incredible baked lamb shanks

I LOVE JAMIE. HE IS NOT PRETENTIOUS, FOR HE ATTEMPTS NOT TO MISLEAD OR MAKE US BELIEVE THAT HIS RECIPES ARE ENGLISH. HE RIGHTLY ACKNOWLEDGES THE SOURCE OF HIS RECIPES - MEDITERRANEAN, ITALIAN, ETC. - WHICH MAKES HIM AN HONEST MAN. AND WITH HIS HONESTLY, HE IS ATTEMPTING TO, FINALLY, REVOLUTIONIZE ENGLISH CUSIUNE FOR THE BETTER. LOVE THIS RECIPE WITH THE WINE AND WHAT NOT. LOVE YOU JAMIE.....

This sounds amazing. <br /> I have bought some grade lamb shanks from my local Butchers Murrays on Glos Road Bristol. <br /> I will be following jamies recipe to the T as I am a great fan and salivate at nearly everything he creates on his shows and cookbooks. I have even been called the Jamie of Bristol by my friends lol. <br /> Apart from the exact recipe I will be creating a Mint and Cranberry Jus to accompany it all using up the juices and from the meat and veg once cooked and allowing it to set slightly.<br /> <br /> Jamie you are my fave foodie chef, I just love your rustic home cooking approach to everything. Forget the Fine Dining!!!<br /> <br /> Wishing you all the best this Christmas.

Wow, great recipe for the novice shank roaster.<br /> <br /> Lacked several ingredients but went with the spirit of the thing anyway - sticking with the idea of the individual foil parcels - and the result was completely delicious!<br /> <br /> Many thanks, James!

love jamie oliver and lamb shank!!!!!!!!!!!!!!!!!!!!

Ive only been cooking for 5 months and am cooking this now, I love lamb shank as it reminds me of home (Im a kiwi in london) - thank you, your directions are really easy to follow for a timid non-cook. I didnt put red wine in as I dont like wine, but extra garlic!

Jamie, fabado it smells wonderful ! I did change a few things -<br /> I put olive oil in a casserole dish and sealed the meat first, then I slowly fried all the other ingredients except the garlic . I put the garlic in last, a quick stir and put them into the parcels with a nice splash of red wine and put them into the Aga, in the slow over!!<br /> When I unwrapped them they needed a bit of color so I put them in another oven at 170 for 20mins then back to the slow oven until the rest of the food was ready.<br /> I used-<br /> One onion<br /> Seven garlic section<br /> Four carrots<br /> Red wine <br /> We had mash, butternut squash with garlic cooked in olive oil, Brussels,cauliflower cheese and gravy <br /> Six lamb-shanks<br /> We have just finished dinner and it was soooooo yummy ! Thank you :)<br />

This is in my oven cooking now and it smells devine!!! Let you know later how it tasted have a very hard critic hubs is a head chef!!! but cooked many of Jamies recipes before and always had praise...

I was so excited to cook this for my other half as part of a birthday dinner, but there were no Lamb Shanks available within my reach. So I got a small leg of lamb instead, do you think it would work at all with this?

Oh my Jamie, this recipe is mind blowing<br /> i salivated all though cooking it and almost ate my fingers<br /> my hubby now had stubs where his fingers once were... love all your books and TV shows<br /> ...keep up the good work with the kids, they are amazing<br /> Phyll ssalk

Cooking this dish for a group of teenage boys, only problem is there an alternative to garlic , I cant eat it makes me very sick .?

Hi Jamie<br /> <br /> Awesome recipe! Took a little longer to prepare than we thought but this was DEFINITELY the best shanks recipe I've ever had (and I've had a few). Couldn't fault it. Thanks for sharing - I've passed it on to many others!

I'm going to try it tonight.<br /> Thanks for all suggestions about temp.& vegie cut size..I'll take this on board and let you know my results.

Incredible and so easy! I left out the butter (being on a dairy-free regimen at the moment) and it was still delicious, juicy, tender, amazing. Thank you!!!

Those outside of the UK should be aware that lamb shank may be a different cut of meat than is available locally for them. In the UK it is a cut from the top of the front leg, compared with the bottom of the rear as it is in Australia.

The meat just fell off the bone and there was very little fat. Try adding just a little mint sauce to the juices and serve with root vegetables (parsnips, mashed sweet potatoes) The mint sauce makes your taste-buds tingle.

