Braised Lamb Shanks

Serves 5

Ingredients

4 lamb shanks
sea salt and pepper
olive oil
1 large onion (peeled and roughly chopped)
2 cloves garlic (peeled and sliced)
1 carrot (peeled and roughly chopped)
1 stalk celery (trimmed and roughly chopped)
1 leek (trimmed and roughly chopped)
1 sprig rosemary
1 bay leaf
2 tbsp tomato puree
1 tbsp plain flour
350ml full bodied red wine (cabernet sauvignon)
1 litre lamb or beef stock

Method

• Pre-heat oven to 160oC
• Season the shanks with salt and pepper
• Heat a large casserole dish with a little olive oil and add the shanks. Brown all over
• Remove the shanks and set aside
• Add a little more oil to the casserole dish and add the onion, garlic, carrot, celery and leek. Fry until golden brown
• Add the rosemary and bay leaf, then add the tomato puree and flour. Cook for 3-4mins until combined and all the vegetables coated
• Gradually add the wine and bring to the boil. Leave boiling for 5-6mins until the liquid has reduced by half
• Return the shanks to the dish and add the stock. Return to the boil and cover with the lid
• Set in the pre-heated oven for 2-2½hours until the lamb is cooked to your liking
• When cooked remove the shanks, set aside and keep warm
• Strain the liquid into a clean pot and bring to the boil. Simmer until the gravy has reduced by half

Serve with mash