This dish features PGI Welsh Lamb shanks, which are slow-cooked in a rosemary-infused gravy and sealed under a flatbread crust infused with sage. Its warm, traditional flavours will be perfect for festive spreads
| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 210 minutes |
| Serves | 4 |
| Cuisine | British |
| Special Occasion | Christmas |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 730 |
| Fat | 31g |
| Saturates | 4g |
| Protein | 50g |
| Carbs | 59g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 160°C, gas mark 3.
Finely chop the onion and garlic. Peel and chop the carrots and celery into large chunks.
Heat 2 tbsp sunflower oil in a large, ovenproof pot over a medium-high heat. Season the lamb shanks generously with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside. To the same pot, add the onion, garlic, carrots and celery. Sauté for 5-7 minutes until softened. Sprinkle in the flour and cook, stirring for approx. 2 minutes. Gradually add the stock and tomato paste, stirring constantly to prevent lumps. Add the rosemary sprigs and season to taste. Return the lamb shanks to the pot, ensuring they are submerged in the gravy. Cover with a lid and transfer to the oven. Cook for approx. 2½-3 hours, until the lamb is tender and falling off the bone.
To make the crust, finely chop the sage and place it in a large bowl. Add in the flour, bicarbonate of soda and ¼ tsp salt, and whisk together. In a separate jug, whisk together 2 tablespoons of sunflower oil and water. Gradually pour the water mixture into the flour, mixing until a smooth dough forms. Cover with a damp tea towel and set aside to rest for 30 minutes.
Once the lamb shanks are cooked, remove the pot from the oven and increase the oven temperature to 180°C, gas mark 4.
On a lightly floured surface, roll out the dough to a thickness of 6mm. Carefully lay the dough over the top of the pot, trimming any excess around the edges. Press the edges to seal. Use the remaining dough to cut out star shapes. Decorate the crust with the dough stars and whole sage leaves, pressing them gently onto the dough. Brush the remaining sunflower oil over the crust.
Place the pot on a baking tray and bake for 20 minutes, or until the dough is golden brown. Remove from the oven and let it rest for 15 minutes.
Tear off pieces of the crust to reveal the succulent lamb shanks beneath. Serve with your choice of sides.
