Slow cooked lamb shanks in a tomato base sauce. The lamb is very tender and falls off the bone.
Ingredients
2 tbsp olive
oil
4 lamb shanks
2 onions,
roughly chopped
3 carrots,
roughly chopped
2 bay leaves
2 garlic
cloves, chopped
2 tbsp tomato
purée
1 glass white
wine
1 ½ cups of
chicken stock
Salt and pepper
to taste
1 tbsp butter
2 tbsp plain
flour
Handful of
chopped flat parsley
Method
Heat oven to
200C/fan 180C. Heat the oil in a frying pan. Brown the lamb all over. Remove
the lamb to a casserole dish. Add the onion and carrot to the frying pan and
cook for 10 mins until the onions start to soften and brown. Add the bay leaves
and garlic and cook for a few mins more. Stir in the tomato purée wine and
stock. Season with salt and pepper to taste.
Add the sauce
mixture to the casserole dish. Cover
with a lid or tightly with foil and cook in the oven for 2 hrs or more until the lamb is
tender.
Remove the lamb
from the sauce and place on a rack. In a frying pan melt the butter and add the
flour, stirring continuously with a wooden spoon until the mixture starts to
brown. Add the sauce to the frying pan
and simmer for about 15 mins until rich and glossy. Add the parsley.
Before serving add the lamb
back into the sauce and heat through.
