GORDON RAMSAY RECIPES | Lamb Shanks with Roasted Red Pepper Sauce by Gordon Ramsay

This heartwarming, delicious lamb shank served with a low carb califlower mash makes a wonderfully hearty family meal. The shanks are first browned, then simmered slowly with a roasted red pepper sauce in a low heat until tender and falling from the bone. I have also reduced the braising liquid by one third to make a thicker sauce, but it’s completely optional. Browning gives a beautiful rich colour to the meat and the browned bits at the bottom of the pan add extra flavour. So don’t skip it.

3-4 / 1.5 kg Lamb shanks
2 tbsp Beef dripping
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Moroccan spice blend
4 Roasted red capsicums, pureed
500 ml Homemade beef stock
Black salt and pepper to taste
Parsley leaves, chopped
Cauliflower mash to serve

Preheat oven to 160C/320F. Heat beef dripping in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. You can brown the lamb shanks directly in a cast iron casserole too.
Reduce heat to medium. Add chopped onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add pureed roasted red capsiums and beef stock. Bring to the boil. Season with salt and pepper. Pour over lamb. Cover the dish.
Place lamb shanks in the oven. Cook for 1 1/2 hours. Remove the lid and baste shanks. Cook, uncovered, for a further 30 minutes or until meat is tender. Transfer shanks to a large bowl. Cover with foil to keep warm.
Simmer the sauce until reduced by one third, then return lamb to pan and heat through, about 5 minutes. Serve lamb shanks over mashed cauliflowers and sprinkle some chopped parsley leaves over.

Chef Gordon Ramsay Recipes

Lamb Shanks with Roasted Red Pepper Sauce by Gordon Ramsay

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