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Recipe: braised lamb shanks

Lamb shanks are a culinary crowd pleaser. You’ll find them on the menu at fancy fine-dining restaurants up and down the country, as well as at gastro pubs and on every cooking show under the sun.

But have you ever tried to make braised lamb shanks for yourself? It’s deceptively easy. Just follow this simple recipe for braised lamb shanks and you’ll be ready for MasterChef in no time at all.

Serves 4
Cooking time 2-3 hours

Ingredients:

•    4 large lamb shanks
•    2tbsp olive oil
•    500ml red wine
•    2 cups of beef or lamb stock
•    1 onion, diced
•    1 large carrot, chopped
•    2 Tbsp tomato paste
•    2 sprigs rosemary
•    4 cloves garlic, chopped
•    Salt and ground pepper

Method:

  1. Preheat oven to 180°C.
  2. Sprinkle a chopping board with salt and ground pepper, then roll the lamb shanks around in it. Alternatively, put the seasoning and shanks in a plastic bag and shake.
  3. Heat oil in a Dutch oven or casserole dish and lightly brown shanks on all sides.
  4. Remove the shanks and put them aside for a couple of minutes. Remove any excess oil and stir in the onions and garlic.
  5. When the onions turn clear add the tomato paste and carrots. Cook for five minutes more.
  6. Add the red wine to the mixture and reduce for five minutes. Stir in the stock and return the lamb shanks to the pot. Bring to simmer and then reduce the heat.
  7. Cover and cook for two hours or until the lamb is tender and nearly falling off the bone.
  8. Add the springs of rosemary when the dish is nearly ready or during the last ten minutes of cooking.
  9. Serve one shank per person on mashed potato and enjoy.

Also check out these great recipes for hummus and chunky vegetable soup.

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