Lamb Shank Twin Pack (Approx 700g)
Fail-safe Cooking Instructions – Slow Braised Lamb Shanks
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
125ml (1/2 cup) red wine
1 Tbsp sun-dried tomato paste
1 tsp Dijon mustard
1 litre (4 cups) chicken stock (or lamb)
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 bring back to a boil over high heat. Then lower the heat to low, 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.
Finish off with lots of freshly ground black pepper, check to make sure you don’t need any more salt (you shouldn’t). Serve as suggested above, with the sauce and the vegetables in the saucepan.