Braised lamb shanks
Recipe by Jamienewman
2 tbsp olive oil
2 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped into rounds
few sprigs fresh rosemary
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
250ml white wine
600ml stock (I use vegetable, but lamb or chicken should work too)
Prep. Time → 15 min
Cook Time → 180 min
1. Warm oven to 180C (160C fan, gas mark 4).
2. Pour oil into a casserole dish on the hob on a medium-high heat and brown the lamb shanks all over (about 10 mins.).
3. Remove the lamb to a plate, add the onions and carrots and turn heat down to medium, stirring until the onions soften and start to colour.
4. Add the herbs and garlic, and stir for a few minutes.
5. Mix in the tomato purée and flour, add seasoning, wine and stock.
6. Add the lamb back in and coat it with the sauce and vegetables.
7. Bring to a simmer, cover with a lid and cook in the oven for about 3 hours, until lamb is falling off the bone.
8. Remove the lamb and, if it needs thickening, put the casserole dish back onto the hob and heat to reduce the sauce.
9. Serve the shanks with the carrots, mash and vegetables and pour plenty of the sauce over. Enjoy!
main courses, lamb, lamb shanks, slow cooking, shanks, slow cook, slow January 19, 2014 10:22
Author bbcgoodfood.com/recipes/25...
No one has liked this recipe.
No comments yet.