Gluten-Free Braised Lamb Shank with Bubble & Squeak

Aviko Foodservice


Premium Supplier 21st August 2015

Gluten-Free Braised Lamb Shank with Bubble & Squeak

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Gluten-Free Braised Lamb Shank with Bubble & Squeak recipe below as tried and tested by our professional chefs. Tip: Serve with roasted cherry tomatoes on the vine


  • • 20 Aviko Bubble and Squeak Gratins
  • • 10 lamb shanks
  • • Salt and freshly ground black pepper
  • • Oil, for frying
  • • 700ml red wine
  • • 700ml beef stock
  • • 200ml balsamic vinegar
  • • 10 cloves garlic
  • • 5 bay leaves
  • • 2 sprigs of fresh rosemary
  • • 3 large red onions, peeled and cut into wedges
  • • 5 carrots, peeled and chopped


1. Preheat the oven to 150 Fan Assisted/170°C/Gas Mark 3/338°F.

2. Season the lamb well with salt and freshly ground black pepper.

3. Drizzle oil into a frying pan set over a high heat and brown the lamb

shanks all over.

4. Pour the wine and balsamic vinegar into a casserole dish and boil for

5 minutes. Add the lamb shanks, garlic, bay leaf, peppercorns, half

the rosemary and the stock.

5. Cover with a lid and bring to the boil.

6. Once boiling, place the dish into the oven and cook for 2 hours.

7. Remove the dish from the oven and add the onion, carrots, and

remaining rosemary. Return to the oven and cook for another hour,

or until the meat is tender and falling off the bone.

8. Remove the meat and vegetables with a slotted spoon and

keep warm.

9. Place the casserole dish onto a high heat and boil for 8-10 minutes,

or until thickened slightly and season to taste.

10. Serve the meat and vegetables on pan fried Aviko Bubble and

Squeak Gratins, and finish by pouring over the sauce.