These lamb shanks are beautifully tender, with a rich depth of flavour. This is the perfect warming meal on a chilly evening.
Serves 2
Prep Time: 20 mins
Cook Time: 2 hours
Ingredients
2 lamb shanks
1 tbsp olive oil
2 shallots, chopped
2 medium carrots, peeled, cut into rounds
4 garlic cloves, minced or chopped
250mls dry red wine
1 can of diced tomatoes
500mls beef stock
1 tbsps fresh rosemary
1 tsp fresh thyme
A few lengths of grated lemon peel
Method
Season the lamb shanks with salt and pepper. Heat the oil in heavy large pot over medium-high heat. Add the shanks to pot and brown on all sides, about 3-4 minutes each side. Remove the shanks and set aside.
Add the shallots, carrots and garlic to the pot and sauté on a low-medium heat for around 10 minutes. Roughly chop the fresh herbs and stir in. Add all of the remaining ingredients and return the shanks to pot. They should be submerged in the liquid.
Cover and simmer for two hours until the meat is tender and almost falling off the bone.
Transfer the shanks to warmed serving plates and bring the sauce to a boil for 5-10 minutes until slightly thickered.
Spoon the sauce over the shanks and serve with mashed sweet potato, potato or parsnip and a glass of the remaining red wine.
*NOTE: Retain any leftover sauce (there's likely to be at least a litre) and refridgerate, then pair with meatballs for a deliciously rich pasta dish.
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