Gluten-Free & Dairy-Free Slow-Cooked Lamb Shanks

Gluten-Free_Dairy-Free_Slow_Cooked_Lamb_Shanks

This recipe is utterly delicious, but also incredibly simple to make, and perfect for the weekend. It’s full of warming, reviving and comforting flavours and aromas. And it’s one that can work brilliantly as a family recipe, or for when friends come round. Enjoy!

* gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, citrus-free

5 from 1 reviews
Gluten-Free & Dairy-Free Slow-Cooked Lamb Shanks
 
Prep time
Cooking time
Total time
 
Author:
Recipe type: Dinners
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 carrots, diced
  • 1 leek, white part diced
  • 250ml/9fl oz/1 cup dry red wine
  • 375ml/13fl oz/1½ cups gluten-free and dairy-free beef or vegetable stock
  • 400g tinned chopped tomatoes
  • 2 bay leaves
  • 1 tbsp finely chopped sage leaves
  • sea salt and freshly ground black pepper
Method
  1. Heat 1 tablespoon of the oil in a large, heavy-based frying pan over a medium heat. Working in batches, add the lamb shanks and cook, turning over, for 5 minutes until lightly browned. Remove the lamb from the pan with a slotted spoon, transfer to an ovenproof casserole and leave to one side.
  2. Preheat the oven to 160°C/315°F/gas 2–3. Add the remaining tablespoon of oil and the onion to the pan and cook, stirring occasionally, for 2–3 minutes until starting to turn golden, then stir in the garlic. Add the carrots and leek and cook for a further 2–3 minutes, until softened. Add the red wine, stock, tomatoes, bay leaves and sage. Cover and bring to the boil over a high heat. Pour the mixture into the casserole and stir. Transfer to the oven and cook, covered, for 3–4 hours, depending on how much time you have, until the lamb is meltingly tender.
  3. Season lightly with salt and pepper, remove the bay leaves and serve.

 

 

Comments

  1. Fiona says

    Wow – have just made the best birthday cake ever! Your chocolate cake with cashew nut cream icing is amazing. It has now been voted the birthday cake of choice for each of my kids and even my husband, who is not normally a fan of chocolate cake. Thank you! We also loved your fruit cake with quinoa flour – would it work as a Christmas cake or is it too moist to keep? Fiona

  2. says

    Hi Fiona, I’m so pleased to hear that the cake was such a hit. Yay! If you search on the blog, you’ll find a Christmas Cake recipe. You might want to do just 1 medium sized one (halve the quantities) or make 2, like I did. Happy Christmas!! Gx

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