Mary Berry Lamb Shank Recipe

Dive into the comforting and hearty world of Mary Berry's Lamb Shank recipes, a perfect dish for those seeking warmth and richness in their meals. Mary Berry, a doyenne of British cooking, offers various lamb shank recipes that promise tenderness and flavor. Here, we explore two distinct methods to prepare this succulent dish: a traditional oven method and a slow-cooked variation, each catering to different tastes and cooking styles.

Mary Berry's Oven-Baked Lamb Shank Recipe

This recipe brings out the best in lamb shanks, using a blend of aromatic ingredients and a straightforward cooking technique to ensure the meat falls right off the bone.

Ingredients for the Oven-Baked Lamb Shanks

• Olive oil: 4 tablespoons
• Lamb fore shanks: 7 ounces each
• Onions, garlic, flour for the base
• Red wine: 320 ml
• Chicken stock: 460 ml
• Redcurrant jelly and rosemary for added flavor
• Baby carrots, parsnips, and turnips: 260 grams each
• Seasonings: a butter knob, salt, and black pepper

Preparation Instructions

1. Brown the Lamb: Start by browning the lamb shanks in a pan with olive oil.
2. Prepare the Vegetables: Sauté onions and garlic until tender.
3. Create the Sauce: Mix flour and red wine to form a paste, then combine with the sautéed vegetables, adding chicken stock, redcurrant jelly, and rosemary.
4. Bake: Return the lamb to the pan, cover, and bake in a preheated oven at 160°C for approximately two hours until tender.

For a detailed guide, including step-by-step instructions and expert tips for achieving the perfect tenderness, refer to the comprehensive recipe on Simple Home Cooked Recipes​​.

Mary Berry's Slow-Cooked Lamb Shanks with Mustard Mash

For those who prefer a set-and-forget method, Mary Berry's slow-cooked lamb shanks offer a rich and deep flavor profile, paired wonderfully with mustard mash.

Basic Ingredients

• Olive oil: 3 tablespoons
• Lamb shanks: 4
• Red pepper, garlic, chopped tomatoes, and butter beans for the base
• Brown sugar, chopped parsley, salt, and pepper for seasoning

Cooking Method

1. Brown the Shanks: Sear the lamb shanks in olive oil.
2. Build the Sauce: Sauté onions, add red pepper, and tomatoes, then bring to a boil before adding the lamb back to the pan.
3. Slow Cook: Cover and cook on the stovetop or in the oven for 2-3 hours until tender.
4. Final Touches: Add butter beans and parsley before serving.

This version emphasizes the lamb's natural flavors, enhanced by the slow cooking process, and offers a comforting, hearty dish perfect for colder days. For more information on this recipe, visit My Cooking Methods​​.

Storage and Reheating Tips

Both recipes can be stored in the refrigerator for up to three days. Reheat gently in the oven or on the stovetop until thoroughly warmed through. The slow-cooked version particularly benefits from being made ahead, allowing flavors to deepen.

Nutritional Information

Lamb shanks are rich in protein and essential nutrients but also high in fat. The nutritional value will vary depending on the specific recipe, with an average serving providing a substantial amount of your daily protein needs along with calories from fats and carbohydrates.

Frequently Asked Questions

• Can I substitute red wine? Yes, for a non-alcoholic version, use beef or vegetable broth with a tablespoon of vinegar.
• How can I ensure the lamb shanks are tender? Slow cooking or baking for the recommended time is crucial for tender, fall-off-the-bone meat.
• Can I freeze lamb shanks? Yes, both recipes freeze well. Store in airtight containers and thaw overnight in the refrigerator before reheating.

Mary Berry's lamb shank recipes showcase her ability to combine simple ingredients into dishes with depth and flavor. Whether you choose the oven-baked method or the slow-cooked approach, these recipes are sure to impress.

For further details and to explore more of Mary Berry's delightful recipes, you might want to check the original sources.