BRAISED
LAMB SHANK
  • Description:

    Serve with buttery mashed potatoes and garnish with fresh herbs.

  • Ingredients:

    Flour
    Salt
    White pepper
    Fresh rosemary
    3 Certified Natural Lamb shanks
    Olive oil

    Garlic
    1 large onion
    2 stalks of celery
    2 carrots
    1 L of chicken stock
    1 tin of whole tomatoes

    A cup of red wine
    Extra vegetables of your choice (we used mushrooms and patty pans)
    To serve:
    Parsley
    Buttery mashed potatoes

  • Method:

    1. Make a seasoned flour mixture by combining a handful of flour with salt, white pepper and rosemary.
    2. Coat each of the Certified Natural Lamb shanks with a dusting of the flour mixture.
    3. Roughly chop garlic, onion, celery and carrots.
    4. Heat up a pot with a dash of olive oil.
    5. Fry the shanks until golden brown, then remove from the pot and place aside.
    6. Fry the garlic, onion, celery and carrots.
    7. When your vegetables are soft, return the seared lamb shanks to the pot.
    8. Cover with a litre of stock, throw in a tin of whole tomatoes, and then a few large glugs of red wine.
    9. Gently simmer for a few min.
    10. Cover the pot securely with a lid or tinfoil and place in the oven at 180 °C.
    11. Cook for 2½ hrs.
    12. At this point, add any extra vegetables of your choice and cook for a further 30 min.
    13. Serve with buttery mashed potatoes and garnish with fresh herbs.