Lamb shanks
(from anavrinny’s recipe box)
Prep time: 15 minutes
Cook time: 180 minutes
Serves 4 people
Ingredients
- 4-6 tablespoons olive oil
- 4 lamb shanks, trimmed
- 1 leek, halved and cut into 1cm pieces
- 2 carrots, roughly chopped
- 2 medium onions, chopped
- 12 garlic cloves, unpeeled
- 1 tsp whole black peppercorns
- 350ml red wine
- 600ml chicken stock
- 1 bay leaf
- A couple of whole thyme sprigs
- A couple of whole rosemary sprigs
- Sea salt
Directions
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Pre-heat oven to 150 degrees C .
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Heat the olive oil and add the leek, carrot, onion, and garlic
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Cook until softened and lightly browned, stirring constantly; about 5 minutes.
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Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
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Season to taste with sea salt
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Put the lamb shanks in a casserole dish and pour over the vegetable mixture
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Cover the baking dish tightly with foil, and place into the preheated oven. Bake until the meat is tender and falls off of the bone, 2 ½ to 3 hours.
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Remove the bay leaf and herb stems before serving with mashed potatoes and some green vegetables