Lamb shanks

Lamb shanks

4 lamb shanks

Olive oil, for braising (to fill casserole about 1cm deep)

1 leek, roughly chopped

2 sticks celery

2 carrots, roughly chopped

2 onions, roughly chopped

1 head garlic, broken up into cloves (unpeeled)

1 bay leaf

1 sprig thyme

1 sprig rosemary

375ml red wine

600ml chicken stock

Preheat the oven to 150°C.

Heat the olive oil in a casserole set over high heat. Put in the lamb shanks and brown, turning from time to time.

Take the lamb out of the casserole then add in the chopped leek, celery, carrot, onion and garlic cloves. Stir in the bay leaf, thyme and rosemary and cook until golden.

Put the lamb back into the casserole, on top of the vegetables.

Tip in the wine and chicken stock. Bring to the boil.

Place a lid on the casserole then put in the oven for about 2 hours 30 minutes to 5 hours.

Transfer onto a serving plate, top with the cooking juices and serve. 

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Entertaining, Family Dinners, One Pot

Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free

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