RECIPE

Slow-cooked lamb shanks, melt-in-the-mouth tender and falling off the bone, are the ultimate comfort food. A decadent date night dish or an indulgent family Sunday lunch, Ed Cudlipp – also known as ‘Cud Cooks’ – pairs them with a rich, velvety red wine jus and homemade mint sauce, sharp and sweet to cut through the lamb.

Lamb shanks are a surprisingly cost-effective cut, perfect for slow cooking. Caramelised on the outside, they become meltingly soft when braised low and slow with diced vegetables, fresh herbs, and a robust red wine. The result is an elegant dish bursting with deep, complex, classic flavours. A final glaze of the lamb, with its glossy sauce ensures every mouthful is as rich and indulgent as the last.

Ed relies on the Campden Low Casserole Pot to sear the lamb and soften the vegetables and herbs. Thanks to its even heat distribution and tight-fitting lid, it creates tender, full-of-flavour results every time. While the ice-hardened, precision sharpened blades of our Professional Knives help Ed effortlessly prepare the vegetables and chop fresh mint for the sauce.

Together, they help create this luxurious centrepiece, worthy of any special table.

INGREDIENTS (Serves 3 generously):

METHOD:

1. 1. Preheat the oven to 140°C. Season the lamb shanks generously with salt and pepper. Heat a dash of olive oil in the Campden Low Casserole Pot over a high heat and sear the lamb shanks on all sides until browned. Remove and set aside.

2. 2. In the same pot, caramelise the halved shallots. Remove and set aside. Add the diced carrots, onion, celery, and tomato paste, cooking until softened and slightly browned.

3. 3. Deglaze the pot with red wine, scraping up any browned bits, and boil off the alcohol. Add the chicken stock, garlic bulb, rosemary, thyme, bay leaves, and peppercorns. Return the lamb shanks and shallots to the pot, ensuring they are mostly submerged. Cover with the lid and transfer to the oven. Cook for 3.5 hours.

4. 4. Remove the lid and cook uncovered for an additional 45 minutes. Remove the shanks, cover with foil, and set aside. Strain the liquid through a sieve, then strain again through a fine mesh sieve.

   5. Simmer the strained liquid in a saucepan until reduced to a silky sauce that coats the back of a spoon. Stir in the butter and season to taste. Baste the lamb shanks in the sauce before serving.

1. Finely chop the mint leaves and place in a bowl. Add boiling water and steep for 3 minutes. Refresh in cold water, drain, and reserve 1 tbsp of the liquid.
2. In a bowl, combine the reserved liquid, cider vinegar, sugar, and salt, stirring until dissolved. Add the mint leaves, mix well, and let sit covered for 30 minutes.

Serve each lamb shank with a generous drizzle of the red wine sauce and a side of homemade mint sauce. Serve with your favourite mashed potatoes.