Braised lamb shanks
Tender braised lamb shanks in a rich brown gravy, nestled among soft vegetables, the meat glistening and falling from the bone for a cosy, rustic meal.
Equipment
- Lidded casserole pot
Ingredients
- 2 tbsp olive oil
- 2 lamb shanks
- 1 onion, finely sliced
- 2 carrots, peeled and sliced
- 2 garlic cloves, crushed
- 18 cl red wine
- 750 ml lamb / beef stock
- 1 tbsp fresh chopped rosemary
- 2 bay leaves
- 1 tbsp tomato puree
- salt and pepper
- 1 tbsp cornflour, mixed with some water
Instructions
- Preheat the oven 260°c.
- Heat the oil in a large casserole pan on a high heat, add the lamb shanks searing the shanks all over until golden brown. Remove from the pan and set aside.
- Add the onions, carrots to the pan until the onions begin to soften. Add the garlic and cook for a couple of mins, stirring together.
- Add the wine to deglaze the pan, then add the tomato puree, rosemary, bay leaves and season.
- Return the lamb to casserole dish, pour over the stock and stir together.
- Place in the oven and cook for around 2 hours, turning occasionally.
- After 1hr 45mins, add the cornflour, stir and return to the oven for the remaining 15mins.
- Serve with some mashed potatoes and green veg.