Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp EV olive oil
  • 4 lamb shanks
  • 2 large onions (quartered)
  • 4 large cloves garlic (peeled and left whole)
  • 2 large carrots (sliced in thick rings)
  • 2 celery sticks (sliced in 5cm (2") lengths)
  • 3 rosemary sprigs
  • 2 bay leaves
  • 1 Tbsp AP flour
  • 125 ml red wine (or white, depending on taste and season) (skip if you don't do alcohol)
  • 1 Tbsp sundried tomato paste
  • 1 tsp Dijon mustard
  • 1 litre chicken stock (or lamb stock)

Instruction

  • Heat the olive oil in a medium sized casserole dish, saucepan or Dutch oven over high heat, and brown the lamb shanks on all side. This will take about 5 minutes. When done, take the shanks out, and place them on a plate until later.
  • Lower the heat to medium and fry the onions for 1 minute.
  • Add the garlic, carrots, celery, rosemary and bay leaves and fry for another minute, stirring to coat everything with the lamb fat and flavour in the pan.
  • Add the flour, stir vigorously for a few seconds, then add the wine. Stir, and leave the wine to reduce for 5 minutes on the same heat.
  • Add the tomato paste, mustard and stock and stir to mix.
  • Add the lamb shanks back to the pot, stir, and coat the lamb shanks with the liquid in the pot. Bring back to a boil over high heat. Then lower the heat to almost its lowest setting, cover and cook for 1 1/2 to 2 hours until the lamb shanks are fully cooked and the meat is practically falling off the bone. The time will depend on the size of your shanks, and, to a certain extent, its age.
  • Finish off with lots of freshly ground black pepper, check to make sure you don't need anymore salt (you shouldn't). Serve as suggested above, with the sauce and the vegetables in the saucepan.