Lamb shanks are the thin end of the leg, and have become increasingly popular over the past few years. They are a deliciously tender, melt-in-the-mouth way to enjoy lamb. The tastiest way to enjoy them is to braise them slowly.
Heat oven to 200C/fan 180C/gas 6.
Mix the rosemary into the flour and add salt and pepper to taste. Coat the lamb shanks in the mixture.
Heat 1 tbsp of the oil in a flameproof casserole. Cook the lamb for 10 minutes or until the lamb is brown on both sides. Remove from the casserole and set a side.
Heat the rest of the oil and add the onions, celery, garlic and carrots. Fry until soft.
Pour in the wine and stock and boil for five minutes until the liquid is reduced by half. Add the tomato puree and put the lamb back to the casserole.
Cover and cook in the oven for one and a half to two hours, until the lamb is tender.
Sprinkle with parsley just before serving.
Great served with mashed potatoes.
Tips and warnings
- Great served with mashed potatoes.
Things you need
- 4 lamb shanks
- 1 tbsp finely chopped fresh rosemary
- salt and pepper
- 1 tbsp flour
- 2 tbsp oil
- 2 onions, finely chopped
- 3 stalks celery, finely chopped
- 2 organic carrots, finely chopped
- 2 cloves garlic, finely chopped
- 200ml red wine
- 300ml lamb stock
- 1 tbsp tomato puree
- 2 tbsp freshly chopped flat leaf parsley, to serve
- One casserole