Recipe : Lamb Shanks with red wine | Food, travel, recipe & sights

Recipe : Lamb Shanks with red wine

I just had lamb shanks two nights ago. But I watch Nigella Bites on TV today and she makes stewing lamb shanks like child’s play.  So, I decided to try it myself.  Went to the supermarket and looked around.  Do you know that air flown meats are very expensive compared to frozen ones?

Well, at first, I saw airflown (i.e. not frozen) leg of lamb and upon enquiring, it costs RM60 per leg (i.e. RM43 per kg).  So, I browsed in the frozen section and found  lamb shanks going very cheap at only RM25 per kg.   Bought two and they are about 1+kg in total.

Lamb shanks

This is before I removed some of the skin and fats.  Lamb shank is actually the end of the lamb leg, very, very tough and only suitable for stewing.

Did a bit of googling and found so many recipes, all different.  So, I decided to make my own.  Here’s my recipe:

RECIPE : STEW LAMB SHANK IN RED WINE & MARMALADE

Method:

  1. Remove sinewy parts and visible fats from lamb shanks and wash clean
  2. Heat olive oil in pan and fry the lamb shanks so that it is brown and turned colour.  This is to seal the juices from flowing out.
  3. Add garlic, ginger and onion and fry further
  4. Add in all the rest and stew for hours and hours till soft.
  5. I used the pressure cooker and it takes about 30 minutes after the 3rd ring appears.
  6. Add cornflour mixed with water to thicken the sauce.


After the lamb shank is ready, i.e. the meat separates from the bones, I added in some swiss brown mushroom.  If you intend to have a hearty stew, you can add carrots, potatoes, celery to provide bigger portion.

Mashed potatoes

Since my kids are into mashed potatoes, I made Mr. Mash (i.e. a brand of ready-mix mashed potato powder which just need to add hot boiling water.  I sprinkled some cheese on top on the potato and bake for 15 minutes on high heat (200deg. C).

Another son wanted pasta so I boiled some penne, put them at the bottom of my baking tray, pour in some cream, top it with mashed potato and bake.  *roll eyes*

So, here’s my estimated RM35 meal which serves the whole family and still have some leftovers.  I served it with some butterhead (green vege)  salad but forget to take a pic of that.   It is very easy to stew lamb shanks.  The taste is out of this world.  In fact, it is tastier than the one I got from Mr. Ho’s or Secret Recipe.  The taste is much simpler and the red wine took away some of the heavy, flavouful, oily taste of the lamb shanks.

Have a nice Labour Day weekend to all!  No posts until next week.  Ta ta!

Posted by lilian on April 28th, 2006 under Food, Recipe

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9 Responses to “Recipe : Lamb Shanks with red wine”

  1. boo_licious Says:
    April 28th, 2006 at 10:58 pm

    Lilian - frozen lamb shanks are cheaper hence it’s always used by most restaurants. In KL not many places sell it though but I found a frozen place that does. Not sure how much I got my lamb shanks but I think they’re cheaper here - mine were two for abt RM10 but much smaller than yours.

  2. soleilina Says:
    April 29th, 2006 at 10:34 am

    went to have the lamb shank at Mr. Ho’s last night.. semua tak sedap! only the cream puff there is nice…

  3. kampungboycitygal Says:
    April 29th, 2006 at 1:04 pm

    I love pasta, mashed potato and lamb shank..Oh My..Ur recipe sounds so easy..Thanks for sharing

  4. babe_kl Says:
    April 29th, 2006 at 3:51 pm

    *drool* and *drool* and *drool*

  5. maR Says:
    April 29th, 2006 at 6:08 pm

    Oh. My. God.
    It’s almost lunchtime kak lilian. Why do you torture me so???

  6. flower Says:
    May 2nd, 2006 at 10:05 am

    Your lamb shank nampak yummy. Maybe I will try. Kat Perth, lamb shank ni murah and easily obtainable. Maybe next week I’ll try and suprise my hubby….

  7. Athene Says:
    May 16th, 2006 at 11:44 am

    now I know what inspired me to those lamb shank last week! ’twas the picture of the lamb shank you had at uncle ho’s. nanti i check if i managed to take any photo of it. got my shanks for about RM17 for two medium sized - larger than those served at secret recipe.

  8. peanutking242 Says:
    May 20th, 2006 at 5:38 am

    try adding rosemary and some bay leaves. it brings out more flavour

  9. toxicle Says:
    July 14th, 2006 at 8:34 pm

    Don’t forgot celery. Add natural sweetness after a long stew. Thyme helps to bring out flavor too.

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