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Grid Iron Meat

Braised Mutton Shank with Root Vegetables

Mutton shanks are full of flavour, with enough connective tissue to break down into deep, sticky richness when cooked slowly. This dish is all about patience: the shank gently braised with root vegetables, garlic, and herbs until the meat slides off the bone. It’s rustic, hearty, and perfect for a Sunday table.

INGREDIENTS
  • 2 mutton shanks (or lamb if preferred)
  • 2 tbsp beef dripping or olive oil
  • 2 onions, roughly chopped
  • 3 carrots, peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • 4 garlic cloves, smashed
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 bay leaves
  • 500ml beef or lamb stock
  • 250ml red wine
  • 2 tbsp tomato purée
  • 1 tbsp plain flour
  • Sea salt flakes
  • Freshly cracked black pepper
METHOD

  1. Preheat the oven: Heat oven to 160°C fan (180°C conventional).
  2. Brown the shanks: In a large casserole dish, heat the dripping or oil. Season the shanks generously and brown on all sides. Remove and set aside.
  3. Build the base: Add onions, carrots, and parsnips to the pan. Cook for 5–7 minutes until beginning to caramelise. Add garlic and cook for a further minute.
  4. Enrich: Stir in the tomato purée and flour, cooking for 2 minutes. Pour in the wine, scraping the base of the pan, and reduce by half.
  5. Braise: Return the shanks to the pan with herbs and bay. Pour in the stock until the meat is two-thirds covered. Bring to a simmer.
  6. Slow cook: Cover with a lid and place in the oven for 2.5–3 hours, turning the shanks halfway, until the meat is falling off the bone.
  7. Finish: Remove the shanks and vegetables. Strain the cooking liquid, reduce on the hob if needed, and season to taste.
  8. Serve: Plate the shank with vegetables, spoon over the sauce, and finish with a sprig of rosemary.

Multi-Cooker Option (Ninja Foodi MAX)

  • Use Sear/Sauté to brown the shanks and build the base.
  • Switch to Pressure Cook (High, 60 minutes). Natural release for 10 minutes.
  • For extra depth, reduce the sauce using Sear/Sauté before serving.

Shop for Ingredients

Yorkshire Mutton Shank

A richly flavoured, slow-cooking cut from North Yorkshire mutton, delivering deep, succulent taste with melting tenderness when braised or stewed.

Our Yorkshire Mutton Shank is the perfect cut for comfort food classics – packed with flavour that only comes from well-raised, mature sheep. Ideal for long, slow cooking to release its richness.

£11.75

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Sides

  • Buttery mashed potatoes – perfect for soaking up the gravy.
  • Braised red cabbage – tangy and spiced.
  • Garlic green beans – freshness to balance the richness.
  • Yorkshire puddings – indulgent pairing.
  • Celeriac purée – earthy and smooth.

Matches

  • Rosemary, thyme, bay
  • Red wine, garlic, tomato purée
  • Root vegetables (carrot, parsnip, swede)
  • Mash, grains, or polenta

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Preparation Time: 20 minutes
Cooking Time: 2.5–3 hours (oven) or 1 hour (multi-cooker).

Hot Tips

  • Always brown the shanks well for maximum flavour.
  • Resting them in the sauce for 20 minutes before serving helps them reabsorb juices.
  • If using lamb instead of mutton, reduce the braising time to 2 hours.
  • For a glossy sauce, whisk in a knob of butter at the end.

Pairings

Red Wine

  • Syrah/Shiraz – bold, spicy, perfect for rich mutton.
  • Rioja Reserva – oak-aged with depth and warmth.
  • Cabernet Sauvignon – structured and full-bodied.

White Wine

  • Viognier – aromatic, stands up to the richness.
  • White Rhône blend – weighty and herbal.
  • Oaked Chardonnay – buttery, luxurious match.

Beer & Cider

  • Stout or porter – roasted malt to match the braise.
  • Amber ale – balanced with caramel sweetness.
  • Traditional cider – sharp, cuts the fat.

Non-Alcoholic

  • Pomegranate juice – tart and fruity.
  • Spiced apple juice – warm and seasonal.
  • Herbal tea (rosemary or thyme infusion) – savoury and cleansing.

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