Braised lamb shanks
Prep:
20 mins
Cook:
120 mins
Lamb shanks are an impressive yet affordable entertaining option for a dinner party.
2 tbsp olive oil
4 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
Few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml chicken stock
Preheat the oven to 200°C / 400°F / Gas mark 6.
Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks.
Spend some time browning the lamb all over, about 10 minutes.
Remove the lamb, add the onion and carrot and cook for 10 minutes until the onion starts to brown.
Stir in the herbs and garlic and cook for a few minutes more.
Stir in the flour and tomato purée, season well then pour over the wine and stock.
Return the lamb shanks to the pan.
Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hours until lamb is tender.
Remove the lamb from the sauce and set aside. Put the pan back on the heat and bubble it down about 15 minutes.
To serve, use a large deep serving dish and place the shanks inside then pour the sauce over the top and mix through.
Serves
6
Preparation Time
20 minutes
Cooking Time
120 minutes
Main ingredients
Lamb
Recipe Type
Dinner, Entertaining
Level of Difficulty
Medium
