This used to be a cheap dish to make, but as it’s popularity has grown so has the cost. If the lamb shanks are cooked slowly the lamb should fall of the bone and taste wonderful.
Braised Lamb Shanks
Preheat oven to 180oC/350oF
4 Lamb Shanks (a shank person) 5 cloves of garlic, roughly chopped 1 cup red wine 2 cups beef stock 2 Tbs tomato puree (paste) 1 large carrot, roughly diced 1 large stick of celery, roughly diced 1 large onion, roughly diced 4 Tbs of oil 1 Tbsp of Rosemary leaves (fresh is best, but dried is Ok) 1 Tbs of Thyme leaves (fresh is best, but dried is OK)
Place oil in pan and heat until med-high. Brown lamb shanks on all sides quickly, remove using tongs and add to your casserole dish.
I use a heavy casserole dish with a lid but if you don't have one, you can use an oven roasting pan* and just add a little more stock/water so that the lamb is half covered and cover with tin foil.
Next turn the heat down and cook onions, carrot, and celery. When onions turn clear add garlic and cook for a further minute. Tip the onions, garlic, celery, carrot and oil into casserole dish.
Add the rest of the ingredients into the casserole dish and give it a quick stir. Cover and place in the oven for 2 hours.
Serve on a bed of creamed mashed potato
*I have used my slow cooker, but as individual slow cookers heating temps are so varied, you will have to adjust times to suit your slow cooker.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!