Ahoy, Jamie,<br /> <br /> You made my Easter Dinner with this recipe. Thank you. After stuffing the pockets, I found that I had the herb butter all over my hands after stuffing the pockets, so I wiped them all over the shanks, thus eliminating the olive oil at the end. I substituted leeks for the onions and increased the amount to equal the carrots for more veggies to eat. The best thing about your method is its adaptability for one person. Now I will buy lamb shanks on sale and freeze them individually. When I want a lamb dinner for myself, I will take one from the freezer, thaw it, and bake it a la Jaime Oliver. Brilliant for us single guys. Thank you, also, for making this great contribution to the menu of us lamb lovers.<br /> <br /> Avast,<br /> <br /> John

I cooked it as per the recipe and it was divine! Only did it for 2 hrs. A real crowd-pleaser!

I followed the recipe, going light on the black pepper because I mixed in some roasted red peppers with the veggies. Absolutely delicious. My mouth was watering as I prepared it so intensely that I had to eat something immediately after I put the shanks in the oven. Served it with long grain and wild rice, and steamed green beans. Best lamb shank I've ever had, and I got brownie points with the wife aswell. Thank you

have my home grown lamb shanks set aside in the fridge will be having ago at this tomorrow,sounds perfect for a southland cold autumn night..

yummy

I cooked this last Sunday for eight people and each one without doubt thought this was the best lamb shank they ever had including the cook

...clearly, the wine is not for cooking

Using lots of roughly chopped up onions and rosemary I put the shanks in a pot, 3 parts stock 1 part dry red wine, and brought it to a boil and simmered for over an hour. This was served with fresh mashed potatoes and jullien green and red vegetables. All This was years ago when lamb shanks weren't (in vogue) as expensive as they are now. All plates were clean at the end of the main course.
The dish was moderately labor intensive but it was a large group and at modest in expense. I'm an old fashioned cook and this recipe has been around for a long time but what has make me a successful cook is that I watch what is happening to the food I cook.
Regards,
Maria.

This recipe was in one of the books I have got byJamie, I would reccomend this to anyone who likes lamb, absolutely fantastic meal served with mash and savoy cabbage.

I rarely cook lamb shanks at home, but have done them regularly over the years when caravanning. I use a light metal convection chamber (available at camping stores) with a cast iron pot in it, on a portable gas BBQ. You have to put the shanks in for 45 mins before vegies. Keep the vegies big.. whole carrots, potatoes, large chunks of pumpkin etc. It's to die for and the aroma brings other caravaners around like flies at a picnic. I have passed the method on to many campers just via the aroma. No additions apart from salt, pepper and olive oil. I will try Jamie's recepie next time and see how it goes.

Really want to do this recipe , it looks wonderful! has anyone done it in an AGA as thats my only form of cooker.I thought of browning the shanks first and finally putting the parcels in the simmering oven for longer , what do you think?

Question.... Really want to try this dish but wondering if it can be done in a slow cooker??? anyone??

I don't agree with the tempreture comments. I cooked as per the recipe and it was THE BEST MEAL I'VE EVER EATEN! My guests all agreed.

NO sooner was this posted when I dashed to my favorite deli butcher and selected a dozen shanks french cut prime lamb - done to the detail, this dish was a roaring success with my guests, BRAVO Jamie... what a great way to do shanks as ooposed to the typical tomoato base grilling I used to do. Thanks a million....!

Is it just me, or does that look like baked tortoise?

with a fan forced- what should temp and time be??

YUM!

Cooked this for the missus the other night...let's just say I scored big on the brownie points scale.
Do agree with everyone else regarding the heat: basically I used whole baby carrots and cut the leek and onion quite chunky. I also dropped the temperatue of the oven down to 170 after the first hour.

Beautiful. Absolutely beautiful.

thank you so much my friends love it its so easy to make

This is a great dish - easy to prep and tasted great!

Easy and sooooooo delicious. My guests still thank me.

I cooked this dish the other day in a fan oven, dropped the temperature to 190ºC and cooked for just under 2 1/2 hours, and although the meat was nice, all the veg was ruined. I agree about lowering the temperature, it seemed far too hot, for far too long...

The Best shank i've ever had!!!

You're the man Jamie!!!

I tried this recipe for Easter dinner. It was delicious !!!! Next time when I do it I am going to cut bigger sizes of veggies as those cooked faster than lamb. This was my second recipe from Jamie's site and I absolutely loved it !

i think this dish should be cooked at a much lower temperature
perhaps 140C as is normal with lamb shanks

Easy!