Braised shank of Herdwick lamb, with Root vegetables, red onion jam and greens.
Prep time – 2 hours
Cook Time - 1 – 2 hours
Herdwick are a native breed of sheep coming from the Lake District. Bred for the dual purpose of wool and meat they have coarse grey fleeces which make warm, thick floor rugs.
Herdwick lamb was served at Queen Elizabeth’s II coronation banquet in 1953. The meat has great flavour and is also superb as mutton hence it lends itself to this dish of slow cooked shank. Herdwick lamb is available to buy from various farms especially in Cumbria and some will supply by mail order.
Lamb shank is the potion of meat cut from the leg of the animal below the knee. They need slow cooking and are generally braised whole and left on the bone. The marrow in the bone melts into the resulting sauce adding depth and flavour. There are small differences between shanks that come from the front legs and those from the hind legs but either will suffice.
This is winter comfort food at its it best. Hearty lamb, chunky seasonal vegetables, a rich sauce and everyone’s favourite - mashed potato. The lamb itself can be cooked either in the oven or, if you have one, in a slow cooker. Of course, if you can’t get hold of Herdwick Lamb any lamb shank will suit.