A simple, slow-cooked dish with classic European flavours
This fall-apart lamb shank is one of those dream-worthy dishes – rich, rustic, and surprisingly simple. Inspired by the flavours that pair so beautifully with lamb, we’ve kept things stripped back. Just a few high-quality ingredients and a bit of technique to bring it all together.
It might feel odd to skip the usual mirepoix of carrot, onion, and celery, but this dish doesn’t need it. The garlic does all the heavy lifting, and the wine, honey, and mustard bring depth and balance. The result? A beautifully balanced dish where every ingredient plays a supporting role – garlic, red wine, honey, mustard, and rosemary – all there to lift the hero: a perfectly cooked lamb shank.
INGREDIENTS
● 2 lamb shanks
● 3 whole bulbs of garlic (yes, the whole bulbs – trust us)
● 2 tbsp runny honey
● 1 tbsp Dijon mustard
● 1 generous glass of red wine
● 1 cup of good-quality stock
● A few sprigs of fresh rosemary
● 1 cup of love
● A knob of butter (for finishing the sauce)
● Salt & pepper to season
METHOD
Make the glaze - Melt the honey in a small saucepan and stir through the mustard and a finely chopped clove of garlic. Set aside.
Brown the lamb - Pat the lamb dry and season well. Brush with some of the honey-mustard glaze, then brown in a hot pan until the outside starts to caramelise. Let it darken almost to the point of blackening – the honey helps with that delicious crust. Remove and set aside.
Build the base - Break up the garlic bulbs (no need to peel) and add all the cloves to the same pan. Sauté slowly until golden and soft. Add the rosemary sprigs near the end.
Deglaze - Pour in the red wine to lift all those caramelised bits (sucs) from the pan (that’s the fond – it’s flavour gold). Reduce by a half..
Add the liquid - Stir in the stock and the remaining honey-mustard mix. Bring to a gentle simmer.
Slow-cook - Return the lamb to the pan (or transfer everything to a covered ovenproof dish). Lid on, and into a 140°C oven for five hours. The meat should be falling off the bone.
Make the sauce - Carefully lift out the lamb and a few of the soft garlic cloves to serve. Strain the remaining liquid into a wide pan and reduce it quickly until it thickens. Finish with a knob of butter for richness and gloss.
To Serve - Huw plated this beauty with Kumara wedges and a salad of red onion and feta – just enough freshness and acidity to balance the richness of the lamb and sauce.
