Ingredients:
4 – 6 Free Range Lamb Shanks (trimmed of excess fat)
5 Large carrots
1 Large onion
2 Cloves garlic
400ml Lamb stock - (I substituted with beef stock)
15ml Worcestershire sauce ( I substituted with soy sauce. You could also use tamarind juice)
½ Cup red wine (I substituted with pomegranate molasses)
I Tin whole tomatoes (I use whole peeled Italian
tomatoes)
15ml Tomato paste
1 Tbsp. Thyme (Dried or fresh
Thyme)
Olive Oil
Salt & pepper
Flour for coating the Shanks
Directions:
If the lamb shanks have not yet been trimmed, then trim off
all the excess fat and connective tissue. This allows the meat to brown evenly
and prevents the meat from becoming tough. Once you have trimmed the fat off
the shanks, season your flour with salt and pepper and coat the shanks in the
flour, dusting off excess flour before cooking. Heat a table-spoon of olive oil
in a large oven proof casserole on the stove and brown the shanks in batches.
Remove from the pan and set aside.
Chop your onion and garlic and sauté over a medium heat
until soft and lightly browned. Peel and slice your carrots and add to the pan,
continuing to cook over a medium heat, stirring often. Then add the dried
Thyme, lamb stock, worcestershire sauce and red wine to the pot. Puree your
tinned tomatoes and add them and the tomato paste to the pot – stir to combine.
I also add a teaspoon or two of brown sugar just to cut the acidity from the
tomatoes. Then place the lamb shanks back in the pot, cover and place in a
preheated oven at 150°c. The cooking time may vary, depending on your oven but
I recommend 2 ½ to 3hours, checking every ½hour. (Mine was 3 1/2 hours and 20mins on the stove to reduce the gravy a little more)
The result should be a deliciously rich sauce, with meat
that is falling off the bone. Serve on a bed of soft fluffy mashed potato.
.jpg)
.jpg)
