Perfect slow cooked lamb shanks!
This is a super simple recipe that is set and forget. Slow cooked lamb shanks are an Australian classic. Cheap, flavoursome and low effort.
Serving size 2
Cooking time 6 hours
Ingredients
2 lamb shanks (1 per person)
1 carrot
1 potato
1 celery stick
750ml/ 1 bottle of red wine
1lt beef stock
140g tomato paste
1/4 cup diced oregano
1/4 cup diced rosemary
1/4 cup diced thyme
1 brown onion
3 garlic cloves
3 bay leaves
Method
Start with course chopping the onion , carrot , celery and potato. Fine dice the oregano, rosemary and thyme .
In a large casserole pot get it to a high heat add some oil and brown the outside of the lamb shanks . Don’t worry about the inside as it will be slow cooked later .
In the same pot lightly cook the onion and chopped garlic until it is soft then add the vegetables and cook on med heat for 5 mins .
Make a space in the pot and add the tomato paste .Fry for 3 minutes to reduce the bitterness then turn the heat to low and add beef stock, red wine and bay leaves.
This can be cooked on stove top or slow cooker but i prefer the oven as it reduces chances of burning in the bottom of the pot and creates more equal cooking .
Cook in the oven at 160c/320f for 4-6 hours . Stir the braising liquid every 1-2 hours to reduce anything burning but try to avoid disturbing the lamb too much as it will fall apart.
When the lamb is cooked drain the remaining fluid into a seperate pot then cook on a stove top on high heat and reduce until thickness doubles .
While the sauce is reducing cut the tops off some green beans and cook in a fry pan with clarified butter /ghee or olive oil in a pan until soft .
Serve the beans and vegetables from the cooking pot then place a lamb shank on top . Drizzle the reduced sauce over the top and enjoy .
Traditionally this dish is served with mashed potato but I think the braised vegetables with the green beans make a lighter more tasty side.
Music
www.epidemicsound.com/track/B...
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