Lamb Shanks in Lavender & Red Wine

Lamb Shanks

Lamb Shanks In Lavender & Red Wine

Yes, you read that right; Lamb Shanks in Lavender and Red Wine. I know most of us think of lavender as something you are more likely to find in the bathroom than the kitchen but it has a long culinary history. It is a member of the mint and rosemary family, both of which are common partners for lamb so it seemed logical to me to try using it in the same way. I’ve previously made lavender shortbread for my work colleagues which was a big hit and I know Queen Victoria always had lavender jam on her breakfast table (it’s main ingredient was actually raspberries but it was flavoured with lavender) but I had yet to use it in a savoury dish. I knew it could be because many years ago I was  served a Barberry duck breast in honey and lavender sauce in a beautiful inn by the river in a small village called Killaloo in Ireland, which was divine. As it was hammering down with rain in London yesterday it seemed the perfect day to try the sort of deep, rich slow cooked dish I had in mind for my lavender, kindly gathered for me by my colleague Nigel from a neighbour’s garden, and this one fitted the bill perfectly.


A big fat roast for a rainy day in London.

1 large onion

1 carrot

1 bulb garlic

2 bay leaves

1/2 bottle red wine

1/2 tsp good salt

2 tbsp Spanish lavender honey

2 tbsp blackcurrant conserve

Zest of one lemon


Brown the lamb shanks and the roughly cut vegetables in a pan. Add all the other ingredients and enough water to cover the shanks. Bring up to the boil, cover with a tight lid and then turn down to a gentle simmer for at least two and half hours but preferably three. Remove the shanks with a slotted spoon and drain the liquid through a sieve placed over a jug. If you’re health conscious at this point you can skim off any excess fat, although there doesn’t tend to be much with this cut. Then return the meat and the lamb juice/stock to the pan and reduce until its the consistency you like it. Serve as part of a Sunday roast as I did or maybe a pile of buttery mash and some steamed greens.





Filed under Recipes

3 responses to “Lamb Shanks in Lavender & Red Wine

  1. simon peters

    the lavender made the lamb so fragrant

  2. Reposted on chicgeeknpetite Looks amazing, although still wondering where can I get Lavender…

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