Pot Roasted Lamb Shanks
Pot roasted lamb shanks. Need I say more...? Surely the best cut of lamb there is. Slow roast in red wine and seasonal vegetables. Pure culinary bliss. Yum! | theyumyumclub.com
Ingredients
- 4 lamb shanks
- 1 onion, finely chopped
- 4 carrots, roughly sliced
- 2 stick of celery, roughly sliced
- 1 cup flour
- ½ cup butter Metric, 150 grams
- 2 tbsp olive oil
- 1 bay leaf
- 2 tbsp tomato puree
- 14 oz tinned plum tomatoes Metric, 400 grams
- 4 cups chicken stock Metric, 900 ml
- 1 ½ cups red wine Metric, 375 ml
- 2 cloves of garlic, sliced
- 1 sprig of thyme
- Seasoning
Instructions
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First, get all of the ingredients together.
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Add the oil to a large casserole pot and add the lamb shanks.
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Brown the shanks off. Do this in batches if need be.
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Once browned, remove the shanks from the pot and, using the same pot, add the butter and sweat off the onions and garlic.
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Once the onions have softened add the celery, carrots thyme and bay leaf and cook through for around 5 minutes. Be careful not to burn the onions.
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Next, add the tomato puree to the pot and cover the vegetables with it and cook through.
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Now, add the flour and stir well into the pot.
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The flour should cover all of the ingredients.
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Now, add the wine and mix this into the flour to a paste.
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Add back the lamb shanks.
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Now, add the plum tomatoes and chicken stock and stir all ingredients together. Bring this to a simmer and then put the lid on the pot and place in pre-heated oven and 140C / 120C Fan.
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Pot roast the lamb shanks for 5 hours checking occasionally to ensure there is still adequate liquid. Add more stock if required.
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After 5 hours remove from the oven and check for seasoning and consistency. If the sauce is a little thin then heat the pot on the stove and use cornflour and water to thicken. Once happy with the seasoning and consistency leave to rest for 15 minutes.
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Serve on a bed of creamed potato, or just serve as is with some buttered crusty bread. Yum!
