Slow cooked lamb shank
- B-well
- Jan 31, 2017
- 2 min read
Slow cooked lamb shank with carrots, onions, garlic and red wine served on a bed of mashed potatoes or couscous is pretty hard to beat. This is our take on this classic dish, enjoy!
Ingredients:
2 to 3 lamb shanks 2 large carrots, roughly chopped 1 onion, sliced 3 garlic cloves, roughly chopped 2 bay leaves 2 sprigs rosemary 750 ml full-bodied red wine 2 cups beef stock 1 Tbsp brown or white sugar 1 to 2 Tbsp all purpose flour B-well canola olive oil Salt & pepper
Method:
1. Preheat oven to 165 °C.
2. Season the lamb shanks with salt and pepper.
3. In a large frying pan brown the lamb shanks on all sides in the B-well canola olive oil; remove from pan and put into a large casserole dish to keep warm.
4. In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
5. Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
6. Pour the wine mixture over the lamb shanks; top up with water if needed.
7. Cover; put in oven and cook for 2 1/2 – 3 hours until very tender. If you are using a pressure cooker it should only take about 1 hour.
8. Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
9. Mix together the flour with just a bit of cold water and whisk the flour mixture into the red wine juices until desired consistency.
Serve up on individual plates along with mashed potatoes or couscous and enjoy.
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