Bowl of lamb shank stew.

Delicious, Easy Braised Leg of Lamb Recipe

Delicious, Easy Braised Leg of Lamb Recipe

This recipe will teach you a really easy braised leg of lamb recipe in which we oven roast lamb shanks with a few simple, beautiful flavours. For another great casserole recipe, you can check out my tasty beef casserole recipe.

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Introduction

In my lamb t-bone recipe, I talked a little about my intention of cooking more lamb. In the spirit of doing so, I put together this very simple braised leg of lamb recipe with the bits and pieces that were lying around.

The lockdown has drastically changed our way of life and caused a great deal of upheaval and confusion. It has also forced us all to take a very necessary pause. It’s given us the chance to reflect on our lives and on our own priorities. For me, one of those priorities is supporting my community, both as an individual within that community and as a part of its economy.

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Over the past three months, I have been buying from local suppliers whenever I’ve had the chance. It helps to solidify those businesses and to strengthen the economy local to my community. In return, I get the best and freshest ingredients and develop a network of interesting, useful and wonderful people who support one another and amplify each other’s opportunities.

Bowl of lamb shank stew.
Beautiful braised leg of lamb stew with some lovely fresh garnish.

About this recipe

Relying on local supplies often means adapting to what’s available in your area. This easy braised leg of lamb recipe shows us exactly how to do that, because I had to repeatedly change direction as I realised just how many of the usual base ingredients I didn’t have available.

The important thing to remember is that you can always swap and change. In this recipe alone, I replaced one of the herbs and one of the main base components. If you’re ever out of anything, just look around, in the cupboards or in the garden. There are often alternatives right under your nose!


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Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Bowl of lamb shank stew.

Easy Braised Leg of Lamb Recipe

This recipe will teach you a really easy braised leg of lamb recipe in which we oven roast lamb shanks with a few simple, beautiful flavours.
Servings 2

Ingredients
  

  • 1 Lamb Shanks Room temperature
  • 2 tbsp Flour
  • Salt
  • Pepper
  • 1 Small Handful Thyme Oregano or even rosemary would be fine
  • 1 Stick Celery
  • 1 Bay Leaf
  • 1 Small Onion
  • 1 Carrot or Pepper
  • 2 Cloves Garlic
  • 0.5 Leek
  • 1 Tbsp Tomato Puree
  • 400 ml Chicken Stock
  • Olive Oil Extra Virgin
  • 1 Handful Parsley
  • Lemon Just Peel
  • Cooking Oil

Instructions
 

  • Pre-heat the oven to 180c.
  • Put an ovenproof pan on the hob on high heat. You’ll want to make sure that pan has a lid, but that the lid isn’t on right away.
  • If you’re using tinned tomatoes, put half a tin into a pan and start them reducing now.
  • Season the lamb with salt and pepper.
  • Dust the meat with flour. You just want a thin, thorough coating all over. This will provide texture to the meat and will help to thicken the sauce once everything starts coming together.
  • Make sure the oil is hot enough and drop the meat into the pan, browning it all over.
  • Set the lamb aside and deglaze the pan with 300ml chicken stock. Let it simmer for a few moments and scrape the base of the pan, then pour that stock straight back into its container.
  • Re-oil the pan and get it back on the heat.
  • Finely chop the onion, celery and either carrot or pepper. Get them into the pan for a few minutes with some seasoning.
  • Add in some finely chopped garlic and allow a couple minutes more, then add the bay leaf and some thyme, or whatever herb you have handy.
  • Add the tomatoes and cook for a few minutes, then remove everything from the pan.
  • Slice half a leek into thin slices and give them a good wash, then fry on both sides at medium heat, allowing them to pick up a little bit of heat and a little bit of oil, but not taking them so far as to colour. Season as you go.
  • Put everything back into the pan, add any additional seasoning you wish to add and pop the lid on, then place in the oven for about 2 and a half hours. Ovens vary and cooking times can change, so keep an eye on it as you go. If you need to top up the liquid, add some stock or water.
  • Garnish with olive oil, parsley and lemon zest and serve either alone, with mash, greens or whatever you have available.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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