'French onion' lamb shanks
This recipe for French onion braised lamb shanks is a two-for-one special: you get a deeply flavoured rich French onion soup, as well as tender slow-cooked lamb. Each bowl is finished with a crispy, Gruyère-laden toast, acting as the traditional ‘lid’ for the soup.
Ingredients
Metric
Imperial
- 6 lamb shanks
- 2 tbsp of unsalted butter, plus extra for the toasts
- 1kg onion, finely sliced
- 1 tbsp of brown sugar
- 1 tbsp of thyme leaves
- 3 garlic cloves, finely chopped
- 250ml of white wine
- 1.5l lamb stock, or chicken stock
- 2 bay leaves
- vegetable oil, for cooking
- 1 baguette, sliced
- 200g of Gruyère, grated
Method
Preheat the oven to 150°C fan. Season the lamb shanks. Heat a large casserole with a little oil and sear the shanks on all sides until well browned. Remove and set aside
- vegetable oil, as needed
- 6 lamb shanks
Lower the heat and add the butter. Once melted, add the sliced onions, brown sugar and thyme. Cook gently for 20-25 minutes, stirring occasionally, until the onions are very soft and caramelised. Add the garlic and cook for 1 more minute, then pour in the white wine and simmer for a few minutes
- 2 tbsp of unsalted butter, plus extra for the toasts
- 1kg onion, finely sliced
- 1 tbsp of brown sugar
- 1 tbsp of thyme leaves
- 3 garlic cloves, finely chopped
- 250ml of white wine
Return the seared shanks to the pot, pour in the stock and add the bay leaves. Bring to a gentle simmer
- 1.5l lamb stock, or chicken stock
- 2 bay leaves
Cover and cook in the oven for 3 hours to 3 hours 30 minutes, or until the lamb is falling off the bone
Spoon the onions and broth into bowls, top with a lamb shank and finish with a Gruyère toast lid
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