15 Comments to 'Lamb Shanks with Dauphinoise Potatoes'
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Lamb Shanks with Dauphinoise Potatoes
Posted By Kerri
While browsing some of my favourite food blogs last week, I came across Pixie’s post about lamb shanks. I really wanted to make them there and then as they looked so good but it was a school night and I knew Stephen and I would want to eat as soon as we got home and not have to wait so, we decided to make them over the weekend instead.
We struggled to find lamb shanks locally, our normal butcher didn’t have any and neither did the new butcher that had just opened. Stephen was determined though and took a walk to a different butcher and come home proudly carrying his bag of goodies (there were other things too, more on that tomorrow).
We’d intended to follow Pixie’s recipe exactly but since we wanted to eat early today we had to start just after breakfast. Neither of us fancied whizzing up herb butter at 9am so we got out the books and decided to do a version of our own.
We browned the lamb shanks and removed them from the pan, next we sauteed off some onions, celery and garlic before adding the carrots and leek, some stock, some red wine and some tomato puree. After this had simmered for a while we added the lamb shanks, seasoned and added a bay leaf, some rosemary, thyme and sage before putting the whole lot in the oven for 3 hours.
An hour before it was ready we made up some dauphinoise potatoes and put those in the oven to cook.
300ml double cream
75ml milk
1 garlic clove, crushed
1lb potatoes, sliced
S&P
Nutmeg
Gently heat cream, milk and garlic. Pour over seasoned potatoes. Put into a dish and bake at 150 for an hour.
We served the lamb with the potatoes and some savoy cabbage. The lamb was cooked perfectly and was really tasty, the potatoes were creamy and garlicky and the cabbage provided a good contrast. A brilliant Sunday lunch.
Jan 6th, 2008
You’re lamb shanks look incredibly delicious and like the change to recipe; using red wine instead of white! Delish. Potatoes look good too.
Thanks for mention to my blog. 🙂
This looks superb. I’ve never cooked lamb shanks myself, but spotted Pixie’s post too and was planning to give them a try. My sister does a version using red wine, like you, and they are delicious. I love it when the meat just falls off the bone. Definately one to try soon!
Thanks girls 🙂
Red wine just seems to go well with lamb I think but I imagine the version with white wine would be lighter…this was fairly heavy but that could also have something to do with the fact that we decided to have dauphinoise potatoes too!
I think this is only the second time we’ve done lamb shanks but they were so easy and tasty that we’ll definitely do them again.
G
Food looks great and seems fairly easy to cook too or maybe you make it sound easy. I love lamb shanks so I should give it a try.
Thanks for sharing
X M
Thanks Matin and welcome to Dinner Diary 🙂
Itwas definitely an easy dish, give it a go and see for yourself!
G
I love dauphinoise potatoes and lamb shanks but for the last few months this whole ‘teacher’ thing has made me very bad at doing slow cook food. I’m getting better now though- I’m prepping stuff for Goon to put in the oven the next day. It seems to work well.
I’ll definitely try this on some lamb shanks soon. Hopefully a butcher near me will have them. The supermarket ones are a bit, ….well, …blah…
I hadn’t thought of prepping them the day before actually Ros, that could work well.
We struggled to find lamb shanks but I think that might just be because it was so soon after Christmas and new year, good luck in your search 🙂
Where are you that you cannot get lamb shanks?
We’re in South West London Georgie. We don’t normally have a problem finding lamb shanks but this particular day we seemed to struggle.
All I’m going to say is WAITROSE. Every dinner pary I’ve had for the last 2 yrs, it’s been lamb shanks. Everybody loves them and they go straight in the slow cooker. I strip the skin off so it’s not so fatty and I do prep it the night before. I’m having another one 2morro night and guess what we’re having? Yeah beef, no I jest of course its the shanks, but I will try this sauce with the white wine bearing in mind the previous comment about richness. But the Dauphinoise tatties have got my vote. I’m trying Pak Choi for the first time to go with it. I’ll let you know the result.
We both really like Waitrose Sonia but tend to buy our meat from the butcher where possible as we both find the quality and taste better. It must be great having a signature dish but don’t you get bored cooking the same dish every time?!
I hope your dinner party went well last night and that the changes to your dish were well received 🙂
Kerri, your brother was round yesterday servcing my car. After we was having a chat and i mentioned my hobby was cooking consequently he told me about your site. it’s excellent, love it. question about the Lamb Shanks: what is the quantity for the wine and stock, i love lamb, i normally slow cook it for 6 hours with Garlic and Rosemary. yum
Thanks Mark! I really can’t remember how much stock or wine we used for this dish, sorry 🙁 Maybe try a large glass of wine and 250ml stock and see how you get on, you can obviously always reduce the sauce down if there’s too much liquid left at the end of the cooking time.
Hi!
I want to cook 10 lamb shanks and a big tray of dauphinoise in my relativley small oven.
Can i use a big metal roasting tray for the potatoes to maximise oven space?
Thanks 🙂
Chloe, I am sure that will work out fine! Good luck!