While investigating how to cook butterbeans earlier this week, Stephen came across this recipe for lamb shanks. Although we didn’t use it at the time, we bookmarked it and used it today. The recipe calls for a leg of lamb but we used lamb shanks instead, halved the quantities of everything else and reduced the cooking time to two hours.
It was delicious, the meat fell off the bone and the liquid reduced to a lovely, sticky sauce. We served it with curly kale, the slight bitterness contrasted perfectly with the slightly sweet sauce.
Delicious lamb shanks. Haven’t had them for ages. And what a gorgeous bowl, by the way. It looks strangely familiar…(!!)
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ooh, lamb shanks! I wanted to eat these yesterday but the butcher was out – it seems we all had the same idea.. They are so comforting aren’t they? I love the way the meat falls off the bone like that and the long cooking time is worth it I think!
Thanks Antonia, thought you’d approve of the bowl 🙂
Yesterday was definitely a good day for lamb shanks Helen, definitely worth the long cooking time however painful is to have to wait 🙂
I love lamb shanks, but found they have gone up in price recently, perhaps to do with celebrity chefs using them all the time. I hope the same thing doesn’t happen with pork belly! Great picture.
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Woohoo! What a lovely meal! I will be very glad to be your guest!
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Mmmmhhh, that looks sooooo gooood.
You’re right Lizzie, they definitely have shot up in price. These weren’t too bad and there was a lot of meat on them…probably too much for two people actually but that didn’t stop us!
Thanks Mrs Ergul and Sylvie 🙂