy finish and a depth of flavor that balances the rich, fatty meat.
- It is essential to skim the fat from the surface of the sauce before serving, as lamb shanks release a significant amount of grease during the long cooking process.
- Cooking at a low temperature (160°C) is vital for breaking down the collagen in the shank; if you cook it too fast, the meat will be tough rather than falling off the bone.