Ingredients

The following ingredients have 4 Servings
  • ½ cup Cooking oil
  • 5 lb Lamb shanks
  • 3 pieces Onion (finely diced)
  • 2 pieces Carrot (finely diced)
  • 1 stalk Celery (finely diced)
  • 6 teaspoon Salt
  • 3 cloves Garlic (finely diced)
  • 21 oz Tomato (quartered)
  • 2½ cup Red wine
  • 2 cups Water
  • 3 sprigs Thyme
  • 2 Bay leaf

Instruction

  • Heat some of the oil and sear the lamb shanks on all sides.
  • Add more oil then on high heat saute the diced onion, carrot, celery and salt until the onion gets a glassy / translucent look.
  • Add garlic, lower the heat and stir fry until the onion starts to caramelize, 10 - 15 minutes.
  • Increase the heat then add the diced up tomato. Stir-fry until the tomato starts to fall apart, 5 - 10 minutes.
  • Pour in the red wine, water, add the thyme and bay leaves too then bring it to boil.
  • Place the lid on, reduce the heat and simmer until the meat comes off the bone, about 2 hours.
  • Take the meat out, press the vegetables through a sieve if short on time, just blend them together.
  • Put the meat onto an ovenproof dish, ladle some sauce around and on top of the meat.
  • Place it under the broiler's highest temperature until golden brown, about 15 minutes.