SLOW COOKED LAMB SHANKS
The perfect dish to serve on these freezing nights when guests are coming over for dinner.
I’ve set my table with beautiful tableware from @targetaus and I’m so happy with it. Affordable quality that’s tried and tested. That’s Target.
The lamb shanks can be made the day or two before, so there is ABSOLUTELY no stress involved with this delicious and straight forward dish. Serve them alongside mashed potato, pasta or rice and a simple green salad.
Serves 4
Ingredients:
4 lamb shanks
2 tbsp plain flour
Sea salt
Pepper
2 tablespoons of extra Virgin olive oil
1 leek, finely diced
3 cloves of garlic, finely diced
2 carrots, finely diced'
4 celery ribs, finely diced
1 zucchini, finely diced
3 tablespoons of tomato paste
1 tbsp dried Italian herbs
400g can chopped tomatoes
2 cups chicken stock
1 cup white wine
1 cup mushrooms, chopped (optional)
2 tablespoons of parsley (or your herb of choice)
Method:
Preheat oven to 180 degrees Celsius.
Season the shanks really well and dust in flour.
Heat the olive oil in a large oven safe pot on medium/high heat. Add the lamb shanks and fry off each side for approx. 3 mins or until brown. Remove and set aside.
Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add leek and garlic, cook for 2 minutes. Then add the chopped carrot, celery, zucchini and cook for 4-5 minutes.
Add the tomato paste, dried herbs, tinned tomatoes, stock and white wine. Stir very well and let cook for 5-10 mins.
In a casserole dish or Dutch oven, place the lamb shanks at the bottom, pour over the tomato and white wine mix to make sure the shanks are fully submerged. Cover with foil/lid and cook in the oven for 3 hours.
Remove from the oven, remove the lid. Add mushrooms (optional). Stir well and place back in the oven for another hour. At this point the meat should be tender and falling away from the bone. If not, just continue to cook for longer.
Remove, scatter with fresh parsley and serve.