Scrumpy Lamb Shanks

Scrumpy Lamb Shanks 

Scrumpy lamb shanks are named for the cider they are traditionally cooked in. You can also use uncarbonated apple juice in this dish.

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Cook Time:
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Serves: 4
  1. Preheat the oven to 180°C

  2. Season the shanks with salt and freshly ground black pepper and dust with the flour

  3. Heat 30 ml of the olive oil in a large pan over medium heat

  4. Brown the shanks well on all sides and place in a large baking or casserole dish

  5. Heat the remaining oil in the frying pan, then add the onion, carrot and celery.

  6. Sauté for 3 minutes, or until the onion is soft

  7. Add the stock and stir to mix

  8. Pour the mixture over the shanks, then add the cider, apples and bay leaf

  9. Cover and bake for 2 hours, or until the lamb is very tender, turning the shanks from time to time, and adding a little more stock or water if needed to keep them just covered with liquid

  10. Serve hot.


To "french" a bone means to cut the meat away from the end, so that part of the bone is exposed.

Category: Entrée

Cuisine: Global

Sub-Category: Lamb