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Braised lamb shanks

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2 hours 15 minutes
Servings 2 people

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.