Hey Everyone, today I’m bringing you a really mouthwatering dish that, if you’re a little patient and don’t mind waiting, will definitely be worth it!
I’ve teamed up with Schwartz, the kings of the Herbs & Spices world who have always been known for their high quality ingredients. They’ve given me the opportunity to write a recipe using either their Bay Leaves or Dried Oregano, so I thought why not both!
Dried Oregano works superbly with lamb and the combination of Sumac and other herbs and spices such as the Cumin Seeds and Bay Leaves really make this marinade one to hold onto.
The key to this recipe is time. It’s letting the ingredients do their work, not only during the cooking process but also when marinating.
I know sometimes you just want to get on with the cooking, but ensuring the marinade is really given the opportunity to get into the lamb is what will make this dish stand out by letting those flavours infuse.
I would suggest serving this dish with a Sweet Potato Mash with some additional oregano to really compliment the lamb and mop up that delicious red wine sauce.
Enjoy!
- 2 Lamb Shanks
- Olive Oil
For The Marinade- 3 Sprigs of Rosemary
- 2 Garlic Cloves (peeled)
- 2 teaspoons Schwartz Dried Oregano
- 2 teaspoons Sumac
- 4 tablespoons Olive Oil
- Salt & Freshly Ground Pepper
4 Banana Shallots (peeled & halved)- 3 Carrots (peeled & sliced thickly)
- 1 Courgette (sliced thickly)
- 100g Chestnut Mushrooms (cut into quarters)
- 400ml Red Wine
- 2 Schwartz Bay Leaves
- 2 teaspoons Schwartz Dried Oregano
- 400ml Lamb or Chicken Stock
Serve with Flat-leaf Parsley (chopped)
- Using a sharp knife carefully make 1cm cuts into the lamb shanks then leave to the side.
- Combine all of the marinade ingredients either with a pestle & mortar or food processor until a paste has formed, then rub all over the lamb shanks making sure the mixture gets right into the cuts. Leave to marinade in the fridge for 4-5 hours or overnight if you have time.
- Place a large casserole dish onto a medium-high heat with a few tablespoons of Olive Oil. After a few minutes, add the lamb shanks to brown on all sides, around 6-8 minutes in total, then remove and set-aside on a large enough plate.
- Meanwhile pre-heat the oven to 180C (160C fan-assisted).
- Add the banana shallots, carrots, courgette and mushrooms to the pan and brown for 2-3 minutes.
- Next add the red wine to deglaze, place the lid on and bring to the boil. Once boiling, remove the lid and allow the liquid to reduce by half.
- Add the bay leaves, oregano and finally the chicken stock. Bring to the boil once more then return the lamb shanks to the pan ensuring they are almost fully immersed in the liquid.
- Place the casserole dish uncovered into the oven and cook for 2 hours 30 minutes or until the lamb is falling off the bone. Check every 30 minutes that the lamb isn't drying out, if so top up with additional stock or boiling water.
Remove the bay leaves, season with parsley and serve with sweet potato mash.
Note: If the lamb is ready but the liquid hasn't quite reached a sauce-like consistency, remove the lamb shanks onto a warm plate and place the casserole dish back onto the hob on a high heat. Then bring to the boil and reduce the liquid until ready, return the lamb shanks and serve.
Disclaimer – This post was written in collaboration with Schwartz and a commission was received for writing the recipe.
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