Jersey Milk Braised Lamb Shanks with Rosemary and Garlic

Tender lamb shanks slow-cooked in creamy Jersey milk with aromatic rosemary, garlic, and sweet root vegetables. A hearty and comforting dish perfect for a cold evening.

Prep Time

20 minutes

Total Time

3 hours 20 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.63/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4eachLamb Shanks(Approximately 12-14oz each)

£18.00

4cupsJersey Milk(Whole milk can be substituted, but Jersey milk adds richness)

£1.50

3mediumCarrots(Peeled and roughly chopped)

£0.30

2stalksCelery(Roughly chopped)

£0.50

1largeOnion(Roughly chopped)

£0.30

2mediumParsnip(Peeled and roughly chopped)

£0.60

6clovesGarlic(Minced)

£0.25

2sprigsFresh Rosemary

£0.75

2tablespoonsOlive Oil

£0.15

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Freshly ground, or to taste)

£0.05

1eachBay Leaf(Optional)

£0.10

Total Cost

£22.51

£5.63 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Season the lamb shanks generously with salt and pepper.
3.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until browned. Remove the lamb shanks from the pot and set aside.
4.
Add the chopped carrots, celery, onion, and parsnip to the pot. Cook until softened, about 5-7 minutes.
5.
Add the minced garlic and cook for another minute until fragrant.
6.
Pour in the Jersey milk, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
7.
Add the rosemary sprigs and bay leaf (if using).
8.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the milk. If not, add a little more milk.
9.
Cover the pot and transfer it to the preheated oven.
10.
Braise for 2.5-3 hours, or until the lamb is very tender and easily pulls away from the bone.
11.
Remove the lamb shanks from the pot and set aside. Remove the rosemary sprigs and bay leaf.
12.
If desired, strain the braising liquid through a fine-mesh sieve into a saucepan. Simmer over medium heat to reduce the sauce to your desired consistency. Season with salt and pepper to taste.
13.
Serve the lamb shanks with the reduced braising sauce and your favorite sides, such as mashed potatoes, polenta, or crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (500g)

785 kcal / 3284 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Browning the lamb shanks before braising is crucial for developing rich flavor.

Adjust the amount of milk based on the size of your pot and the lamb shanks. The shanks should be mostly submerged.

For an even richer flavor, add a splash of dry white wine to the pot after sautéing the vegetables.

The braising time may vary depending on the size of the lamb shanks. Check for tenderness after 2.5 hours.

If you don't have a Dutch oven, you can use a regular oven-safe pot with a tight-fitting lid.

Cooking Equipment

Large Dutch oven or oven-safe pot

Stove

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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