LAMB SHANK

INGREDIENTS

• Lamb shank

• Olive oil

• Onion

• Garlic

• Carrots

• Salt

• Pepper

• Flour

• Beef stock

• Red wine

• Tomato purée

• Fresh thyme

• Dried Parsley

• Bay leaves

Measurements

• 2 tablespoons olive oil

• 4 - 6 lamb shanks

• 1 large white onion diced

• 3 cloves garlic minced

• 2 large carrots sliced

• 1 tspn coarse salt and freshly ground pepper

• 1/4 cup flour

• 2 cups beef stock

• 1.5 cups red wine

• 400g tomato puree

• 2 tablespoons parsley

• 2 bay leaves

INSTRUCTIONS

1. Preheat oven to 175°C

2. Wash and pat dry lamb shanks with paper towel.

3. Heat 1 tablespoon of oil in a pot or pan over medium-high heat. 

4. Sear two shanks at a time in the hot oil until browned on all sides.

5. Transfer to your roasting tray and cover with foil to keep heat in, set aside.

6. Sauté your carrots, onions and garlic in the same pan. Sauté until carrots are slightly soft

7. Add your shanks back to the pan and season with salt and pepper.

8. Remove shanks again and add your flour to the carrots in the pan. Fry for a minute or until flour is browned.

9. Add your carrots to the tray with your shanks.

10. Add stock, wine, puree, parsley, thyme and bay leaves.

11. Cover with foil and cook for 2.5 hours or until the meat is fall off the bone.

12. Serve with mash potatoes.

Enjoy!