Name: Oven-braised lamb shanks
Prep time: 10 min
Cook time: 205 min
Total time: 215 min
Yield: 6
Ingredients: 8 french-trimmed lamb shanks; 4 clove garlic, quartered; 1 medium (120g) carrot, chopped coarsely; 2 stalks (300g) celery, chopped coarsely; 3 large (600g) onions, chopped coarsely; salt and freshly ground black pepper; 1 cup (250ml) white wine; 2 cup (500ml) salt-reduced chicken stock; 400 gram can tomato puree; 4 bay leaves; 8 sprigs fresh thyme

Oven-braised lamb shanks

Relive the classic British Sunday roast with these tender lamb shanks. Gather the family for a warm winter feast that everyone will enjoy.

Serves 6

Prep

10M

Cook

3H 25M

Total

3H 35M

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Ingredients

8 french-trimmed lamb shanks

4 clove garlic, quartered

1 medium (120g) carrot, chopped coarsely

2 stalks (300g) celery, chopped coarsely

3 large (600g) onions, chopped coarsely

salt and freshly ground black pepper

1 cup (250ml) white wine

2 cup (500ml) salt-reduced chicken stock

400 gram can tomato puree

4 bay leaves

8 sprigs fresh thyme

Method

1.Preheat oven to very hot, 250° (230°C fan-forced). Pierce meatiest part of each shank in two places with a sharp knife; press garlic into cuts.

2.Layer carrot, celery, onion and shanks in a large flameproof baking dish, season with salt and pepper. Cook in a very hot oven for 15 minutes; turn the shanks, cook for a further 10 minutes. Reduce the oven temperature to moderately slow, 160°C (140°C fan-forced), remove dish from oven.

3.Pour over combined wine, stock and puree; add bay leaves and thyme. Cover dish tightly with a double thickness of foil; cook for 1 1/2 hours. Turn shanks; cook for a further 1 – 1 1/2 hours or until tender. Remove bay leaves and thyme from shanks.

Not suitable to freeze. Not suitable to microwave.
Note

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