The Most Underrated British Dish (That Rivals Any French Classic)

Ingredients

• 4 pieces Lamb Shanks (bone‑in, about 1.5 kg total, trimmed of excess fat)
• 200 ml Red Wine (dry red, for deglazing and braising)
• 1500 ml Beef Stock (low‑sodium, homemade or store‑bought)
• 500 ml Chicken Stock (used to adjust sauce consistency if needed)
• 2 pieces Onion (large, quartered with stems left on for later removal)
• 2 pieces Carrot (medium, diced)
• 2 pieces Celery Stalks (diced)
• 1 clove Garlic (small, crushed)
• 2 teaspoons Fresh Thyme (leaves only)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1 tablespoon All-Purpose Flour (for thickening the sauce)
• 4 tablespoons Unsalted Butter (cut into cubes; 2 tbsp for roux, 2 tbsp melted for potatoes)
• 2 tablespoons Clarified Butter (for finishing the top)
• 4 pieces Charlotte Potatoes (wax‑y, about 600 g total, sliced 2‑3 mm)
• 100 grams Mushrooms (optional, sliced)

Instructions

1. Preheat Oven

   Set the oven to 160°C and allow it to preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 160°C

2. Season Lamb Shanks

   Pat the lamb shanks dry, then season generously with salt and freshly ground black pepper.

   Time: PT5M

3. Sear Lamb Shanks

   Heat a little oil in the Dutch oven over medium‑high heat. Add the shanks and brown on all sides, about 8 minutes total.

   Time: PT8M

4. Remove Shanks

   Transfer the browned shanks to a plate and set aside.

   Time: PT2M

5. Sweat Vegetables

   Add the quartered onions (stem on), diced carrots, and diced celery to the pot. Cook over medium heat, stirring, until softened but not colored, about 5 minutes.

   Time: PT5M

6. Add Garlic and Thyme

   Stir in the crushed garlic clove and fresh thyme leaves; cook for 1 minute until fragrant.

   Time: PT1M

7. Deglaze with Red Wine

   Pour in 200 ml red wine, scraping the browned bits from the bottom. Bring to a simmer and reduce for 3 minutes.

   Time: PT3M

8. Add Stock and Return Shanks

   Add 1.5 L beef stock and 0.5 L chicken stock, then nestle the shanks back into the liquid. Bring to a gentle boil.

   Time: PT2M

9. Braise in Oven

   Cover the pot and place it in the preheated oven. Braise for 3 hours 30 minutes at 160°C until the meat is fork‑tender.

   Time: PT3H30M

   Temperature: 160°C

10. Cool Slightly and Remove Bones

    Take the pot out of the oven, let it rest 10 minutes, then carefully pull the bones out. Keep the meat chunks whole.

    Time: PT15M

11. Strain Cooking Liquid

    Pass the braising liquid through a fine mesh sieve into a clean saucepan. Reserve about 250 ml for the sauce; keep the rest for later layering.

    Time: PT5M

12. Make Roux

    Melt 2 tbsp butter in the saucepan, whisk in 1 tbsp flour, and cook 2 minutes until lightly golden.

    Time: PT2M

13. Thicken Sauce

    Gradually whisk in the reserved stock, then add the remaining 2 tbsp butter. Season with salt, pepper, and a pinch of extra thyme. Simmer 5 minutes until the sauce coats the back of a spoon.

    Time: PT5M

14. Coat Meat in Sauce

    Return the lamb meat chunks to the thickened sauce, gently fold to coat without breaking the pieces. Keep warm.

    Time: PT2M

15. Slice Potatoes

    Using a mandoline or sharp knife, slice the Charlotte potatoes into 2‑3 mm rounds.

    Time: PT10M

16. First Layer in Baking Dish

    Spread a thin layer of sauce on the bottom of the deep baking dish, then arrange a single layer of potato slices, overlapping slightly. Season lightly with salt and pepper, drizzle with a little melted butter and a splash of remaining stock.

    Time: PT5M

17. Add Meat and More Potatoes

    Add a layer of the sauced lamb pieces, then another layer of potato slices. Repeat until all potatoes are used, finishing with a neat top layer of potatoes.

    Time: PT10M

18. Top with Clarified Butter

    Dot the surface with 2 tbsp clarified butter for extra shine and flavor.

    Time: PT2M

19. Final Bake

    Place the assembled dish in the oven and bake for 35 minutes at 160°C, until the potatoes are tender and the top is golden and slightly crisp.

    Time: PT35M

    Temperature: 160°C

20. Rest and Serve

    Remove from oven, let rest 5 minutes, then glaze lightly with a splash of the remaining stock if desired. Serve hot, presenting the bone as a decorative centerpiece.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g