Braised Lamb Shanks with Red Wine
Method
Pre-heat the oven to 130degC, gas mark 1. Heat the olive oil in a
pan on the hob and briefly saut the leek, celery, carrots, onions
and garlic without colouring. Remove and place in an oven proof
casserole. Turn the heat up on the hob and dust the lamb shanks with flour. Brown them on all sides then remove and add to the vegetables in the casserole dish. Pour over the red wine and chicken stock, then add the
bay leaves thyme and rosemary. Place a doubled sheet of foil over the
dish and cover with a lid, cook for at least 3 hours in the low oven
until the lamb is falling of the bone. Most recipes call for the vegetables to be discarded but they can be delicious served alongside the lamb with
the reduced sauce poured over. Adding a tablespoon of red-currant jelly
or even black-current jam will give an extra sweetness to the finished dish.
Ingredients
Serves 4
4 lamb shanks
Plain flour
50ml olive oil
1 leek, roughly chopped
2 sticks celery
2 carrots, roughly chopped
2 onions, roughly chopped
2 cloves of garlic finely sliced
2 bay leaves
1 sprig thyme
1 sprig rosemary
400ml red wine
500ml chicken stock
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