Lamb shanks are one of those dishes that always evokes strong emotions. Whether Mum served them with mash potato as a kid or maybe grandma had a secret recipe that made her lamb shanks extra special, there is just something about this homely meal that wraps you up like a warm hug.
Maybe it's just that they taste better with a glass of red wine ...
Wonderbag Lamb Shanks a definite firm favourite in our house, the meat just falls off the bone ... and that sauce, need I say more?
Now once upon a time, Lamb shanks were a super cheap cut of meat. Like anything these days, the popularity of lamb shanks has seen them rise in price a little, but overall they are still an affordable cut of meat.
Lamb Shank Tips & Tricks
If you have kids, a little trick I use to make them go a little further is to give the kids the meat from 2 shanks between the three of them, so 4 shanks is the perfect serve for our family and keeps it affordable and budget friendly.
If you’re looking to make it a one-pot wonder you can add 3 large cubed potatoes with the carrots and just serve with crusty bread to mop up the juices! Seriously, how good does that sound?
For something different, lamb shanks are also perfect served with Wonderbag rice or even shred the meat and toss through your favourite pasta.
For a super busy week, why not pop a few extra shanks in and keep a few aside when you serve up. Use the extra lamb shanks to create a second "no prep" meal for later in the week - perhaps a hearty pasta bake that you can just pop in the oven on a night when things are crazy. You could even use the shredded meat to fill wraps or tacos. Anything to keep life easy mid week, right?
How to Make Lamb Shanks in the Wonderbag
What you'll need:
4 seasoned lamb shanks
Spice & Herb Rub:
1 Tsp freshly ground coriander seeds.
1 Tbls fresh rosemary finely chopped
1 Tsp dried oregano
*optional 1 small chilli chopped or tsp of dried chilli flakes
1 Tbls plain flour for dusting lamb
1 Tbls olive oil
1 x clove finely sliced garlic
2 x brown onions, halved and sliced
4 x large carrots, peeled and small chunks
4 x celery sticks finely sliced
2 x Tbls balsamic vinegar
200ml dry white wine
1 x tin anchovies, with oil
2 x 400g tin tomatoes – the baby roma tomatoes work the best but if these aren’t available, just a whole roma is good.
1x handful of fresh herbs – basil or flat leaf parsley work well!
- Rub the lamb in the Spice & Herb mix and dust with flour
- Oil your pot and brown the lamb in batches - doing it in batches means that you get maximum caramelisation and flavour.
- Remove the lamb and set aside.
- Brown the onions, carrots and celery in the pot to soak up all that flavour.
- Add the balsamic vinegar and simmer until it is reduced
- Add the white wine and simmer for another 2 minutes
- Add the tin of anchovies with oil from tin (these will completely disintegrate and just add an awesome flavour) - just don't tell the kids!
- Add tinned tomatoes and give it all a good stir
- Return the lamb to the pot and bring to a boil
- Boil for 15 minutes, then add the carrot and bring back to a boil for another 15 minutes.
- Pop in the Wonderbag for 8 hours. If you are cooking this overnight for up to 12 hours, then add your carrot in the morning as root vegetables only need 15 minutes at a simmer. When cooking over long periods, never leave your Wonderbag longer than 12 hours without brining back to a boil.
- Serve with creamy mashed spud or super simple cous cous, with a side of steamed greens.
If you haven't yet purchased your Wonderbag(s) then this duo would be the perfect bundle to cook this dish in. You can put the Lamb Shanks in the large and the rice in the small one. Purchase your bundle here.
Join Our Closed Facebook Group!
We’d love to know your fave way of enjoying this dish – why not come and join our closed Facebook Group “Wonderbaggers” to share your fave recipes and learn all the tips and tricks we use to make the Wonderbag part of our everyday family life. You can even show us a photo of your Vietnamese Beef Brisket!