Mary berry lamb shanks in red wine

I. Introduction

Mary Berry is a beloved figure in British cooking who has inspired many home cooks with her simple recipes and friendly personality. She focuses on using good ingredients and time-tested methods, and her dishes often bring feelings of comfort and nostalgia, making them favorites in many homes. Her recipe for lamb shanks in red wine is a classic example of her cooking style—rich, tasty, and perfect for a cozy dinner. This recipe not only shows the comforting side of traditional British food but also provides background information, nutritional facts, and a vegan version.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry loves cooking with the best ingredients. She thinks the tastiest flavors come from fresh, local fruits, vegetables, and meats. Lamb shanks, a popular dish in British cooking, come from an old tradition where tougher meat cuts were cooked slowly until they were soft. People have been cooking lamb shanks for many years, especially in Mediterranean and Middle Eastern dishes, where slow cooking makes the flavor even better.

Mary Berry’s recipe keeps the traditional way of slow-cooking lamb shanks in red wine, a method that has changed over the years. Culinary historians say that using red wine in cooking comes from classic French cuisine, which focuses on rich flavors. Mary Berry puts her unique spin on the dish by adding fragrant herbs and spices, making it even better while staying true to its roots. This mix of tradition and new ideas shows her cooking skill.

III. Notices on Ingredients & Equipment

Ingredients:

4 lamb shanks (about 1 pound each)
1 tablespoon olive oil
2 onions, finely chopped
2 carrots, diced
4 cloves garlic, minced
2 cups of red wine (preferably a full-bodied variety)
2 cups beef or vegetable stock
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste

Equipment:

Large Dutch oven or heavy pot
Wooden spoon
Tongs
Measuring cups and spoons
Knife and chopping board

IV. Recipe Instructions

Prepare the Lamb Shanks: Season the lamb shanks generously with salt and pepper. After this, In a large Dutch oven, heat the olive oil over medium-high heat.

Brown the Lamb: Add the lamb shanks to the pot and brown them on all sides for about 5-7 minutes. After this, Remove from the pot and set aside.

Sauté the Vegetables: In the same pot, sauté the chopped onions and carrots until softened, about 5 minutes, then stir in the garlic and cook for an additional minute.

Deglaze with Wine: Pour in the red wine while scraping the bottom of the pot to release any browned bits, then bring it to a simmer and let it reduce by half.

Add Stock and Herbs: Return the lamb shanks to the pot. Add the stock, rosemary, and thyme. Bring to a boil, then reduce to a low simmer.

Slow Cook: Cover the pot and simmer on low heat for 2-3 hours, or until the lamb is tender and easily pulls away from the bone.

Serve: Once cooked, remove the lamb shanks. Reduce the sauce over high heat if needed, then serve the lamb with the sauce drizzled over the top.

V. Flavor Profile & Nutritional Information

The flavor profile of Mary Berry’s lamb shanks in red wine is rich and savory, with deep, complex notes from the red wine and aromatic herbs. Lamb shanks provide a hearty, meaty flavor, while the slow cooking process infuses the dish with a luscious sauce.

Nutritional Information (per serving):

Calories: 450
Protein: 35g
Fat: 25g
Carbohydrates: 10g
Fiber: 2g

VI. Tips for a Perfect Lamb Shank:

Troubleshooting Common Issues: If the sauce turns out watery, simmer it uncovered to reduce and thicken. For a bland flavor, adjust the seasoning with salt, pepper, or additional herbs.
Enhancing Flavor and Texture: Consider using aged cheddar for a sharper flavor, or add a breadcrumb topping for added crunch.
Variations: Experiment with different herbs like oregano or add spices such as cumin for a twist.